Description
A delightful treat that combines the tropical flavors of coconut and pineapple, perfect for summer gatherings and festive occasions.
Ingredients
Scale
- 1 box of yellow cake mix (approximately 15.25 oz)
- 1 cup of coconut milk (canned, full-fat for best results)
- 1 can (20 oz) crushed pineapple, drained
- 1 cup of sweetened shredded coconut
- 1 container (approximately 8 oz) whipped topping
- 1 package (approximately 3.4 oz) vanilla pudding mix
- 1/2 cup of toasted coconut flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, combine the yellow cake mix and coconut milk. Mix according to the package instructions until well combined. Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is completely cooled, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart.
- In a medium bowl, whisk together the vanilla pudding mix and 2 cups of cold milk. Allow it to sit for a few minutes until it thickens.
- Gently fold in the drained crushed pineapple and sweetened shredded coconut into the pudding mixture until well combined.
- Pour the pineapple and pudding mixture evenly over the poked cake, ensuring it seeps into the holes. Spread it evenly across the surface.
- Spread the whipped topping over the entire cake, covering it completely.
- Sprinkle the toasted coconut flakes over the top of the whipped topping for added texture and flavor.
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to absorb the moisture.
- Slice the cake into squares and serve chilled. Enjoy this tropical escape with every bite!
Notes
- For a gluten-free version, use a gluten-free cake mix.
- Replace coconut milk with almond milk for a lighter option.
- Use a non-dairy whipped topping for a dairy-free alternative.
- Add nuts or chocolate chips for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Coconut Cream, Pineapple, Poke Cake, Dessert, Summer Treat