This TROPICAL POKE CAKE is a light and easy dessert that’s delicious any time of year!
I am obsessed with poke cakes! I love how light and flavorful they are. I also love how you can really get creative with the flavors.
But, back to the Tropical Poke Cake…
I love the combination of pineapple and coconut in this cake. It makes me think of sunny days and warm tropical breezes. And, who couldn’t use more of that in their lives?!?!
This cake is super simple to make. I used a basic white boxed cake but you can easily use your favorite homemade white cake, too.
After baking it, I poked holes all over the top using a drinking straw. You could also use the handle of a wooden spoon if you want bigger holes. Or, you could use a toothpick for smaller holes. Personally, I’ve found that the diameter of a drinking straw was just perfect.
Next, I poured Island Pineapple gelatin over the top of the entire cake. Just watching that pineapple deliciousness seep into the slightly warm cake was magical. Usually, with poke cakes, you can see the color from the liquid you poured over the warm cake. However, because the pineapple gelatin is a pale yellow, it blends right in with the cake. You may not be able to see the streaks of pineapple, but one bite and you’ll know it’s there!
The topping is made from whipped topping flavored with a dash of coconut extract and then topped with golden, toasted coconut.
You could easily use your favorite homemade whipped cream in place of the whipped topping, it’s up to you.
I told you it was easy!
I love how light and dreamy this cake is. And, the tropical flavors have me dreaming of summer!
If you’re looking for an easy dessert, this Tropical Poke Cake is just the ticket!
- 15.25 ounce White Cake Mix and the ingredients it calls for
- 3 ounce package Island Pineapple Jello
- 2 cups water divided
- 8 ounce container Cool Whip, thawed
- 1 teaspoon coconut extract
- ½ cup coconut toasted
- Prepare cake mix according to package directions.
- Pour into 13x9 pan and bake according to package directions.
- Remove cake from oven and allow to cool for 15 minutes.
- Bring 1 cup of water to boil; add Jello.
- Stir until completely dissolved; remove from heat.
- Add remaining cup of water.
- Use a drinking straw to poke holes all over the top of cake, being careful not to go all the way through the bottom of the cake.
- Pour the Jello mixture over the top of the cake allowing it to seep into the holes.
- Cover the cake and refrigerate for 1 hour.
- Meanwhile, stir the coconut extract into the Cool Whip.
- Spread Cool Whip on top of the chilled cake.
- Top with toasted coconut.
- Cover and store in refrigerator until ready to serve.