Coconut Cream Pina Colada Poke Cake

Coconut Cream Pina Colada Poke Cake Boxed pound cake mix plus ingredients to make (eggs, milk, butter) 14 oz can sweetened condensed milk 15 oz can crushed pineapple 15 oz can cream of coconut Topping- 2 cups heavy whipping cream 2-3 tablespoons of powdered sugar 1 teaspoon vanilla extract maraschino cherries 1 cup sweetened coconut flakes Preheat your oven and grease a 9 x 13 baking pan with a nonstick cooking spray In a large mixing bowl mix together your poundcake, eggs, milk, and butter and pour into your greased baking pan Bake as directed on the box Mix together your sweetened condensed milk, pineapple juice from your crushed pineapples, and cream of coconut As soon as you take your cake out of the oven, use the bottom of a wooden spoon to poke several holes in the top While your cake is still hot, pour your pineapple juice mixture evenly over the top Spread your crushed pineapple over the top, cover, and set in the fridge for 6-8 hours Spread your whipped cream over your cake, top off with coconut flakes and cherries Topping- Beat your heavy whipping cream with a whisk or stand mixer with a whisk attachment for 8-10 minutes. When your cream starts to thicken, add in vanilla extract and powdered sugar