Piña Colada Poke Cake

INGREDIENTS:

.  1 box of white cake mix (plus required oil, eggs, and water as directed on the box)
.  1 (14 oz) can of sweetened condensed milk
.  1 (8 oz) can of cream of coconut
.  1 (8 oz) can of crushed pineapple, drained
.  1 (8 oz) tub of whipped topping, thawed
.  1/2 cup of shredded coconut, toasted
.  Maraschino cherries, for garnish

DIRECTIONS:

Step 1: Prepare and Bake the Cake

Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan. Prepare the white cake mix according to the instructions on the box, adding the required oil, eggs, and water. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 2: Poke Holes in the Cake

While the cake is still slightly warm, take the end of a wooden spoon and gently poke holes all over the top of the cake. The holes should be about 1 inch apart. This step is crucial as it allows the delicious filling to seep into the cake, creating that signature “poke” effect.

Step 3: Create the Tropical Filling

In a mixing bowl, combine the sweetened condensed milk and cream of coconut. Stir until well blended. Slowly pour this luscious mixture over the cake, making sure it seeps into all the holes. The creaminess of the sweetened condensed milk and the rich flavor of the cream of coconut meld together perfectly to infuse the cake with a tropical twist.

Step 4: Add Pineapple

Distribute the drained crushed pineapple evenly over the top of the cake. The pineapple adds a refreshing burst of flavor that complements the creamy filling beautifully.

Step 5: Spread the Whipped Topping

Carefully spread the whipped topping over the pineapple layer, ensuring the entire cake is covered. The whipped topping provides a light, airy finish that contrasts wonderfully with the rich, moist cake beneath …