Description
A delicious and tropical Coconut Pineapple Poke Cake that combines the flavors of coconut and pineapple for a delightful dessert.
Ingredients
- 1 white cake mix
- Eggs, oil, and water as listed on the box of cake mix
- 8 oz can crushed pineapple (do not drain)
- 15 oz can cream of coconut
- 1 cup shredded coconut (sweetened or unsweetened)
- 8 oz Cool Whip, thawed
- 3 oz box instant vanilla pudding
- 8 oz can crushed pineapple (do not drain)
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- Make 1 white cake mix according to package directions, adding an 8 oz can crushed pineapple (including the juice) to the batter.
- Bake according to package directions in a 13×9-inch pan.
- After removing from the oven, use a straw or fork to poke holes into the warm cake. Pour a 15 oz can cream of coconut over the warm cake. Place in the refrigerator to cool completely.
- While the cake is cooling, toast 1 cup shredded coconut by spreading it onto a sheet pan. Bake for 5-10 minutes at 350°F, stirring every 3 minutes.
- For the topping, mix together 8 oz Cool Whip, 3 oz box instant vanilla pudding, and 8 oz can crushed pineapple (including the juice). Spread over the fully cooled cake and top with toasted shredded coconut. Refrigerate until ready to serve.
Notes
- Cream of coconut can be found in the international foods aisle of your local grocery store. Shake the can well before pouring on top of the cake.
- You can use sweetened or unsweetened coconut for the top.
- Amp up the coconut flavor by using instant coconut pudding mix instead of vanilla pudding mix.
- Store the cake in the fridge until ready to serve. It can be made up to 48 hours in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg