Pineapple Coconut Poke Cake

Rich, creamy, cake with pineapple, toasted coconut is full of tropical flavor.


1 box butter or yellow cake mix
2 3.4 oz packages coconut cream instant pudding mix
1 8oz can crushed pineapple – drained, saving juice
4 cups of milk
1 cup sweetened coconut flakes
1 16oz container whipped topping or 3 cups fresh whipped cream
1 cup toasted coconut flakes


Heat oven to 350 degrees.

Prepare cake mix per instruction substituting pineapple juice from crushed pineapple. ***if there is not enough juice, add water to make 1 cup. Bake according to directions.

Remove cake from oven and using the end of a cooking spoon, poke holes in cake.

With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. Mix in drained pineapple and a cup of coconut. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. Cover with plastic wrap and place in refrigerator until set or minimum of 1 hour.

Spread on whipped topping. Sprinkle on toasted coconut. Serve immediately. Store remaining cake in the fridge.

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