Tropical Jell-O Poke Cake

Name: Tropical Jell-O Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 box of white cake mix; 1 1/4 cups water; 1/3 cup vegetable oil; 3 large eggs; 1 box (3 oz) pineapple Jell-O; 1 box (3 oz) coconut Jell-O; 2 cups boiling water; 1 can (13.5 oz) coconut milk; 1/2 cup crushed pineapple, drained; 1 container (8 oz) whipped topping; 1/4 cup toasted coconut flakes

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 12

★★★★★

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This Tropical Jell-O Poke Cake is a vibrant twist on a classic dessert that’s perfect for any occasion. With a delightful blend of pineapple and coconut flavors, this cake is as refreshing as a sunny day on a tropical beach.

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Ingredients for Tropical Jell-O Poke Cake

The base of this cake is a simple white cake mix, providing a neutral canvas that allows the tropical flavors to shine. The pineapple Jell-O adds a tangy, fruity note, while the coconut Jell-O brings in the creamy, tropical essence. Coconut milk makes the cake extra moist and imparts a rich coconut flavor, complemented by the crushed pineapple which adds texture and natural sweetness. The whipped topping offers a light and airy finishing touch, beautifully contrasted by the toasted coconut flakes that add a delightful crunch and aromatic toastiness.

Tips & Tricks

Pierce the cake with a fork while it is still slightly warm to help the Jell-O soak in better.
For an extra coconutty flavor, consider adding a teaspoon of coconut extract to the cake batter.
To toast coconut flakes, spread them on a baking sheet and bake at 350°F for about 5 minutes, stirring occasionally to prevent burning.

Serving Suggestions

Serve this Tropical Jell-O Poke Cake chilled, and garnish with a wedge of fresh pineapple or a sprig of mint for a pop of color. It pairs beautifully with a light and fruity cocktail or a simple iced tea, perfect for summer gatherings or casual get-togethers.

Frequently Asked Questions

Can I use a different flavor of Jell-O?: Absolutely! While the pineapple and coconut combination is a tropical delight, feel free to experiment with other flavors that tickle your fancy.
Can I make this cake in advance?: Yes, this cake can be made a day ahead and stored in the refrigerator. This allows the flavors to meld beautifully.
Is there a substitute for coconut milk?: If you're not a fan of coconut milk, you can use regular milk or a dairy-free alternative, but keep in mind this will change the flavor profile.

Tropical Jell-O Poke Cake Recipe Walkthrough

Start by preheating your oven to 350°F and greasing a 9x13-inch baking dish. In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until everything is well combined and the batter is smooth. Pour this mixture into your prepared baking dish and bake it according to the package directions, which is usually about 30 minutes.

Once baked, remove the cake from the oven and let it cool for about 15 minutes. This cooling step is important, so be patient! Grab a fork and poke holes all over the surface of the cake — this is where the magic happens as the Jell-O is absorbed.

In separate bowls, dissolve the pineapple Jell-O and coconut Jell-O in a cup of boiling water each. Carefully pour the pineapple Jell-O over one half of the cake and the coconut Jell-O over the other half. Transfer the cake to the refrigerator and let it chill for at least two hours.

As the cake chills, mix the coconut milk and crushed pineapple in a bowl. Once the cake is ready, spread this mixture evenly over the surface. Finish by topping with the whipped topping and a sprinkle of toasted coconut flakes. Pop the cake back into the fridge for another hour before serving.

Why You'll Love This Recipe

A delightful mix of fruity flavors that transport you to the tropics.
Easy to make with simple ingredients — perfect for novice bakers.
A visually striking dessert with its colorful Jell-O layers.
Perfect balance of sweetness and creaminess.

Ingredients

1 box of white cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 large eggs

1 box (3 oz) pineapple Jell-O

1 box (3 oz) coconut Jell-O

2 cups boiling water

1 can (13.5 oz) coconut milk

1/2 cup crushed pineapple, drained

1 container (8 oz) whipped topping

1/4 cup toasted coconut flakes

Step-by-step Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.

2. In a large bowl, mix cake mix, water, oil, and eggs until well combined. Pour into the prepared baking dish and bake as directed on the package, typically about 30 minutes.

3. Remove cake from oven and let it cool for 15 minutes. Use a fork to poke holes all over the cake.

4. In separate bowls, dissolve each Jell-O flavor in 1 cup of boiling water. Pour pineapple Jell-O over half the cake and coconut Jell-O over the other half. Refrigerate the cake for 2 hours.

5. Mix coconut milk and crushed pineapple in a bowl. Spread evenly over the cooled cake.