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.
