Pina Colada Poke Cake is drizzled with coconut sauce, crushed pineapple and topped with coconut whipped cream and toasted coconut. This cake is the best summer cake out there for potlucks and get togethers.
PINA COLADA POKE CAKE
I have been on vacation for the last two weeks and came home to an empty fridge and a whole lot of laundry.
By the end of our vacation there was hardly anything that could get my taste buds excited because they had been overstimulated by anything and everything I could eat.
Literally, the last day we had curly fries from Arby’s and a blizzard from Dairy Queen and all my tastebuds could say was meh.
Meh?!! When I’m on the wagon I get excited for my 100 calorie Yasso bars every night.
Before heaven turned into meh, I made this Pina Colada Poke Cake.
First you take a baked yellow cake, poke holes in it, out maraschino cherries in the holes because we can, and then drizzle it with cream of coconut, crushed pineapple and rum extract.
CAN I USE REAL RUM?
In this recipe I use rum extract. Yes, rum extract. I don’t drink alcohol so extract it is. If you do though you can use the real stuff. If you want to use the real stuff use 2 tablespoons of rum for the 3 teaspoons of rum extract in this recipe.
Then we top it off with coconut whipped cream and toasted coconut! It’s really heaven.
OTHER DESSERT RECIPES
Yield: 15 servings
This Pina Colada Poke Cake is drizzled with coconut sauce, crushed pineapple and topped with coconut whipped cream and toasted coconut.
box yellow cake mix
plus ingredients on the box
jar maraschino cherries
24 cherries for the holes, the rest for garnish, stems removed
cream of coconut
(like Coco Lopez – see note)
drained crushed pineapple
(about an 8 ounce can)
(use 2 teaspoons if you want a more subtle rum flavoring)
Spray a 9-by-13-inch baking dish with nonstick cooking spray.
Prepare and bake cake according to package instructions. Cool for ten minutes.
Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate until ready to use.
Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
In a small bowl, combine the cream of coconut, crushed pineapple and rum extract. Pour over the cake and the liquid absorb for about 10 minutes.
Gently spread the whipped cream over the top of the cake and sprinkle with toasted coconut. Garnish with maraschino cherries. Chill in the refrigerator until serving.
You can toast coconut a variety of ways. You can do it in a skillet over medium high heat and stir until golden brown. You can also do it in the oven (this is the method I prefer). Bake at 350 degrees in a single layer on a baking sheet for 5-10 minutes. Stir intermittently to ensure even browning. Be careful! It’s easy to burn if you lose track of time.
If you are using rum, you’ll need 2 tablespoons to replace the rum extract.
Cream of coconut is not the same as coconut milk. It can be found next to the drink mixers,
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