Cool, Creamy, and Full of Tropical Flavor—A Summer Must-Make!

This dreamy poke cake brings all the tropical vibes with its sweet coconut and pineapple flavors. It's the perfect treat for summer gatherings!

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Ingredients:

• 1 box (15.25 oz) yellow cake mix (plus eggs, oil, and water as directed)

• 1 can (14 oz) sweetened condensed milk

• 1 can (15 oz) cream of coconut

• 1 can (20 oz) crushed pineapple, drained

• 1 cup sweetened shredded coconut

• 1 container (8 oz) frozen whipped topping, thawed

• Maraschino cherries & extra shredded coconut (optional, for garnish)

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Directions:

1️⃣ Preheat the Oven:
Preheat the oven as directed on the cake mix box. Grease a 9x13-inch baking dish.

2️⃣ Prepare the Cake:
Prepare and bake the yellow cake according to the box instructions.

3️⃣ Mix Coconut Mixture:
While the cake is baking, mix together the sweetened condensed milk and cream of coconut.

4️⃣ Poke the Cake:
Once the cake is done, use the handle of a spoon to poke holes all over the top of the warm cake.

5️⃣ Pour the Coconut Mixture:
Evenly pour the coconut mixture over the warm cake, allowing it to soak into the holes.

6️⃣ Add Pineapple:
Spread the drained crushed pineapple evenly across the top of the cake.

7️⃣ Sprinkle Coconut:
Sprinkle shredded coconut over the cake for added texture and flavor.

8️⃣ Spread Whipped Topping:
Spread the thawed whipped topping over the entire cake, covering it completely.

9️⃣ Garnish:
Garnish with maraschino cherries and extra shredded coconut, if desired.

🔟 Chill & Serve:
Chill the cake in the refrigerator for at least 4 hours or overnight before serving to let the flavors meld together.

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Tropical, creamy, and absolutely irresistible—this poke cake is your ticket to a refreshing summer treat! ☀️🍍