Coconut Poke Cake (Printable Version)
A delightful island-inspired treat packed with pineapple, banana pudding, and fluffy cream on top.
# What You'll Need:
→ Cake
01 -
1 package French vanilla cake mix from Duncan Hines
02 -
3 big eggs at room temp
03 -
1 cup full-fat milk
04 -
⅓ cup melted unsalted butter
05 -
2 tablespoons tangy sour cream
→ Filling and Topping
06 -
2 boxes instant banana cream pudding (3.4 ounce each)
07 -
3 cups chilled full-fat milk
08 -
20 ounce tin of crushed pineapple in natural juice (split usage)
09 -
8 ounce tub of whipped topping, defrosted
10 -
Chunks of fresh pineapple (garnish if desired)
11 -
Coconut flakes, lightly toasted (optional decoration)
# Step-by-Step Guide:
01 -
Heat your oven to 350°F. Give a 9x13-inch pan a good coat of cooking spray.
02 -
Grab a big bowl and use your mixer to combine the cake mix, eggs, milk, melted butter and sour cream. Beat everything for about 2 minutes until it's all mixed up nicely.
03 -
Empty the mixture into your greased pan. Let it bake for 25-30 minutes until touching the top makes it bounce back or a toothpick comes out clean when stuck in the middle. Cool it down for roughly 5 minutes.
04 -
Take a wooden spoon and use the handle end to poke rows of big holes through the cake for the pudding to seep into.
05 -
Mix the pudding powder, cold milk, and 1 cup of pineapple with its juice in a bowl until it gets a bit thick.
06 -
Pour your pudding mix into all the holes, pushing down with a spatula to make sure they're completely filled. Then spread whatever pudding is left all over the cake top.
07 -
Drain the juice from your leftover crushed pineapple and spread the fruit evenly on top of the pudding.
08 -
Smooth the whipped topping across the entire pineapple layer.
09 -
Loosely wrap the cake with plastic and stick it in the fridge for 3-4 hours or leave it overnight. This wait makes all the flavors come together beautifully.
10 -
Slice into portions and add fresh pineapple bits or toasted coconut on top if you want.
# Additional Notes:
01 -
Chilling this cake for a few hours really brings out the best taste and makes the texture just right.