pina colada poke cake
This is one of those cakes that is perfect to carry to potluck dinners, cookouts, or family outings. It is full of flavor and has a moist texture that keeps people coming back for seconds. And, it's easy to make! Make it once and you'll find it will become a family favorite with your crew just as it has with mine.
Blue Ribbon Recipe
Poke cakes are a good dessert option for potluck dinners or cookouts and will quickly become a family favorite. Coconut milk and a touch of extract are added to the cake to enhance the coconut flavor. Once baked, holes are created in the cake to absorb a tropical sauce made from coconut milk, sweetened condensed milk, and crushed pineapple. Then, it's topped with a gooey coconut pudding that drips from the cake. Next, there's a light, creamy, fluffy frosting and a sprinkle of toasted shredded coconut. This cake is perfect for any coconut lover.
Ingredients
- 1 box yellow or white cake mix
- 3 large eggs
- 1/3 cup canola or vegetable oil
- 1 can coconut milk, divided (such as Coco Lopez; 13.5 oz)
- 1 teaspoon coconut extract, optional
- 1 can sweetened condensed milk (14 oz)
- 1 can crushed pineapple (20 oz)
- 1 box small box instant coconut cream pudding (3.14 oz)
- 2 cups milk
- 1 cup shredded coconut
- 8 ounces extra creamy Cool Whip
- 1 cup marshmallow fluff
How To Make pina colada poke cake
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Step 1Preheat oven to 350 degrees F. Place dry cake mix in a large mixing bowl. Add 3 eggs, 1/3 cup oil, and 1 cup of coconut milk. Add the optional 1 tsp coconut extract if using. -
Step 2Using a hand mixer, beat for about two minutes until all ingredients are mixed well.
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Step 3Grease a 9x13-inch cake pan. Pour cake batter into the pan.
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Step 4Bake at 350 degrees per cake box directions; about 25 to 35 minutes. Test for doneness by inserting a toothpick in the center of the cake.
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Step 5When done, remove the cake from the oven and poke holes in it using the handle of a wooden spoon, straw, or chopstick while still warm.
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Step 6Mix the remaining coconut milk, sweetened condensed milk, and crushed pineapple.
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Step 7Then pour over the top of the cake while it's still warm.
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Step 8Set the cake in the refrigerator to cool.
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Step 9Once cooled, mix the coconut cream instant pudding and milk according to package directions.
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Step 10Spread over the top of the cake and return to the refrigerator while mixing the topping.
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Step 11Toast the shredded coconut in a pan over medium-high heat.
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Step 12Stir continuously until the coconut turns a light golden color; about 3 to 5 minutes. Remove from heat and set aside to cool.
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Step 13Just before serving, mix the Cool Whip and marshmallow fluff.
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Step 14Mix until well combined and creamy smooth.
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Step 15Spread on top of the cake.
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Step 16Top with coconut and serve chilled. Store in refrigerator. The longer this cake sits, the more moist and tasty it becomes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
