Description
Indulge in the tropical bliss of Pineapple Coconut Poke Cake, a refreshing dessert that captures the essence of summer with its delightful combination of sweet pineapple and creamy coconut. This easy-to-make cake uses a box mix for quick preparation, making it an ideal choice for any occasion—from summer barbecues to birthday celebrations. Each slice is generously soaked in a luscious pudding mixture, topped with fluffy whipped cream and crunchy toasted coconut flakes, ensuring every bite transports you to a sun-soaked paradise. Perfect for sharing with friends and family, this cake is not only delicious but also a versatile dessert that can be customized to suit your taste!
Ingredients
Scale
- 1 box butter or yellow cake mix
- 2 packages (3.4 oz each) coconut cream instant pudding mix
- 1 can (8 oz) crushed pineapple (drained)
- 4 cups milk
- 1 cup sweetened coconut flakes
- 1 container (16 oz) whipped topping or 3 cups fresh whipped cream
- 1 cup toasted coconut flakes
Instructions
- Preheat oven to 350°F.
- Prepare the cake as per package instructions, replacing water with drained pineapple juice. Pour into a greased 9×13 inch pan and bake until golden brown.
- Once baked, poke holes across the warm cake surface using the end of a spoon.
- In a mixing bowl, combine milk and pudding mixes until thickened. Fold in crushed pineapple and sweetened coconut flakes. Pour over the poked cake.
- Cover with plastic wrap and refrigerate for at least one hour.
- Spread whipped topping over chilled cake and sprinkle with toasted coconut flakes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (about 100g)
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg