Description
A moist, vibrant tropical poke cake layered with pineapple, coconut, and mango flavors, topped with fluffy whipped cream and toasted coconut for a refreshing dessert.
Ingredients
Scale
- 1 box white or yellow cake mix (plus ingredients called for on the box)
- 1 can (20 oz) crushed pineapple, undrained
- 1 package (3.4 oz) instant coconut cream pudding mix
- 2 cups cold milk
- 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 batter according to the package instructions and bake in a 9×13-inch pan. Let cool completely.
- Use the handle of a wooden spoon or a skewer to poke holes evenly all over the cake.
- Pour the undrained crushed pineapple evenly over the cake, allowing it to soak into the holes.
- In a mixing bowl, whisk together instant coconut pudding mix and cold milk. Let it set for 5 minutes.
- Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the set pudding into the whipped cream to make a coconut cream topping.
- Spread the coconut cream mixture evenly over the pineapple-soaked cake.
- Top with diced mango and toasted shredded coconut.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
- Fresh mango works best, but canned or frozen mango can be used.
- For added texture, sprinkle chopped macadamia nuts on top.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, No-Bake Topping
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg