This Pina Colada Poke Cake is drizzled with coconut sauce, crushed pineapple and topped with coconut whipped cream and toasted coconut.
Spray a 9-by-13-inch baking dish with nonstick cooking spray.
Prepare and bake cake according to package instructions. Cool for ten minutes.
Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate until ready to use.
Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
In a small bowl, combine the cream of coconut, crushed pineapple and rum extract. Pour over the cake and the liquid absorb for about 10 minutes.
Gently spread the whipped cream over the top of the cake and sprinkle with toasted coconut. Garnish with maraschino cherries. Chill in the refrigerator until serving.
You can toast coconut a variety of ways. You can do it in a skillet over medium high heat and stir until golden brown. You can also do it in the oven (this is the method I prefer). Bake at 350 degrees in a single layer on a baking sheet for 5-10 minutes. Stir intermittently to ensure even browning. Be careful! It's easy to burn if you lose track of time.
If you are using rum, you'll need 2 tablespoons to replace the rum extract.
Cream of coconut is not the same as coconut milk. It can be found next to the drink mixers,