Luscious cake with pineapple and coconut, topped with fresh whipped cream and toasted coconut flakes is a dessert that memories are made of. Tropical fruit flavors have always been a favorite in my house and this “poke cake” has risen to all-star status. It’s not only packed with fresh flavor, it’s easy to make since it starts with a box mix…just livened up with a little something extra. Hang with me, I’m sharing the secret, well, actually two, that make this cake awesome!
With summer hanging hot and lazy over our heads here in the south, light, fresh foods are always welcome. I shop at farmers market for salads and fresh veggies and try to keep the kitchen cool, often cooking outside on the grill. While this is a great plan, once in a while, I’ve got to add a little something into the mix like a yummy dessert.
Last weekend, we had a break in the weather which meant I wanted everyone to head outside and enjoy dinner together. Thankfully, our family was together, after several weeks of being apart. We had a quite a few milestones to celebrate, so, it was the perfect time to gather around the table. Being Mom, doing what I do, and wanting things to be special, I decided we need dessert. A big, delicious, luscious dessert.
I wanted a dish my guys would love but was also easy to make. If you’ve have been on Pinterest in the last year, you know how popular” poke cakes” are. Well, I decided to list a few favorite ingredients that I’d love in a summer cake and came up with this ~ Pineapple Coconut Poke Cake. I added an extra touch by using the pineapple juice drained from the can in the cake mix and toasting some coconut flakes for crunchy topping. In a few hours, my creation came together, and it was wonderful surprise.
The night was special, sharing great accomplishments, funny stories and upcoming plans for the rest of the year. Then again, there was that cake…that cake that made us stay at the table and talk, and share, and dream.
Rich, creamy, cake with pineapple, toasted coconut is full of tropical flavor.
- 1 box butter or yellow cake mix
- 2 3.4 oz packages coconut cream instant pudding mix
- 1 8oz can crushed pineapple - drained, saving juice
- 4 cups milk
- 1 cup sweetened coconut flakes
- 1 16oz container whipped topping or 3 cups fresh whipped cream
- 1 cup toasted coconut flakes
Heat oven to 350 degrees.
Prepare cake mix per instruction substituting pineapple juice from crushed pineapple. ***if there is not enough juice, add water to make 1 cup. Bake according to directions.
Remove cake from oven and using end of cooking spoon, poke holes in cake.
With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. Mix in drained pineapple and cup of coconut. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. Cover with plastic wrap and place in refrigerator until set or minimum of 1 hour.
Spread on whipped topping. Sprinkle on toasted coconut. Serve immediately. Store remaining cake in fridge.