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Piña Colada Poke Cake

Indulge in Tropical Bliss: Piña Colada Poke Cake

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If you’re dreaming of a tropical escape but can’t quite make it to the beach, our Piña Colada Poke Cake is here to whisk you away on a flavorful journey to paradise. Bursting with the delightful flavors of coconut, pineapple, and creamy sweetness, this easy-to-make dessert is like a vacation for your taste buds. With a moist white cake base soaked in a luscious combination of sweetened condensed milk and cream of coconut, topped with juicy crushed pineapple and airy whipped topping, every bite is a blissful taste of the tropics. So, let’s dive into the recipe and bring a taste of the islands to your kitchen!

Ingredients:

  • 1 box of white cake mix (plus required oil, eggs, and water as directed on 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

Instructions:

  1. Prepare Cake: Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking pan.
  2. Mix Cake Batter: In a large mixing bowl, prepare the white cake mix according to the package instructions, using the required oil, eggs, and water.
  3. Bake Cake: Pour the cake batter into the prepared baking pan and bake in the preheated oven until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly.
  4. Poke Holes: Using the handle of a wooden spoon or a fork, poke holes all over the surface of the warm cake.
  5. Prepare Topping: In a bowl, mix together the sweetened condensed milk and cream of coconut until well combined. Pour the mixture evenly over the top of the warm cake, allowing it to seep into the holes.
  6. Add Pineapple: Sprinkle the drained crushed pineapple over the top of the cake, distributing it evenly.
  7. Chill: Place the cake in the refrigerator and let it chill for at least 1 hour to allow the flavors to meld and the cake to set.
  8. Top with Whipped Topping: Once chilled, spread the thawed whipped topping evenly over the surface of the cake.
  9. Garnish: Sprinkle the toasted shredded coconut over the whipped topping. Garnish with maraschino cherries for a pop of color.
  10. Serve: Slice the Piña Colada Poke Cake into squares and serve chilled. Enjoy the tropical paradise in every bite!

Cook Notes and Variations:

  • Toasting Coconut: To toast shredded coconut, spread it evenly on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
  • Add Rum Flavor: For an adult twist, add a splash of rum extract or coconut rum to the sweetened condensed milk and cream of coconut mixture for an authentic Piña Colada flavor.
  • Layered Variation: Instead of poking holes in the cake, you can also layer the ingredients in a trifle dish, alternating cake, coconut mixture, pineapple, and whipped topping.

FAQs (Frequently Asked Questions):

Q: Can I use fresh pineapple instead of canned? A: Yes, you can use fresh pineapple, but be sure to drain it well and chop it into small pieces before adding it to the cake.

Q: Can I make this cake in advance? A: Absolutely! This cake actually tastes better when made ahead of time as it allows the flavors to meld together. You can make it up to a day in advance and store it covered in the refrigerator until ready to serve.

Q: Can I use homemade whipped cream instead of whipped topping? A: Yes, you can substitute homemade whipped cream for the whipped topping if desired. Simply whip heavy cream with a little powdered sugar and vanilla extract until stiff peaks form.

Keto Version:

For a keto-friendly version of this dessert, you can try making a crustless version by layering keto-friendly cake or almond flour cake with a sugar-free coconut cream mixture and topping it with sugar-free whipped cream and toasted unsweetened coconut flakes.

Low-Carb Version:

To make a low-carb version, you can use a low-carb cake mix or almond flour cake as the base, and sweeten the cream mixture with a low-carb sweetener such as erythritol or stevia.

In conclusion, our Piña Colada Poke Cake is a delightful dessert that captures the essence of a tropical vacation in every bite. With its moist cake base, creamy coconut filling, juicy pineapple, and fluffy whipped topping, it’s the perfect treat to enjoy on a warm summer day or whenever you’re craving a taste of the tropics. Whether you’re hosting a party or simply indulging in a sweet escape at home, this easy-to-make dessert is sure to be a crowd-pleaser. So, whip up a batch today and transport your taste buds to paradise with our irresistible Piña Colada Poke Cake!

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