Best Tropical Layered Poke Cake
Servings: 12

1 box white or yellow cake mix (plus ingredients called for on the box)
1 can (20 oz) crushed pineapple, undrained
1 package (3.4 oz) instant coconut cream pudding mix
2 cups cold milk
1 cup shredded sweetened coconut, toasted
1 cup diced mango or canned mango chunks, drained
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract

Prepare the cake batter according to the package instructions and bake in a 9×13-inch pan. Let cool completely.

Use the handle of a wooden spoon or a skewer to poke holes evenly all over the cake.
Pour the undrained crushed pineapple evenly over the cake, allowing it to soak into the holes.
In a mixing bowl, whisk together instant coconut pudding mix and cold milk. Let it set for 5 minutes.

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the set pudding into the whipped cream to make a coconut cream topping.

Spread the coconut cream mixture evenly over the pineapple-soaked cake.

Top with diced mango and toasted shredded coconut.

Refrigerate for at least 4 hours or overnight before serving.


Notes
To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.

Fresh mango works best, but canned or frozen mango can be used.

For added texture, sprinkle chopped macadamia nuts on top.