Description
A tropical twist on the classic poke cake, infused with pineapple and coconut flavors.
Ingredients
Scale
For the Crust:
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk
- 1 tub (8 oz) whipped topping
- 1/2 cup shredded coconut, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare cake mix according to package instructions using water, oil, and eggs. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- In a bowl, mix together crushed pineapple (with juice), sweetened condensed milk, and coconut milk. Pour evenly over the cake, allowing the mixture to seep into the holes.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld.
- Spread whipped topping over the chilled cake and sprinkle with toasted shredded coconut before serving.
Notes
You can customize the seasonings to taste.