I have gone poke cake crazy. But, when you taste this Tropical Poke Cake … you will understand why.
The other day, Rod and I were reminiscing about the luscious Strawberry Poke Cake we had the pleasure of eating recently … it was super delicious. Our minds were excited with possible flavor combinations of future poke cakes. So, when I went to the supermarket and saw a new Mango Jell-o flavor, I knew instantly that tropical was the direction our next poke cake was taking.
Take Mango Jell-o, add pineapple and coconut and what do you get? Well, you get a sensational, moist little fruity number that transports you to a piece of tropical paradise with each little bite. How many ways can you say, “Yummmm.”
The flavors blend well together and I swear if you close your eyes you can feel palm trees swaying. Relaxing, fruity and ambrosial … a mini vacation is never any farther than a tropical poke cake away.
- Vanilla cake mix (plus ingredients listed on box to make it)
- 1 cup boiling water
- 1 3-ounce package Mango Jell-o
- ¼ cup cold water
- 1 20-ounce can crushed pineapple, drain & reserve juice
- 1½ cups heavy whipping cream
- 3 tablespoons confectioner's sugar
- 1 teaspoon coconut extract
- ½ cup shredded, sweetened coconut
- Prepare cake mix as package directs in a 9x13 pan.
- Cool for 15 minutes and pierce cake with a fork at ½ inch intervals. Set aside.
- In a small bowl, combine jell-o with boiling water. Stir until it is completely dissolved.
- Add ¼ cold water and ¼ cup reserved pineapple juice to jell-o mixture and mix well.
- Slowly pour jell-o mixture on top of cake, allowing mixture to seep into the holes.
- Arrange crushed pineapple on top of cake. Slowly pour remaining reserved pineapple juice over the crushed pineapple, allowing it to seep into the cake.
- Cover and refrigerate 3 hours.
- Whisk heavy cream, sugar and coconut extract together until stiff peaks form.
- Spread whipped mixture on top of cake.
- Sprinkle shredded coconut on top of whipped topping.
- Cover and refrigerate for an hour or until ready to serve.