Painkiller Poke Cake

Ingredients

• WHITE CAKE
• 3 cups King Arthur Measure for Measure Gluten-Free Flour
• 1/2 teaspoon kosher salt
• 1 tablespoon baking powder
• 4 eggs
• 2 cups white sugar
• 1/2 cup unsweetened coconut milk
• 8 oz unsweetened pineapple juice
• 1 cup Earth Balance buttery spread
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• PAINKILLER
• 2 ounces (~50 ml) Pusser’s Rum
• 4 ounces (~120 ml) pineapple juice
• 1 ounce (~25 ml) orange juice
• 1 ounce (~25 ml) cream of coconut
• Freshly grated nutmeg
• 1 tub Soy Delicious Coconut Dairy Topping

Instructions

1. Preheat oven to 350 degrees.
2. Grease a 9"x13" cake pan with grease.
3. Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy.
4. Add half of the dry ingredients and beat again.
5. Add the coconut milk, pineapple juice, Earth Balance, vanilla and almond extracts and beat to combine.
6. Add the remaining dry ingredients and beat just until combined.
7. Divide the batter between the greased cake pans.
8. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean.
9. Remove and let cool at least 30 minutes.
10. Use the end of a long wooden spoon to poke holes in the cake. At least 1 inch apart.
11. Mix your Painkiller cocktail. Make it double if you drinking along.
12. Pour 1 full serving of Painkiller over your cake. Get it in all dem holes.
13. Dump the coconut dairy topping on top, spread evenly.
14. Enjoy!