Loaf Cake

This is a poke cake in loaf form, and the tropical layering on top is what makes it special. A yellow cake mix baked in a loaf pan gets holes poked all over the surface while still hot, then milk gets poured right in. The cake absorbs every drop, turning incredibly moist from top to bottom.

Once cooled, crushed pineapple goes on first, settling into the nooks and crannies. Whipped topping smooths over that, and a thick blanket of coconut finishes the whole thing off. Every slice has that pina colada flavor combination: sweet cake, tangy pineapple, creamy topping, and chewy coconut.

This needs time in the refrigerator to set up. The chilling firms the whipped topping and lets the flavors meld together.

Kitchen Tips

• Poke the holes while the cake is still warm. Warm cake absorbs the milk more readily and distributes it more evenly than a cooled cake.
• Use the handle of a wooden spoon to poke the holes. A toothpick makes holes too small; you want channels that draw the milk deep into the cake.
• Cool the cake completely after the milk soak before adding the toppings. Warm cake melts the whipped topping into a soupy mess.
• Cut in small pieces. This is rich and dense with all those layers, and a little goes a long way.

Variations

• Use coconut milk instead of regular milk for the soak to double down on the tropical flavor.
• Toast the coconut before sprinkling on top for a nuttier, crunchier finish.
• Add a layer of maraschino cherries between the pineapple and whipped topping for a more festive look.