As spring approaches, we tend to start entertaining more, and it’s nice to have a light dessert to serve on those occasions. This Tropical Coconut Pineapple Poke Cake is perfect served after a nice dinner with family or friends or just during a short visit with a neighbor, alongside a cup of coffee.
The cake is so light and refreshing, your guests may ask for seconds. It must be kept in the refrigerator until served, so plan ahead to make room for your cake in the fridge and to store any leftovers, that is if you have any.
TROPICAL COCONUT PINEAPPLE POKE CAKE
1 package coconut cake mix
(Plus any ingredients the mix calls for)
1 (20-ounce) can crushed pineapple, drained
First Topping
1 (8-ounce) package cream cheese, softened
1 (3 3/4-ounce) box instant vanilla pudding
1 cup cold milk
Second Topping
2 cups Cool Whip or other whipped topping
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts OR cashew nuts
Bake cake according to package directions, using a 9-by13-2-inch pan. Cool cake thoroughly.
Punch large holes over top of cake using wooden spoon handle. Spoon drained pineapple over top and spread to cover and fill holes.
For the first topping, combine cream cheese, pudding mix and milk and beat until thick enough to spread over pineapple layer.
Spread whipped topping over cream cheese-pudding layer.
Sprinkle coconut and chopped nuts over all.
Refrigerate cake at least 1 hour before serving. Makes 10-12 servings.
Note: If you can’t find a coconut cake mix, a yellow cake mix will work. You may want to add 1 teaspoon coconut flavoring, but that’s optional. Also, if cream cheese mixture seems too thick, add more milk, a teaspoon at a time until it’s easy to spread.
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