How To Make Pineapple Coconut Poke Cake Recipe
Delicious and moist cake infused with pineapple and coconut flavors topped with whipped cream and shredded coconut.
Serves:
Ingredients
- 1 box of yellow cake mix
- 1 can of crushed pineapples
- 1/2 cup of sweetened shredded coconut
- 1 cup of whipped cream
- 1/4 cup of condensed milk
Instructions
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Preheat oven to 350°F.
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Prepare yellow cake mix according to instructions and add in 1/2 cup of shredded coconut and 1/2 cup of crushed pineapples.
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Bake cake in a 9×13 inch pan for 30 minutes or until a toothpick comes out clean.
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In a small bowl, mix together condensed milk with remaining crushed pineapples.
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Using a fork or the handle of a wooden spoon, poke holes all over the top of the cake.
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Pour condensed milk mixture over cake, making sure it seeps into all the holes.
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Refrigerate cake for at least an hour.
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Spread whipped cream over cake and sprinkle with remaining shredded coconut.
Nutrition
- Calories : 398kcal
- Total Fat : 14g
- Saturated Fat : 9g
- Cholesterol : 30mg
- Sodium : 575mg
- Total Carbohydrates : 65g
- Dietary Fiber : 1g
- Sugar : 45g
- Protein : 4g
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