Description

This Best Tropical Layered Poke Cake is a delightful and refreshing dessert that combines the sweet flavors of coconut and pineapple. Featuring a moist yellow cake soaked with a creamy coconut and pineapple juice mixture, layered with vanilla pudding, crushed pineapple, shredded coconut, and topped with whipped topping and toasted coconut, it’s perfect for summer parties or any tropical-themed occasion.

Ingredients

Scale

For the cake:

1 box yellow cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
1 can (14 ounces) cream of coconut (not coconut milk)
1/2 cup pineapple juice

For the filling and layers:

1 box (3.4 ounces) instant vanilla or coconut pudding mix
1 1/2 cups cold milk
1 cup crushed pineapple (drained)
1 cup shredded sweetened coconut (optional)

For the topping:

1 container (8 ounces) whipped topping (thawed)
1/4 cup toasted coconut (for garnish)
Maraschino cherries and pineapple chunks (for garnish – optional)

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Instructions

Preheat and Bake: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions and bake it in a 9×13-inch pan. Once done, let the cake cool for about 10 minutes.
Poke and Soak: Using the handle of a wooden spoon, poke holes all over the warm cake. In a bowl, whisk together the cream of coconut and pineapple juice until smooth. Slowly pour this mixture evenly over the cake, allowing it to soak deeply into the holes. Let the cake cool completely.
Prepare Filling and Layer: In a separate bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened. Spread the pudding evenly over the cooled, soaked cake. Then evenly layer the drained crushed pineapple over the pudding, followed by shredded sweetened coconut if desired.
Top and Garnish: Spread the whipped topping over the entire cake. Garnish with toasted coconut, and if using, add maraschino cherries and pineapple chunks on top for extra visual appeal and flavor.
Chill: Refrigerate the cake for at least 2 hours to allow flavors to meld and the cake to chill properly before serving.

Notes

Use coconut or pineapple cake mix for even more tropical flavor.
This cake tastes even better the next day, making it ideal for parties or make-ahead desserts.
Ensure the crushed pineapple is well drained to avoid soggy layers.
To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally.