Piña Colada Poke Cake 😋🍰🍍

If you like pineapple & coconut then this cake is for you! 🍍🥥 Seriously I couldn't stop eating it lol. 😁
If you would like to make it, here is my recipe:
Ingredients:
1 white cake mix
3 large eggs
2 teaspoons vanilla
2 cans crushed pineapple in juice (reserve 1 can for the frosting)
1 cup vegetable oil
1 can coconut milk (well mixed)
1 container cool whip
1 box coconut instant pudding mix or use vanilla pudding & add a teaspoon of coconut extract
1/2 cup toasted coconut
Maraschino cherries
Directions:
Preheat the oven to 350 degrees F & grease a 9 x 13 inch pan.
In a large bowl add the cake mix, eggs, vanilla, 1 can of the crushed pineapple & the vegetable oil & stir well until all the ingredients are combined. Pour into the pan.
Bake for 40 minutes or until a toothpick comes out relatively clean. Turn the pan after 20 minutes. Once cooked remove from the oven & let cool for about 10 minutes.
Using the pointy end of a wooden spoon, poke holes in the cake. Spoon the mixed coconut milk over the holes & then smooth the milk over the entire cake. Refrigerate for 2 to 4 hours so it can set.
While the cake is cooling you can toast the coconut. Preheat the oven to 325 degrees & place a sheet of parchment paper on a cookie sheet. Sprinkle the coconut evenly on the paper. Toast for about 5 minutes & then using a spatula turn the coconut over & continue to cook for another 5 minutes or until all the coconut is toasted. Be careful not to burn it. Remove from the oven & let cool.
In a large bowl mix the cool whip, the second can of crushed pineapple, the pudding mix (& coconut extract if using vanilla pudding) & stir well to combine. Spoon it over the cake & smooth it out with a spatula.
Sprinkle the coconut over the frosting to cover the top. Place the maraschino cherries on top of the coconut layer to brighten it up. 🍒
That is it! The cake is all ready to cut & enjoy. Yum! 😋
Refrigerate any leftovers.
Thanks so much for watching & have a wonderful day! 🥰
Janice ❤️