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Luscious cake with pineapple and coconut, topped with fresh whipped cream and toasted coconut flakes is what dreams are made of. Pineapple Coconut Poke Cake is packed with fresh summertime flavors and is a short-cut recipe made from a box mix. With just a few simple ingredients, you can transform a cake mix into a tropical flavored cake that’s perfect to serve for any occasion!
With summer hanging hot and lazy over our heads here in the south, light, fresh foods are always welcome. I shop at the farmers market for salads and fresh veggies and try to keep the kitchen cool, often cooking outside on the grill. While cooking outside 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, I wanted everything to be special so obviously we need dessert. We’re all big fans of tropical desserts, whether it’s a pineapple cake or a coconut cake, so I got to thinking that I should just combine the two!
If you’ve have been on Pinterest in the last year, you know how popular poke cakes are. Well, this dessert perfectly combines the ease of making a poke cake and the tropical flavors we love. I added an extra touch by using the pineapple juice drained from the can in the cake mix and toasted some coconut flakes for a crunchy topping. In a few hours, my creation came together, and it was a wonderful surprise.
Ingredients Needed To Make This Pineapple Coconut Cake
- Yellow cake mix
- Coconut cream instant pudding mix
- Crushed pineapple – drained, saving juice
- Sweetened coconut flakes
- Whipped topping – can substitute fresh whipped cream
- Toasted coconut flakes
People Often Ask…
My preferred method of ‘poking’ is to use the back of a wooden spoon. This method leaves small holes, about a centimeter in diameter, all over the cake which really allows the liquid to soak in.
I’ve heard of folks using the back of a soup spoon to create smaller holes, or even just ‘poking’ with a fork, the choice is really up to you!
More Sweet Treats Similar To Pineapple Coconut Poke Cake…
- Blueberry Lemon Poke Cake
- No Bake Coconut Cream Pie In Jars
- Lemon Poppy Seed Cake
- BEST Lemon Pound Cake
- Classic Lemon Icebox Pie
- 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.