Side Pannel
Pina Colada Poke Cake r1
Pina Colada Poke Cake r1
- Recipe Submitted by maryjosh on 10/10/2016
Ingredients List
- for the cake (you can skip this if using a box cake mix):
- 1 and 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- for the topping:
- 1 and 1/2 cup crushed pineapple with juice
- 3/4 cup cream of coconut
- 1 tub of Cool Whip OR 1 and 1/2 cups of heavy whipping cream, whipped to stiff peaks
- 2 Tablespoons rum or 1 teaspoon of rum extract
Directions
to make the cake (if using cake mix - use instructions on the box):
Grease and flour a 13" x 9" baking pan. Set aside.
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the dry ingredients (flour, salt, sugar, baking powder, baking soda).
In another mixing bowl, whisk together buttermilk, egg, vanilla and oil.
Add the wet ingredients to the dry ingredients and whisk until smooth. No need for an electric mixer here - I used just a whisk!
Pour the cake batter into the prepared pan and spread evenly. Tap the pan gently against the counter to release any air bubbles.
Bake the cake for 20 to 22 minutes or until golden brown on top and the toothpick inserted in few places comes out clean.
Cool completely in the pan in room temperature.
When the cake is cool, poke the surface with the round end of a wooden spoon or a wooden dowel.
Pour half of the cream of coconut over the cake, spreading all over the top.
Top with crushed pineapple and spread evenly, gently pressing the mixture into the holes.
Top with remaining cream of coconut.
Add rum or rum extract to the whipped cream of Cool Whip and gently stir in. Spread the topping over the cake.
Chill the cake in the fridge for at least 2 hours or even overnight. This cake is better served cold.
Garnish with large coconut flakes or shredded coconut and Maraschino cherries.
Store covered in fridge for up to 3 days.
Grease and flour a 13" x 9" baking pan. Set aside.
Preheat oven to 350 degrees F.
In a large mixing bowl, whisk together the dry ingredients (flour, salt, sugar, baking powder, baking soda).
In another mixing bowl, whisk together buttermilk, egg, vanilla and oil.
Add the wet ingredients to the dry ingredients and whisk until smooth. No need for an electric mixer here - I used just a whisk!
Pour the cake batter into the prepared pan and spread evenly. Tap the pan gently against the counter to release any air bubbles.
Bake the cake for 20 to 22 minutes or until golden brown on top and the toothpick inserted in few places comes out clean.
Cool completely in the pan in room temperature.
When the cake is cool, poke the surface with the round end of a wooden spoon or a wooden dowel.
Pour half of the cream of coconut over the cake, spreading all over the top.
Top with crushed pineapple and spread evenly, gently pressing the mixture into the holes.
Top with remaining cream of coconut.
Add rum or rum extract to the whipped cream of Cool Whip and gently stir in. Spread the topping over the cake.
Chill the cake in the fridge for at least 2 hours or even overnight. This cake is better served cold.
Garnish with large coconut flakes or shredded coconut and Maraschino cherries.
Store covered in fridge for up to 3 days.
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