PINA COLADA POKE CAKE
This is one of those cakes that is perfect to carry to potluck dinners, cookouts or family outings. It is full of flavor and moist texture that keeps people coming back for seconds. AND it's easy to make! Make it once and you'll find it will become a family favorite with your crew just as it has with mine.
Provided by Julie Jarrell Bailey
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350-degrees
- 2. Place dry cake mix in large mixing bowl
- 3. Add the 3 eggs, 1/3 c. oil and 1 c. of the coconut milk. (ADD the 1 tsp. optional coconut extract to mixture if you choose to use it). Using a hand mixer, beat for about two minutes until all ingredients are mixed well. Pour mixture into a 9x13 inch cake pan greased with spray oil (I use butter flavored store brand). Bake at 350-degrees per cake mix directions, about 25 to 35 minutes. Test for doneness by inserting a toothpick in the center of the cake.
- 4. When done, remove cake from oven and poke holes in it using the handle of a wooden spoon or chop stick while still warm.
- 5. Mix the remaining coconut milk, Eagle Brand and crushed pineapple together then pour over top of the cake while it's still warm. Set cake in refrigerator to cool.
- 6. Once cooled, mix the coconut cream instant pudding according to package directions. Spread over top of the cake and return to refrigerator while mixing the topping.
- 7. Toast the shredded coconut in a pan over medium-high heat, stirring continuously until coconut begins to turn a light golden color, about 3 to 5 minutes. Remove from heat and set aside to cool before final step.
- 8. Just before serving, mix together the Cool Whip and marshmallow Fluff until well-combined and creamy smooth. Spread on top of the cake. Top with coconut and serve chilled. Store in refrigerator. The longer this cake sits, the more moist and tasty it becomes.
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