Oh my goodness, I am usually good about varying my columns to you, but today I am sending you another dessert recipe.

Recently, when I was in Rochester to watch one of my granddaughters graduate from the University of Rochester, we had breakfast in East Bloomfield, New York, where my sister-in-law lives. On the first day, I noted a cake for offered for breakfast. The second day we ordered the poke cake, and eight of us shared it. When I got home, I Googled “poke cake.” There were many recipes. The name comes from the holes you poke into a cooled cake. Two weeks ago, as I waited for my groceries to be totaled up by the cashier at Stop & Shop, I saw a small pamphlet called Poke Cakes and More where all the tabloids are stocked. Of course, I bought a copy, for $4.99. The next day I bought the ingredient to make the Coconut Pineapple Poke Cake.

In addition to poke cakes there are mug cakes, cute cupcakes, snack cakes, and dump cakes. Most call for a cake mix. However, you can make a scratch cake and play around with ingredients. I had all the other ingredients except for the mix. I did play with the ingredients; for the liquid, the recipe called for the juice of crushed pineapple in addition to maraschino cherries. I added the cherry juice to the pineapple juice and used half a cup of liquid instead of one-quarter cup. It is really pretty and delicious. If it sounds good, you might like the other recipes as well. Check your local Stop & Shop to see if it’s still being offered.

Coconut Pineapple Poke Cake

From Pil Publishing International, Ltd.

Yield: 10 to 15 servings

I package (about 15 ounces) white cake, plus ingredients to prepare mix

1 can (20 ounces) crushed pineapple, (squished and one-quarter juice reserved)

1 can (14 ounces) sweetened condensed milk

2 packages (7 ounces each) shredded coconut, divided, and toasted

1 cup chopped maraschino cherries, drained

1 Prepare and bake cake mix according to packages direction for 13- by 9-inch pan. Cool completely.

2. Combine pineapple, sweetened condensed milk and package of coconut in a small bowl; mix well.

3. Poke holes in cake at one-inch intervals using fork. Pour reserved pineapple juice over cake and into holes. Spread pineapple mixture over cake. Sprinkle remaining package coconut and cherries into cake. Refrigerate 2 to 3 hours or until firm.