Description
This Best Tropical Layered Poke Cake is a delightful and refreshing dessert featuring a moist white or yellow cake infused with crushed pineapple, layered with creamy coconut pudding and whipped cream, and topped with tropical mango and toasted coconut for an irresistible island-inspired treat.
Ingredients
Scale
Cake
- 1 box white or yellow cake mix (plus ingredients called for on the box)
- 1 can (20 oz) crushed pineapple, undrained
Coconut Pudding
- 1 package (3.4 oz) instant coconut cream pudding mix
- 2 cups cold milk
Toppings and Frosting
- 1 cup shredded sweetened coconut, toasted
- 1 cup diced mango or canned mango chunks, drained
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cake: Mix the cake batter according to the package instructions and bake it in a 9×13-inch pan. Allow the cake to cool completely before proceeding to the next step.
- Make Holes in Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the surface of the cooled cake to allow the pineapple to soak in.
- Add Pineapple: Pour the undrained crushed pineapple evenly over the cake, making sure the juice seeps into the holes for maximum moisture and flavor.
- Prepare Coconut Pudding: In a mixing bowl, whisk the instant coconut cream pudding mix with cold milk. Let the mixture set for 5 minutes until it thickens.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy texture.
- Fold Pudding into Whipped Cream: Gently fold the set coconut pudding mixture into the whipped cream to create a rich coconut cream topping.
- Spread Topping: Evenly spread the coconut cream mixture over the pineapple-soaked cake layer, smoothing it out for a beautiful finish.
- Add Tropical Toppings: Sprinkle the diced mango chunks and toasted shredded coconut evenly over the top of the cake for added texture and tropical flavor.
- Chill and Serve: Refrigerate the cake for at least 4 hours or preferably overnight to let the flavors meld and the cake set before serving.
Notes
- Use a white or yellow cake mix based on your preference; both work well for this recipe.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden brown.
- If using canned mango chunks, make sure to drain them thoroughly to avoid excess moisture on the cake.
- This cake is best served chilled for a refreshing tropical dessert experience.
- For an extra tropical touch, garnish with fresh mint leaves or a sprinkle of toasted macadamia nuts.