Pineapple Coconut Poke Cake
Pineapple Coconut Poke Cake is moist, delicious, and so easy to make. This tender cake is super easy to make but tastes like you spent hours in the kitchen. It's a dessert that they'll love to eat and you'll love to make.
Servings 14 Servings
Ingredients
- 1 box yellow cake mix
- 1 20 oz. can crushed pineapple
- 1 cup sugar
- 1 5.1 oz. vanilla instant pudding
- 2 ½ cups cold milk
- ½ cup Eagle brand condensed milk
- 1 8oz. Cool whip topping, thawed
- 1 14 oz. bag coconut ( you can use as much or as little as you like)
Instructions
- Make the cake as directed on the back of the box.
- Then remove from the oven and with the handle of wooden spoon poke holes in the cake.
- Boil crushed pineapple and sugar for 2 to 3 minutes. Pour over warmcake with holes.
- Let the cake cool completely. Then make pudding with milk and condensed milk. Spread on top of the cake.
- Spread the cool whip on top of the pudding and top with coconut
- Refrigerate the cake and let it get nice and cold before serving.