Description
A delicious and tropical poke cake made with pineapple and coconut, perfect for summer gatherings.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) whipped topping
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the yellow cake mix according to package instructions and bake in a 9×13 inch pan.
- Once the cake is baked, remove it from the oven and let it cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the cake.
- In a bowl, mix the crushed pineapple (with juice) and sweetened condensed milk together.
- Pour the pineapple mixture over the cake, making sure it fills the holes.
- Spread the whipped topping over the cake evenly.
- Sprinkle shredded coconut and chopped pecans on top.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a more intense coconut flavor, use coconut milk in the cake mix.
- This cake can be made a day in advance for better flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pineapple Coconut Dream Poke Cake, tropical cake, poke cake, summer dessert