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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!