July 23, 2017

Nibbles: Savor This Sweet Summer Surprise — Coconut Pineapple Poke Cake

pina-colada-poke-cake_350Oh my goodness, I am usually good about varying my columns to you, but today I am sending you another dessert recipe.

In May (and I think I may have told you), when I was in Rochester to watch one of my granddaughters graduate from the University of Rochester, we had breakfast in East Bloomfield, NY, where my sister-in-law lives. On the first day, I noted a “cake” for breakfast. The second day I ordered the poke cake, which eight of us shared.

When I got home, I Googled “poke cake.” There were many recipes and the name comes from the holes you poke into a cooled cake. Two weeks ago, as I waited for my groceries to be toted up by the cashier at Stop & Shop, I saw a small pamphlet called “Poke Cakes and More” where all the tabloids are. Of course, I bought a copy ($4.99). The next day I bought the ingredient to make the Coconut Pineapple Poke Cake.

Most of the recipes (in addition to poke cakes there are mug cakes, cute cupcakes, snack cakes and dump cakes) call for a cake mix. However, you can make a scratch cake and play around with ingredients. I had all the other ingredients except for the mix. I did play with the ingredients; for the liquid, it called for the juice of crushed pineapple in addition to maraschino cherries. I added the cherry juice to the pineapple juice and used half a cup of liquid instead of one-quarter cup. It is really pretty and delicious. See if the pamphlet is still available at S&S.

Coconut Pineapple Poke Cake

From Pil Publishing International, Ltd.

Yield: 10 to 15 servings

I package (about 15 ounces) white cake, plus ingredients to prepare mix

1 can (20 ounces) crushed pineapple, (squished and one-quarter juice reserved)

1 can (14 ounces) sweetened condensed milk

2 packages (7 ounces each) shredded coconut, divided, and toasted

1 cup chopped maraschino cherries, drained

Method:

  1. Prepare and bake cake mix according to package direction for 13- by 9-inch pan. Cool completely.
  2. Combine pineapple, sweetened condensed milk and package of coconut in a small bowl; mix well.
  3. Poke holes in cake at one-inch intervals using fork. Pour reserved pineapple juice over cake and into holes. Spread pineapple mixture over cake. Sprinkle remaining package coconut and cherries onto cake. Refrigerate 2 to 3 hours or until firm.
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