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3. Add the Creamy Filling
In a bowl, mix the cream of coconut and the remaining crushed pineapple (with juice). Pour this mixture evenly over the cake, letting it soak into the holes. Allow the cake to cool completely so the flavors set.
4. Top It Off
Spread the whipped topping evenly over the cake. Sprinkle with shredded coconut and garnish with cherries and pineapple slices if desired.
5. Chill and Serve
Refrigerate for at least 2 hours (or overnight) before serving. This makes the cake even more flavorful and refreshing!
🌴 Tips & Variations
- Make it boozy: Add a splash of rum or rum extract to the cream of coconut for an authentic piña colada flavor.
- Add texture: Toast the shredded coconut before sprinkling on top for extra crunch.
- Go fresh: Use fresh whipped cream instead of Cool Whip for a homemade touch.
🍰 Final Thoughts
This Piña Colada Poke Cake is sweet, moist, and perfectly tropical—ideal for warm weather celebrations or anytime you need a taste of sunshine. It’s easy to make, guaranteed to please, and always leaves your guests asking for the recipe.
Craving more poke cake ideas or looking for a gluten-free version? Just ask—I’ve got plenty of delicious variations! 🌴🍍
