Piña Colada Poke Cake
Ingredients
3 Large Eggland's Best Eggs
1 box white cake mix
¾ cup pineapple juice
½ stick unsalted butter, softened
15 oz can crushed pineapple
1 cup cream of coconut
14 oz can sweetened condensed milk
1 cup coconut milk
8 oz whipped topping (Cool Whip), thawed
Optional: sweetened coconut flakes for toppin
Preparation
- Preheat your oven to 350°F.
- While the oven heats, prepare the cake mix according to package directions for a 9×13-inch pan, using softened butter, 3 large Eggland’s Best eggs, replacing the water with ¾ cup pineapple juice, and folding in the 15oz can of crushed pineapple. Bake at 350°F for 30 minutes.
- While the cake bakes, whisk together 1 cup cream of coconut, 14 oz sweetened condensed milk, and 1 cup of coconut. milk. This will be the creamy soak for the cake.
- When the cake comes out of the oven and is still warm, poke holes all over the top using a rounded utensil.
- Pour the cream of coconut mixture evenly over the cake. It will look like a lot at first, but don’t worry—the cake will soak it all up. Refrigerate for 2 hours to set.
- Spread 8 oz thawed whipped topping evenly over the cake.
- Sprinkle sweetened coconut flakes on top. For extra flavor, you can toast the coconut before adding it.
- Slice, serve, and keep refrigerated until ready to enjoy. Cousin, this cake is pure holiday magic!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Calories | 560 kcal |
|---|---|
| Fat | 18.07 g |
| Saturated Fat | 11.90 g |
| Cholesterol | 82.74 mg |
| Sodium | 459.13 mg |
| Carbohydrates | 94.9 g |
| Dietary Fiber | .54 g |
| Protein | 7.65 g |
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