Heavens! Do I have a treat for you today! 😉
This is one of my all time most favorite poke cakes because it has everything I adore so much all rolled into one perfect cake!
I especially love poke cakes because the holes allow the ingredients to be throughout the whole cake and it makes it ultra moist!
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I HAD to top it with cherries! So good!
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Coconut Cream Pina Colada Poke Cake!
Ingredients
- Boxed pound cake mix plus ingredients to make eggs, milk, butter
- 14 oz can sweetened condensed milk
- 15 oz can crushed pineapple
- 15 oz can cream of coconut
Topping-
- 2 cups heavy whipping cream
- 2-3 tablespoons of powdered sugar
- 1 teaspoon vanilla extract
- maraschino cherries
- 1 cup sweetened coconut flakes
Instructions
- Preheat your oven
- grease a 9 x 13 baking pan with a nonstick cooking spray
- In a large mixing bowl mix together your poundcake, eggs, milk, and butter and pour into your greased baking pan
- Bake as directed on the box
- Mix together your sweetened condensed milk, pineapple juice from your crushed pineapples, and cream of coconut
- As soon as you take your cake out of the oven, use the bottom of a wooden spoon to poke several holes in the top
- While your cake is still hot, pour your pineapple juice mixture evenly over the top
- Spread your crushed pineapple over the top, cover, and set in the fridge for 6-8 hours
- Spread your whipped cream over your cake, top off with coconut flakes and cherries
Topping-
- Beat your heavy whipping cream with a whisk or stand mixer with a whisk attachment for 8-10 minutes.
- When your cream starts to thicken, add in vanilla extract and powdered sugar
- ENJOY!
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Comments & Reviews
DARLENE TAYLOR says
This is my go-to recipe for church dinners. I use cool-whip for the topping instead of whipped topping. It is easier.
Tastes great.
Laureen says
love this, one of my favourite flavour combinations!
Phillis J. Dew says
Yummy love this cake.
Patricia Valiquette says
these cake look good