Yumminess! 6 years later, this is still a favorite! I always get asked to make this

 Piña Colada Poke Cake The very mention of a piña colada makes one think of summer. You may feel like you’re on vacation even if you’re just relaxing in your own garden with this creamy mixture of pineapple and coconut. But because I can’t drink these tropical delights all the time, I figured, why not make a dessert out of them? At that point, the piña colada poke cake is introduced! It’s like if you had a small island on your plate. If you’re like me and always on the go but yet want to wow at gatherings like potlucks and outdoor BBQs, try this easy tropical dessert recipe. I enjoy topping this delicious piña colada poke cake with chopped almonds for additional crunch or a bit extra shredded coconut when I serve it. To take it to the next level of decadence, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Why not complement it with a tiny, real piña colada to maintain the theme if it’s an adults-only gathering? Servings for Piña Colada Poke Cake:

• One box of white cake mix, along with the oil, eggs, and water called for on the package
• ONE 14-oz can of sweetened condensed  milk
• 1 (8-oz) can of coconut cream
• One 8-ounce can of drained crushed pineapple
• One 8-ounce container of thawed whipped topping
• 1/2 cup shredded coconut
• Maraschino cherries for garnish
  

  Instructions:

  1. In a 9-by-13-inch pan, prepare and bake the white cake as directed on the package.
  2. While the cake is still warm from the oven, poke holes in it all over with the end of a wooden spoon.
  3. Combine the coconut cream and sweetened condensed  milk. After you’ve filled the cake’s holes, pour the mixture over the top.
  4. Top the cake with the crushed pineapple.
  5. Cover the pineapple layer with the whipped topping, spreading it out evenly.
  6. Sprinkle toasted coconut on top and refrigerate for at least four hours, preferably overnight, to allow the cake to soak up all the flavors.
  7. Add the maraschino cherries as a garnish right before serving. Cut, plate, and enjoy!

  Tips and Variations:

  • If you want to save time, toast the coconut ahead and store it in an airtight container.
  • Increase the shredded coconut in the batter for a stronger coconut flavor.
  • Sprinkle chopped almonds, walnuts, or pecans on top for a variation in texture.
  • Use low-fat sweetened condensed milk and whipped topping for a lighter dessert.
  • For an adult twist, poke holes in the cake and drizzle with rum. Be sure to keep kids’ servings separate.