This tropical-inspired dessert combines the sweet flavors of pineapple and coconut for a moist, creamy, and delicious poke cake. Perfect for parties, potlucks, or any occasion where you want to bring a taste of Hawaii to the table!
Ingredients:
- 1 box yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut cream or coconut milk
- 1 cup shredded sweetened coconut
- 1 tub (8 oz) whipped topping (like Cool Whip)
- Optional: Maraschino cherries or additional shredded coconut for garnish
Instructions:
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by greasing it lightly.
- Mix and bake the yellow cake mix according to the package instructions.
- While the cake is baking, combine the crushed pineapple (with juice) and coconut cream in a bowl. Stir well.
- Once the cake is done baking, let it cool for about 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the surface of the cake.
- Pour the pineapple-coconut mixture over the warm cake, ensuring it fills the holes.
- Drizzle the sweetened condensed milk over the cake, spreading evenly.
- Let the cake cool completely, then spread the whipped topping over the top.
- Sprinkle shredded coconut over the whipped topping, and add any optional garnishes.
- Chill in the refrigerator for at least 2 hours (or overnight) to allow the flavors to meld.
- Slice and serve!
Calories (per serving): Approximately 300–350 (depending on portion size and ingredients used).
Healthy or Non-Healthy: Non-healthy (This dessert is indulgent and rich, perfect for occasional treats but high in sugar and calories).