Pineapple Coconut

Pineapple Coconut

Poke Cake


– 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.


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


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


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.


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


Serve and enjoy.