Description
This vibrant tropical layered poke cake is bursting with fruity flavors and creamy textures, combining moist cake soaked with pineapple juice and topped with layers of coconut pudding and whipped topping—perfect for summer celebrations.
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 cup crushed pineapple with juice
- 1 package (3.4 oz) instant coconut pudding mix
- 2 cups cold milk
- 1 cup shredded sweetened coconut
- 1 container (8 oz) whipped topping (e.g., Cool Whip)
- 1/2 cup diced mango (optional)
- 1/2 cup diced strawberries or kiwi (optional)
Instructions
- Preheat oven and prepare cake mix according to package directions. Bake in a 9×13-inch pan.
- Once baked, use the handle of a wooden spoon to poke holes evenly across the cake.
- Pour crushed pineapple with juice over the warm cake, spreading evenly and letting it soak in.
- In a bowl, whisk together coconut pudding mix and cold milk for 2 minutes until thickened.
- Spread pudding evenly over the pineapple-soaked cake.
- Top with whipped topping and smooth into an even layer.
- Sprinkle shredded coconut and fresh fruit on top.
- Chill for at least 2 hours before serving to allow flavors to meld.
Notes
- Use a fork for smaller holes if you prefer a less dense cake.
- Customize with any tropical fruit like passionfruit, papaya, or banana.
- For more coconut flavor, add a splash of coconut extract to the pudding.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: tropical poke cake, layered dessert, coconut pineapple cake, summer party cake, easy fruit cake