Description
A delicious poke cake infused with the tropical flavors of pina colada.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup coconut milk
- 1/2 cup pineapple juice
- 1/4 cup vegetable oil
- 3 large eggs
- 1 cup sweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1 cup whipped topping
- 1/2 cup cream of coconut
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the cake mix according to package instructions using coconut milk, pineapple juice, vegetable oil, and eggs.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes.
- Poke holes into the cake using a fork.
- Mix the cream of coconut and crushed pineapple, then pour over the cake.
- Refrigerate for at least 2 hours.
- Top with whipped topping and shredded coconut before serving.
Notes
- Serve chilled for best flavor.
- Can be stored in the fridge for up to 3 days.
- Garnish with fresh pineapple if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pina colada poke cake, tropical cake, dessert recipe