Pina Colada Cake
Pina Colada Poke Cake is a little slice of tropical paradise on a plate! Rich in flavor this is a light fluffy cake everyone is going to love!
Servings: 16 slices
Ingredients
Cake
- 1 (13.25-ounce) box yellow cake mix
- 1 (8-ounce) can crushed pineapple with juice
- ½ cup vegetable oil
- 4 large eggs
- 1 cup cream of coconut
- ½ cup pineapple juice
Topping
- 1 ½ cup heavy cream
- ¼ cup cream of coconut
- ½ cup toasted sweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch pan with non-stick cooking spray and set aside.
- In a large bowl, add 1 (13.25-ounce) box yellow cake mix, 1 (8-ounce) can crushed pineapple, ½ cup vegetable oil, and 4 large eggs. Using an electric hand mixer on medium speed, mix for 2 minutes.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean from the center.
- In a small bowl, whisk together 1 cup cream of coconut and ½ cup pineapple juice.
- When the cake is done baking and is still warm, use a large fork to poke holes all over the cake. Pour the coconut and pineapple mixture evenly over the cake and allow it to be completely absorbed and fill the poked holes.
- In the bowl of a stand mixer, add 1 ½ cup heavy cream and ¼ cup cream of coconut. Using the whisk attachment, whip until medium stiff peaks form, about 5 minutes.
- Once the cake is completely cool, spread the whipped cream over the top. Top with ½ cup toasted sweetened shredded coconut. Refrigerate until ready to serve.
Video
Nutrition
Calories: 391kcal | Carbohydrates: 46g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 281mg | Potassium: 68mg | Fiber: 1g | Sugar: 31g | Vitamin A: 396IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
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