Piña Colada Poke Cake

MAKES 1 (9 X 13-INCH) CAKE

Do you like piña coladas (and getting caught in the rain)? We may be revealing our choice in music, but we definitely wouldn’t pass up an opportunity to order that drink or to bake this delicious Piña Colada Poke Cake. If you like creamy coconut cocktails laced with rum, then this is the cake for you.

Nonstick cooking spray

1 (15.25- to 18-ounce) box yellow cake mix

Eggs and oil as directed on the cake mix box

1 (8-ounce) can crushed pineapple in juice, drained, juice reserved

1 (3.4-ounce) box coconut cream instant pudding mix

1¼ cups whole milk

½ cup cream of coconut

3 tablespoons dark rum

1 (8-ounce) tub frozen whipped topping, thawed

Toasted coconut, shredded or flaked (optional)

Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.

Prepare the cake according to the package directions for a 9 x 13-inch cake, substituting the reserved pineapple juice for the water called for on the cake mix box. (Add water, if needed, to equal the amount listed on the box.) Set the crushed pineapple aside. Bake as directed for a 9 x 13-inch cake.

Place the cake on a wire rack to cool for 10 minutes.

Poke holes evenly over the baked cake with the handle of a wooden spoon.

In a medium bowl, whisk together the pudding mix, milk, cream of coconut, and rum until the pudding is blended. Stir in the reserved crushed pineapple. Immediately pour the pudding mixture over the cake. Use the tip of a table knife to spread the pudding evenly, filling the holes. Cover and refrigerate the cake for 1 hour.

Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.

Just before serving, garnish with toasted coconut, if desired.

VARIATION

If you prefer to omit the rum, increase the milk by 3 tablespoons. Whisk together the pudding mix, milk, and cream of coconut and proceed as the recipe directs.

TIPS

Cream of coconut is a thick, sweet mixture sold for use in cocktails. You will find it stocked with the cocktails and liquor in most grocery stores. Do not confuse it with coconut milk, which is often used in Asian food.

Toasted coconut has a more intense flavor. To toast coconut, preheat the oven to 350°F. Spread the coconut evenly over a rimmed baking sheet. Bake, stirring occasionally, for 7 to 8 minutes, or until light golden brown. Let cool completely before sprinkling on the cake.

If desired, substitute stiffly beaten sweetened whipped cream for the whipped topping. In a medium bowl, beat 1½ cups heavy cream with a handheld mixer on low speed until frothy. Increase the speed to medium-high. Gradually beat in 3 tablespoons confectioners’ sugar; beat until the cream holds stiff peaks.