Pineapple Coconut Poke Cake #dessert #cake #holidays
I loved a dish my guys would love but was also casual to achieve. If you've hump been on Pinterest in the ultimate year, you bang how popular" pokeweed cakes" are. Vessel, I decided to angle a few choice ingredients that I'd bang in a summer cover and came up with this ~ Herb Food Pokeweed Bar. I else an unneeded impress by using the pineapple succus tired from the can in the bar mix and cooking whatsoever palm flakes for crunchy topping. In a few hours, my beginning came together, and it was wonderful assail.
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The dark was primary, distribution zealous accomplishments, unusual stories and upcoming plans for the quietus of the assemblage. Then again, there was that cake…that bar that prefabricated us brace at the array and conversation, and deal, and imagine.
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Ingredients
Ingredients
- 1 box butter or yellow cake mix
- 2 3.4 oz packages coconut cream instant pudding mix
- 1 8oz can crushed pineapple - drained, saving juice
- 4 cups milk
- 1 cup sweetened coconut flakes
- 1 16oz container whipped topping or 3 cups fresh whipped cream
- 1 cup toasted coconut flakes
Instructions
- Heat oven to 350 degrees.
- Prepare cake mix per instruction substituting pineapple juice from crushed pineapple. ***if there is not enough juice, add water to make 1 cup. Bake according to directions.
- Remove cake from oven and using end of cooking spoon, poke holes in cake.
- With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. Mix in drained pineapple and cup of coconut. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. Cover with plastic wrap and place in refrigerator until set or minimum of 1 hour.
- Spread on whipped topping. Sprinkle on toasted coconut. Serve immediately. Store remaining cake in fridge.