Ingredients:
For the Cake:
3 large eggs 
1 cup (240ml) coconut milk (or regular milk) 
½ cup (115g) unsalted butter, softened 
1 tsp vanilla extract 
For the Poke Filling:
1 can (14 oz) sweetened condensed milk 
½ cup (120ml) coconut milk
½ cup (120ml) pineapple juice 
1 tsp vanilla extract
For the Topping:
1 ½ cups (360ml) heavy cream 
¼ cup (30g) powdered sugar 
1 tsp vanilla extract
1 cup (80g) sweetened shredded coconut (toasted, for garnish)
½ cup (80g) crushed pineapple, drained (for garnish)
Directions:
Bake the Cake:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Prepare the yellow cake mix according to the instructions on the box, using the eggs, coconut milk (or regular milk), softened butter, and vanilla extract.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool slightly for 10-15 minutes.
Make the Poke Filling:
While the cake is cooling, whisk together the sweetened condensed milk, coconut milk, pineapple juice, and vanilla extract in a bowl.
Once the cake has cooled a bit, use the handle of a wooden spoon to poke holes all over the cake. Carefully pour the poke filling evenly over the cake, ensuring it fills the holes and soaks into the cake.
Chill the Cake:
Refrigerate the cake for at least 2 hours, or until it has absorbed the filling and is chilled.
Prepare the Topping:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.
Spread the whipped cream over the top of the chilled cake.
Garnish and Serve:
Toast the shredded coconut in a dry skillet over medium heat until golden brown, then sprinkle it over the whipped topping. 
Add the drained crushed pineapple on top as well. 
Enjoy your Pina Colada Poke Cake—a tropical dessert that's sure to impress at any gathering or bring a little sunshine to your day! 
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