hawaiian coconut poke cake
This delicious cake is light and airy and is especially nice to serve at Easter. When I make this everyone wants the recipe.
prep time
25 Min
cook time
method
Bake
yield
12 serving(s)
Ingredients
- 1 box french vanilla cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 2 small packages coconut instant pudding
- can 20 0z crushed pineapple; juice saved
- 4 cups half and half
- 1 package 16 oz frozen whipped topping, thawed
- 1 package 7 oz shredded coconut shredded and sweetened
- - optional 1/2 cup macadamia nuts toasted and rough chopped
How To Make hawaiian coconut poke cake
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Step 1Preheat oven to 350 degrees. Grease 9 X 13 baking dish with cooking spray. Set aside.
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Step 2Drain crushed pineapple, reserving juice, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water to 1 cup
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Step 3Prepare cake mix according to package instructions, using reserved pineapple water mixture.
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Step 4Pour batter into baking dish and bake 25-30 minutes.
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Step 5In seperate bowl, whip pudding with half and half until just thickened.
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Step 6Remove cake from oven and with handle of wooden spoon, poke holes over cake. Pour half of pudding mixture over warm cake. Add reserved pineapple to remaining pudding mixture and stir, then pour over top of cake.
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Step 7Chill in refrigerator until set.
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Step 8If using, place macadamia nuts on a baking sheet and toast in 350 degree oven for 5 minutes. Rough chop when cooled and set aside.
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Step 9For frosting stir thawed whipped frosting until smooth. Frost cake. and sprinkle with coconut and nuts if using. Chill until ready to eat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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