Piña Colada Poke Cake

This is an adaptation of my friend Ruth Passons’ moist, rich coconut poke cake. She’s from East Tennessee and one of the most gifted cooks and loving people I’ve ever known. When you’ve visited Ruth, you’ve been fed and loved on and you’re ready to face another day.

1 (18.25-ounce) package French vanilla cake mix

½ cup crushed pineapple, drained

½ teaspoon coconut extract

1 (14-ounce) can cream of coconut

1 (14-ounce) can sweetened condensed milk

1 (16-ounce) container frozen whipped topping, thawed (French vanilla flavored if you can find it)

1 (8-ounce) package flaked coconut

1 cup maraschino cherries, drained

Prepare the cake mix batter according to the package instructions and pour into a 13 x 9-inch pan. Blend the pineapple and coconut extract with the batter and bake according to the package directions. Meanwhile, blend together the cream of coconut and the sweetened condensed milk in a medium bowl. When the cake is done, remove it from the oven and poke holes all over the top of the cake with a toothpick. Spread the cream mixture over the hot cake while it is still in the pan so the sweet, creamy liquid will melt down into the cake. Let the cake cool completely in the pan. In a medium bowl mix the whipped topping with the flaked coconut. Spread the topping on top of the cake. Place the cherries in rows across the top of the cake so that each piece gets at least one “cherry on top.” Keep this cake covered in the refrigerator.

Makes 8 servings