Pineapple Coconut Delight Poke Cake

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Pineapple-Coconut-Delight-Poke-Cake
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This recipe was created from 3 cake recipes that I enjoy and decided to add into 1 recipe. It instantly became a hit! The coco Lopez makes it so moist plus you get coconut, mac nuts and pineapple. You know that is a winner right there. I know that you will enjoy this recipe and probably make it for your future gatherings.

Pineapple -Coconut-Delight-Poke-Cake-Recipe
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5 from 1 vote

Pineapple Coconut Delight Poke Cake

This recipe was created from 3 cake recipes that I enjoy and decided to add into 1 recipe. It instantly became a hit! The coco Lopez makes it so moist plus you get coconut, mac nuts and pineapple. You know that is a winner right there. I know that you will enjoy this recipe and probably make it for your future gatherings.
Prep Time10 mins
Active Time25 mins
Total Time1 hr
Course: Dessert
Cuisine: Hawaiian, Local
Keyword: pineapple, coconut, poke, cake, macadamia, recipe, cake recipes, coco lopez, coconut delight, poke cake, coconut cake, pineapple cake
Calories: 3059kj
Author: Caroline’s Food Creations Blogspot

Materials

  • 1 box yellow cake as well as ingredients suggested
  • I small can crushed pineapple
  • 1 tub cool whip
  • 1 box cream cheese
  • 1 box vanilla pudding as well as ingredients suggested
  • 1/4 cup Shredded coconut
  • 1 can  coco Lopez syrup

Instructions

Yellow cake mix

  • Cook yellow cake mix per package instructions.  
  • As soon as cake comes out the oven poke lots of holes in cake with kabob stick.  
  • Pour 1 whole can of coco lopez syrup over entire cake.  
  • Cool completely.

Topping

  • Defrost 1 box cream cheese to room temperature.  
  • Prepare 1 box vanilla pudding according to directions.
  •  Toast shredded coconut in a baking pan for 5-10 minutes at 325 until browned.
  • Mix cream cheese to pudding mixture, blend in 1 small can crushed pineapple, then fold in 1 tub of cool whip.  
  • Set aside in refrigerator while cake cools.  
  • Once cake is cooled, spread mixture over cake, sprinkle with toasted coconut and crushed macadamia nuts.  
  • Refrigerate until ready to serve.

Nutrition

Calories: 3059kj | Carbohydrates: 690g | Protein: 30g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 4619mg | Potassium: 1340mg | Fiber: 16g | Sugar: 445g | Vitamin A: 692IU | Vitamin B1: 2mg | Vitamin B5: 2mg | Vitamin C: 53mg | Calcium: 1435mg | Iron: 13mg
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