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Tropical Layered Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 61 reviews
  • Author: Mary
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Tropical Layered Poke Cake is a delightful and colorful dessert perfect for any tropical-themed gathering. Featuring layers of moist coconut cake soaked with pineapple and mango jello, it’s topped with a creamy whipped topping blended with shredded coconut and garnished with fresh tropical fruits. Refreshing, sweet, and visually stunning, this cake combines fruity flavors with a light, fluffy texture that makes each bite a tropical escape.

Ingredients

Scale

Cake

  • 18 ounces coconut cake mix (plus ingredients called for on box: eggs, oil, water)

Jello Layers

  • 3.4 ounces pineapple jello
  • 3.4 ounces mango jello (substitute another flavor if unavailable)

Topping and Garnish

  • 8 ounces whipped topping (thawed)
  • 1/2 cup shredded coconut
  • Additional shredded coconut, kiwi slices, maraschino cherries, and pineapple rings for garnish

Instructions

  1. Bake the Cakes: Prepare the coconut cake mix according to the package instructions, including adding eggs, oil, and water as directed. Bake the cakes in your preferred shape—round or square—in the oven until done. Once baked, allow the cakes to cool for 15 minutes.
  2. Poke Holes in Cakes: Using a straw, poke holes at 1-inch intervals evenly across the top surface of both cakes. This will allow the jello to seep deep into the cake layers.
  3. Prepare Pineapple Jello: Follow the package instructions to prepare the pineapple jello. While still liquid, immediately pour all the pineapple jello over the top of one of the cakes, allowing it to fill the holes.
  4. Prepare Mango Jello: Similarly, prepare the mango jello as directed on the package. Pour it over the other cake, letting it soak into the holes.
  5. Refrigerate to Set: Place both cakes in the refrigerator and chill for at least 3 hours until the jello is fully set and firm.
  6. Remove Cakes from Pans: Once set, remove the cakes carefully from their pans.
  7. Mix Whipped Topping & Coconut: In a small bowl, combine 1 cup of whipped topping with 1/2 cup shredded coconut until well blended.
  8. Assemble the Cake: Place one jello-soaked cake layer on a cake plate. Spread the whipped topping and coconut mixture evenly across the top, then carefully place the second cake layer on top.
  9. Decorate the Cake: Spread the remaining whipped topping evenly around the outside of the cake. Optionally, use frosting if preferred. Garnish the top with additional shredded coconut, kiwi slices, maraschino cherries, and pineapple rings for a festive tropical look.
  10. Serve & Store: Slice the cake and serve immediately. Refrigerate any covered leftovers for up to one week to maintain freshness.

Notes

  • For the jello layers, if mango jello is unavailable, substitute with another tropical flavor like passion fruit or peach.
  • Use a sturdy straw or similar tool to poke holes evenly for best jello absorption.
  • This cake is best served chilled to keep the jello layers firm and refreshing.
  • Refrigerate any leftovers tightly covered to prevent drying out and absorbing other fridge odors.
  • Garnishes can be customized with other tropical fruits based on preference and seasonality.

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Find it online: https://peruvianfoodrecipes.com/tropical-layered-poke-cake-recipe/