4. Add Crushed Pineapple:
Distribute the crushed pineapple evenly over the top of the cake.
5. Spread Whipped Topping:
Spread the whipped topping over the pineapple layer, covering the cake completely.
6. Garnish and Refrigerate:
Sprinkle with toasted coconut and refrigerate for at least 4 hours, or overnight, to let the cake absorb all the flavors.
7. Serve:
Just before serving, garnish with maraschino cherries. Slice, serve, and watch it disappear!
Variations & Tips
-
Time-Saver Tip: Toast your coconut in advance and store it in an airtight container until you’re ready to use it.
-
Coconut Lovers: For a little extra coconut flavor, mix some shredded coconut directly into the batter.
-
Nutty Touch: Add a handful of chopped pecans or walnuts on top of the cake for added texture.
-
Lighter Option: To make this dessert a tad lighter, you can use low-fat whipped topping and low-fat sweetened condensed milk.
-
For the Adults: For a more authentic piña colada experience, brush some rum over the cake after poking holes—just make sure to keep the kiddos’ slices separate!
Piña coladas just scream summer, and this Piña Colada Poke Cake brings all the tropical vibes with the perfect blend of coconut, pineapple, and that sweet, creamy topping. It’s a total crowd-pleaser at potlucks and BBQs, and the best part? It’s super easy to make! Whether you’re serving it for a laid-back afternoon or at an adults-only gathering, this cake is sure to delight and transport you straight to the tropics! 🌴
Prep Time: 15 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 15 minutes
Servings: 12
Enjoy your slice of island paradise right at home with this delicious Piña Colada Poke Cake! 🍰🌞
