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Best Tropical Layered Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 84 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Tropical Layered Poke Cake is a delightful and moist dessert combining the sweet flavors of pineapple, coconut, and mango. A vanilla or yellow cake base is baked, poked to absorb juicy crushed pineapple, then topped with a luscious coconut cream pudding and whipped cream mixture. Finished with fresh mango chunks and toasted shredded coconut, this cake is perfect for warm weather gatherings or tropical-themed celebrations.

Ingredients

Scale

Cake

  • 1 box white or yellow cake mix (plus ingredients called for on the box)
  • 1 can (20 oz) crushed pineapple, undrained

Coconut Cream Layer

  • 1 package (3.4 oz) instant coconut cream pudding mix
  • 2 cups cold milk
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Toppings

  • 1 cup shredded sweetened coconut, toasted
  • 1 cup diced mango or canned mango chunks, drained

Instructions

  1. Prepare Cake Batter and Bake: Follow the instructions on the cake mix box to prepare the batter. Pour the batter into a 9×13-inch pan and bake for the recommended time, usually around 35 minutes. After baking, allow the cake to cool completely before proceeding to the next step.
  2. Poke Holes in Cake: Use the handle of a wooden spoon or a skewer to poke holes evenly all over the surface of the cooled cake. This will allow the pineapple juice to soak in and add moisture and flavor.
  3. Add Crushed Pineapple: Pour the undrained crushed pineapple evenly over the cake, ensuring that the juice seeps into the holes, saturating the cake for maximum flavor and moistness.
  4. Prepare Coconut Pudding: In a mixing bowl, whisk together the instant coconut cream pudding mix and cold milk. Let the mixture set for about 5 minutes until it thickens to pudding consistency.
  5. Whip Cream: In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until firm, stiff peaks form.
  6. Combine Pudding and Whipped Cream: Gently fold the set coconut pudding into the whipped cream to create a smooth coconut cream topping mixture.
  7. Frost the Cake: Spread the coconut cream mixture evenly over the pineapple-soaked cake to form a luscious creamy layer.
  8. Add Toppings: Sprinkle the diced mango and toasted shredded coconut evenly over the top of the cream layer for added tropical flavor and texture.
  9. Chill: Refrigerate the finished cake for at least 4 hours or overnight to allow all the flavors to meld and the layers to set before serving.

Notes

  • To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown and fragrant.
  • For best results, use fresh mango when in season for sweeter, juicier chunks.
  • You can prepare the cake a day ahead and refrigerate it overnight for enhanced flavor and easier slicing.
  • If you prefer, substitute the heavy whipping cream with coconut cream for a more intense coconut flavor.
  • Make sure the cake is completely cool before poking holes and adding pineapple to prevent the cake from becoming too soggy.

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Find it online: https://yummykitchenmagic.com/best-tropical-layered-poke-cake-recipe/