This TROPICAL POKE CAKE is a light and easy dessert that's delicious any time of year!
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Tropical Poke Cake

Course Dessert
Servings 12
Calories 216kcal
Author Christina Hitchcock


  • 15.25 ounce White Cake Mix and the ingredients it calls for
  • 3 ounce package Island Pineapple Jello
  • 1 cups water divided
  • 8 ounce container Cool Whip, thawed
  • 1 teaspoon coconut extract
  • 1/2 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.


Calories: 216kcal | Carbohydrates: 40g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Sodium: 298mg | Potassium: 53mg | Sugar: 25g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 92mg | Iron: 0.8mg