Description
This Best Tropical Layered Poke Cake combines a moist white or yellow cake soaked with crushed pineapple and topped with a creamy coconut pudding and whipped cream mixture. Garnished with sweet mango chunks and toasted coconut, this refreshing dessert offers a perfect balance of tropical flavors, ideal for warm weather gatherings or anytime you want a light, fruity 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 Cream Topping
- 1 package (3.4 oz) instant coconut cream pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut, toasted
- 1 cup diced mango or canned mango chunks, drained
Instructions
- Prepare the Cake: Prepare the cake batter following the instructions on the cake mix box. Pour the batter into a 9×13-inch pan and bake as directed. Once baked, let the cake cool completely to ensure it soaks up the pineapple properly.
- Make Holes in the Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cooled cake. This step helps the pineapple juice seep deep into the cake for maximum flavor.
- Add Pineapple: Pour the undrained crushed pineapple evenly over the entire cake, making sure the fruit and juices fill the holes and soak into the cake layers.
- Prepare Coconut Pudding: In a mixing bowl, whisk together the instant coconut cream pudding mix and cold milk. Allow it to set for 5 minutes until thickened.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will give the topping a rich and fluffy texture.
- Combine Pudding and Whipped Cream: Gently fold the set coconut pudding into the whipped cream to create a smooth coconut cream topping. Be careful to maintain the airy texture.
- Top the Cake: Evenly spread the coconut cream mixture over the pineapple-soaked cake, covering it entirely for a luscious finish.
- Add Garnishes: Sprinkle the top with diced mango or canned mango chunks and toasted shredded sweetened coconut for added tropical flavor and decorative appeal.
- Chill: Refrigerate the poke cake for at least 4 hours or preferably overnight to allow all flavors to meld together and the cake to set firmly before serving.
Notes
- Ensure the cake is completely cooled before poking holes and adding pineapple to prevent it from becoming too soggy.
- To toast shredded coconut, spread it on a baking sheet and toast in a 350°F oven for 5-7 minutes until golden and fragrant, stirring occasionally.
- You can substitute canned mango with fresh ripe mango for best flavor and texture.
- This cake keeps well refrigerated for 2-3 days and is best served chilled.
- For a lighter dessert, you can use light whipped cream and low-fat milk for the pudding.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
