Get ready to escape to paradise, one forkful at a time! The Best Tropical Layered Poke Cake is a dreamy, sunshine-filled dessert stacked with fluffy cake, velvet-smooth layers, and radiant bursts of coconut and pineapple. It’s a showstopper at any gathering, but easy enough for a regular weeknight treat. Every slice is like a little edible vacation, bursting with color, luscious flavor, and creamy goodness. Trust me, you won’t want to stop at just one bite!
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how easily these ingredients come together—and every item brings something essential to the party! Soft cake, fruity filling, and cloud-like topping all depend on a few key players you likely already have on hand.
- Yellow or white cake mix: The sturdy-yet-tender base for your tropical poke cake, so choose your favorite brand for best results.
- Instant coconut or vanilla pudding mix: Adds that signature creamy layer—and coconut pudding really ramps up the island flavor.
- Cold milk: Brings the pudding layer together for extra silkiness.
- Crushed pineapple, drained: Packs juicy sweetness into every bite and adds a delightful texture.
- Cream of coconut (like Coco López): That unmistakable tropical richness that soaks straight into the cake for major flavor.
- Sweetened condensed milk: Ultra creamy and sweet, blending perfectly with cream of coconut to keep the cake super moist.
- Whipped topping (like Cool Whip): A fluffy cloud of goodness that keeps everything light and airy.
- Shredded sweetened coconut: For crunch, texture, and an extra pop of coconut in every bite.
- Diced mango or pineapple chunks (optional): Fresh fruit for a jewel-like, tropical-tasting finish.
- Maraschino cherries for garnish (optional): Instant party flair and a classic finishing touch.
How to Make Best Tropical Layered Poke Cake
Step 1: Bake the Cake
Start by preheating your oven to 350°F (175°C). Prepare your cake mix according to the package instructions, using a 9×13-inch baking pan so there’s plenty of surface area for those signature poke holes. Once the batter is smooth, bake until golden and a toothpick comes out clean—usually about 25–30 minutes. The aromas in your kitchen will have everyone circling!
Step 2: Poke and Soak
As soon as the cake comes out of the oven and while it’s still warm, take the handle of a wooden spoon to poke holes all over the cake’s surface. Don’t be shy—these holes are the key to that “poke cake” magic. In a small bowl, combine the cream of coconut and sweetened condensed milk, then pour this decadent mixture evenly over the cake, making sure it seeps down into every single hole for max moisture and flavor.
Step 3: Cool and Make Pudding Layer
Patience pays off here! Let your cake cool completely. Meanwhile, whisk up the instant pudding mix with cold milk until thick and luscious—usually about two minutes. Gently fold in the drained crushed pineapple, which brings bursts of bright, juicy flavor to the creamy layer.
Step 4: Assemble Layers
Once everything is cooled and prepped, spread the pineapple-pudding mixture over the cake in an even layer. This creates a creamy, sweet surprise nestled right beneath the fluffy whipped topping. Smooth the whipped topping over the entire cake, sealing in all that juicy, tropical flavor and giving your dessert a polished, pristine finish.
Step 5: Decorate and Chill
Scatter shredded sweetened coconut over the top for textural contrast and extra coconut flair. If you like, add some diced fresh mango or pineapple chunks, and crown it with maraschino cherries for true tiki-party vibes. Cover and refrigerate for at least four hours—overnight is even better! This chilling time melds the flavors and makes slicing easy.
How to Serve Best Tropical Layered Poke Cake
Garnishes
A finishing flourish can make this dessert even more eye-catching! Sprinkle toasted coconut for a lovely crunch and toasty aroma, or adorn each serving with a bright red maraschino cherry and a wedge of fresh pineapple or mango—each element brings out the sunniest qualities of the Best Tropical Layered Poke Cake.
Side Dishes
Since this cake is sweetly decadent, keep your sides light and fresh. A fruit salad with extra tropical slices—think kiwi, papaya, and starfruit—makes a beautiful plate-mate. If you’re serving brunch or a party spread, pair with sparkling water or a tangy citrus punch for a full-on island-inspired experience.
Creative Ways to Present
Transform individual slices into elegant parfaits by layering cubes of cake with extra whipped topping and diced fruit in pretty glasses. For a fun family night, let everyone customize their own slice with different toppings like toasted nuts or sprinkles. Don’t be afraid to get creative—this cake is as fun as it is delicious!
Make Ahead and Storage
Storing Leftovers
Keep your Best Tropical Layered Poke Cake covered in the refrigerator, where it stays moist and dreamy for up to four days. The flavors get even better as it sits, so don’t fret about making it the day before a special occasion.
Freezing
While you can freeze slices of this cake, it’s best to leave off the fresh fruit and whipped topping until after thawing for the freshest result. Wrap individual pieces well, freeze up to a month, then add finishing touches before serving.
Reheating
This cake is meant to be enjoyed chilled, straight from the fridge! No need to reheat—just let individual slices sit for a few minutes to soften slightly, and enjoy that cool, creamy texture.
FAQs
Can I use homemade cake instead of a box mix?
Absolutely! If you’ve got a cherished yellow or white cake recipe, swap it in for a made-from-scratch spin on the Best Tropical Layered Poke Cake. Just make sure you use a 9×13-inch pan for optimal soaking and layering.
What if I don’t have cream of coconut—can I substitute?
Cream of coconut is key for that classic creamy, coconutty punch, but in a pinch, you could combine coconut milk with a bit of extra sugar. The texture and flavor won’t be identical, but your Best Tropical Layered Poke Cake will still be absolutely delicious!
How far in advance can I make this cake?
You can prepare the full cake up to a day ahead, which makes it a brilliant make-ahead dessert! The chilling time not only improves the flavor but also firms up the layers, making it easier to cut gorgeous slices for your Best Tropical Layered Poke Cake.
Can I add other tropical fruits?
Of course! Kiwi, passionfruit, or papaya all make amazing additions and can be layered on top or folded into the pudding layer. The beauty of the Best Tropical Layered Poke Cake is in its versatility—get creative with your favorite fruits!
Is there a way to make this lighter?
For a lighter cake, use light whipped topping, reduced-fat sweetened condensed milk, or substitute unsweetened shredded coconut. You could also try a sugar-free pudding mix to cut down on overall sugar but still enjoy every tropical bite.
Final Thoughts
If you’re ready for a taste of vacation, do yourself—and your loved ones—a favor and bake the Best Tropical Layered Poke Cake. Its combination of sunny flavors, creamy textures, and cheery layers always brings rave reviews. Gather your cake fans and dive into something truly unforgettable!
Print
Best Tropical Layered Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical-Inspired
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Best Tropical Layered Poke Cake. A moist cake soaked in a coconut cream blend, topped with creamy pudding, whipped topping, and fruity accents, perfect for any occasion.
Ingredients
Cake:
- 1 box yellow or white cake mix (plus ingredients listed on box)
Coconut Cream Mixture:
- 1 (3.4 oz) box instant coconut or vanilla pudding mix
- 2 cups cold milk
- 1/2 cup cream of coconut (such as Coco López)
- 1/2 cup sweetened condensed milk
Toppings:
- 1 cup crushed pineapple, drained
- 1 cup whipped topping (like Cool Whip)
- 1/4 cup shredded sweetened coconut
- 1/4 cup diced mango or pineapple chunks (optional)
- Maraschino cherries for garnish (optional)
Instructions
- Cake: Preheat oven to 350°F (175°C) and prepare cake mix according to package directions in a 9×13-inch pan. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Coconut Cream Layer: While the cake is warm, poke holes all over the surface with a wooden spoon handle. Mix cream of coconut and sweetened condensed milk, then pour over the cake. Let it cool.
- Pudding Layer: Whisk pudding mix and milk for 2 minutes until thickened. Stir in crushed pineapple and spread over the cooled cake.
- Final Touches: Top with whipped topping, shredded coconut, and diced fruit or cherries if desired. Chill for at least 4 hours before serving.
Notes
- Toast shredded coconut for extra flavor.
- Make a day ahead for enhanced taste.
- Use fresh tropical fruit for a vibrant presentation.
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