Description
Pineapple Coconut Poke Cake is a tropical delight that brings sunshine to any gathering. This moist and luscious cake features the irresistible combination of sweet pineapple and creamy coconut, making it a perfect dessert for summer barbecues, family reunions, or birthday parties.
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 (save juice)
- 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 your oven to 350°F (175°C).
- Prepare the cake mix according to package instructions, substituting water with reserved pineapple juice.
- Bake until golden brown, following package directions.
- Once out of the oven, poke holes all over the warm cake using a spoon.
- In a bowl, beat milk and pudding mix until slightly thickened; fold in pineapple and sweetened coconut flakes.
- Pour the mixture over the warm cake and refrigerate for at least one hour.
- Spread whipped topping over chilled cake and sprinkle with toasted coconut before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 27g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg