A creamy tropical poke cake filled with sweetened condensed milk, cream of coconut, pineapple, whipped topping, and shredded coconut.

Scale

1 box yellow cake mix plus ingredients on the box

1 can (14 oz) sweetened condensed milk

1 can (15 oz) cream of coconut

1 can (20 oz) crushed pineapple, well drained

1 tub (8 oz) whipped topping, thawed

1/2 cup sweetened shredded coconut

Maraschino cherries for garnish

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1. Bake the cake according to package directions.

2. Cool for 10 minutes and poke holes over the cake.

3. Mix sweetened condensed milk with cream of coconut and pour over cake.

4. Spread drained crushed pineapple evenly over the cake.

5. Refrigerate for at least 2 hours.

6. Spread whipped topping over the chilled cake.

7. Top with shredded coconut and maraschino cherries before serving.

Drain the pineapple thoroughly.

For best flavor, refrigerate overnight.

Toast the coconut for extra flavor if desired.