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The very mention of a piña colada makes one think of summer. You may feel like you’re on vacation even if you’re just relaxing in your own garden with this creamy mixture of pineapple and coconut. But because I can’t drink these tropical delights all the time, I figured, why not make a dessert out of them? At that point, the piña colada poke cake is introduced! It’s like if you had a small island on your plate. If you’re like me and always on the go but yet want to wow at gatherings like potlucks and outdoor BBQs, try this easy tropical dessert recipe.
I enjoy topping this delicious piña colada poke cake with chopped almonds for additional crunch or a bit extra shredded coconut when I serve it. To take it to the next level of decadence, serve with a scoop of vanilla ice cream or a dollop of whipped cream. Why not complement it with a tiny, real piña colada to maintain the theme if it’s an adults-only gathering?
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Servings for Piña Colada Poke Cake:
One box of white cake mix, together with the oil, eggs, and water called for on the package, for the recipe.
ONE 14-oz can of condensed milk that has been sweetened
1 (8-oz) can of coconut milk
One 8-ounce can of drained crushed pineapple
One 8-ounce container of thawed whipped topping
Tossed Maraschino cherries, 1/2 cup of shredded coconut
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