Description
A moist and creamy cake infused with tropical flavors of pineapple, coconut, and rum, perfect for any occasion.
Ingredients
Scale
- 1 box yellow cake mix (and ingredients listed on the box)
- 1 cup crushed pineapple, drained
- 1/2 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup coconut cream
- 1/4 cup rum (optional, or use pineapple juice for a non-alcoholic version)
- 1 cup whipped cream
- 1/4 cup shredded coconut, toasted
- Pineapple chunks for garnish
Instructions
- Preheat the oven and prepare the cake according to the box instructions.
- Once baked, let the cake cool slightly, then use a fork to poke holes all over the cake (about 1 inch apart).
- In a bowl, combine the sweetened condensed milk, coconut cream, and rum (or pineapple juice).
- Pour the mixture evenly over the cooled cake, letting it soak into the holes.
- Spread whipped cream evenly over the top of the cake.
- Sprinkle toasted shredded coconut and garnish with pineapple chunks.
- Serve chilled and enjoy!
Notes
Store any leftover cake in an airtight container in the refrigerator for 3 to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pina colada, poke cake, tropical dessert, summer dessert, easy cake recipe