Pineapple Coconut

Pineapple Coconut

Poke Cake

ingredients

– 1 yellow cake mix ingredients needed to make cake as directed, soft butter, eggs and water – 20 ounce can crushed pineapple – 1 cup sugar – 5.1 ounces vanilla instant pudding 1 box – 2 ½ cups cold milk – ½ cup Eagle brand condensed milk – 8 ounces Cool whip topping  – 14 ounce bag coconut

In a large bowl follow the preparation directions on the box for the cake mix. Pour cake batter into a prepared baking pan sprayed with cooking spray and then bake.

1

Take the cake from the oven and use a wooden spoon to carefully poke holes in the cake.

2

Pour the pineapple syrup over the still warm cake and let the cake cool at room temperature.

3

When the cake is cooled, mix the pudding with milk and condensed milk. Spread the mixture on top of the cake when it’s done being mixed and is soft set.

4

Finally, add coconut on top of the whipped topping. Refrigerate the cake and let it get nice and cold before serving.

5

Serve and enjoy.

6

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