Piña Colada Poke Cake (Print-Friendly Format)

Sweet coconut and pineapple layer cake draped in silky cream and crowned with cherries and toasted coconut.

# Required Ingredients:

→ Cake Base

01 - 1 box yellow cake mix
02 - ingredients required to prepare yellow cake mix (eggs, water, vegetable oil as per package instructions)

→ Filling

03 - 396 g can sweetened condensed milk
04 - 425 g can cream of coconut

→ Toppings

05 - 160 g sweetened coconut flakes, divided
06 - 567 g can crushed pineapple, drained
07 - 227 g frozen whipped topping, thawed
08 - 284 g jar maraschino cherries, drained

# How to Make It:

01 - Preheat oven to 190°C. Spread coconut flakes evenly on a baking sheet and toast on the top oven rack for 5 minutes. Toss flakes, especially at the corners, and continue to toast until light golden brown, checking every minute to prevent burning.
02 - Mix and bake the yellow cake according to package instructions. Allow cake to cool completely in the baking dish.
03 - Using the handle of a wooden spoon, poke holes in the cooled cake approximately every 5 cm, inserting about three-quarters deep without reaching the base.
04 - In a bowl, combine sweetened condensed milk and cream of coconut. Evenly pour mixture over the cake, using a spoon to encourage absorption into the holes. Gently pull cake edges from the pan so the mixture seeps along the sides.
05 - Spread the drained crushed pineapple evenly across the surface of the cake.
06 - Sprinkle half of the toasted coconut evenly over the pineapple layer.
07 - Gently dollop and spread the whipped topping across the surface using the back of a spoon, being careful not to disturb the coconut.
08 - Cover with plastic wrap and refrigerate for at least 2 hours to allow the flavours to meld.
09 - Sprinkle the remaining toasted coconut on top just before serving. Garnish with maraschino cherries and portion for service.

# Additional Information:

01 - Monitor the coconut closely during toasting, as it can burn quickly once it begins to brown.
02 - Chilling for longer than 2 hours will further enhance the texture and flavour integration.

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