Description
A tropical dessert that combines the flavors of piña colada in a moist cake.
Ingredients
Scale
- 1 box yellow cake mix
- 1 cup coconut milk
- 1/2 cup pineapple juice
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup shredded coconut
- 1 can crushed pineapple, drained
- 1 cup whipped topping
- 1/4 cup maraschino cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine cake mix, coconut milk, pineapple juice, vegetable oil, and eggs.
- Mix until smooth and well combined.
- Fold in shredded coconut and crushed pineapple.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Spread whipped topping over the cooled cake.
- Garnish with maraschino cherries and additional shredded coconut if desired.
Notes
- Store leftovers in the refrigerator.
- This cake can be made a day ahead of serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: piña colada poke cake, tropical dessert, cake recipe