Ingredients
1 box (15.25 oz) yellow cake mix
Ingredients required by the cake mix (usually eggs, water, and oil)
1 can (15 oz) cream of coconut (e.g., Coco Lopez)
1 can (20 oz) crushed pineapple in juice, drained (reserve juice)
1 container (8 oz) whipped topping, thawed
1 cup sweetened shredded coconut, toasted
Maraschino cherries for garnish
Instructions
Step 1: Preheat your oven according to the instructions on the yellow cake mix box and grease a 9×13 inch baking pan.
Step 2: Prepare the cake batter as directed on the box, but substitute half of the required water with the reserved pineapple juice for extra flavor.
Step 3: Bake the cake for the time specified on the box or until a toothpick inserted in the center comes out clean.
Step 4: While the cake is still warm, use the handle of a wooden spoon to poke holes across the entire surface of the cake, spaced about an inch apart.
Step 5: In a small bowl, whisk together the cream of coconut and half of the drained crushed pineapple.
Step 6: Slowly pour the coconut and pineapple mixture over the warm cake, making sure it seeps into the holes.
Step 7: Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 8: Spread the whipped topping evenly over the chilled cake.
Step 9: Sprinkle the remaining crushed pineapple and toasted coconut over the top. Garnish with maraschino cherries before serving.
Notes
Ensure you use Cream of Coconut, not coconut milk. For the best flavor, toast the shredded coconut in a dry pan over medium heat for 2-3 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 48g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pina colada, poke cake, tropical dessert, pineapple cake, coconut cake
