Some poke cake recipes include the addition of flavored gelatins such as raspberry and lime, and call for ingredients such as shredded coconut, cream of coconut, coconut milk, and pineapple juice. A poke cake has holes in it that contain gelatin, pudding or other fillings.
To begin, prepare a boxed butter or white cake mix, moist variety, according to instructions. For the coconut-lime variation, add 1/2 cup coconut shredded coconut, and pour the mix into greased and floured 9-by13-inch pan. Bake according to directions.
While the cake bakes, prepare the filling. To use gelatin, prepare it according to instructions. For the piña colada variation, mix 14 ounces of condensed milk, 15 ounces of cream of coconut and the juice from a can of pineapple.
When the cake has baked and is still warm, poke holes in it with the handle of a wooden spoon and pour the filling over the cake so that is seeps into the holes. If making the piña colada variation, spread the canned pineapple on top the cake. Cover the pan, and refrigerate the cake overnight.
To finish, top the cake with whipped cream or whipped topping. For a raspberry poke cake, garnish with fresh raspberries. To top the lime-coconut variation, add coconut milk to the topping, ice the cake, and sprinkle with toasted coconut. To finish the piña colada version, garnish with shredded coconut and maraschino cherries.