Share this Recipe!

There are some days I wish I could be whisked away to a tropical island, with beautiful blue water, palm tree’s swaying in the gentle breeze. The day I made this cake, was one of those days. The days I wish I could crawl back in bed from the moment my foot touches the floor and that feeling just stays with you all day.

It wasn’t necessarily a bad day. It was just stressful and busy like most days. However, whenever I am feeling that way, I tend to head to the kitchen for a little stress relief. Baking makes me feel better and keeps me calm when things don’t feel that way. So bake I did and this was the result and it’s super easy. And all was right in the world, if only for a few hours.

This cake is loaded with delicious tropical flavor. Coconut, mango, pineapple and kiwi. The cake is long gone, even the crumbs, but the memories are not. It definitely made me feel better and it made me smile as everyone ate bite after bite, oohing and ahhing and one of my teenagers, unaware of our Sunday Supper theme, boasted she felt like she was on vacation somewhere warm and tropical. Guess I nailed it. It was delicious and if you want a cake that will take you away to another place, this ones it.

Be sure and check out the rest of the awesome Tropical inspired recipes.

Tidbits and Pupus

• Chicken and Lemongrass Sugarcane Skewers by Jane’s Adventures in Dinner
• Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni’s Food
• Larp (Laos chicken salad) by Caroline’s Cooking

Breakfast

• Midwest Style Loco Moco by Our Good Life
• Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips

Companions

• Caribbean Black Beans with Rice by A Day in the Life on the Farm

Condiments and Sauces

• Thai Sweet Chili Sauce by Magnolia Days

Coolers

• Cilantro Margarita by An Appealing Plan
• Coconut Mojito by Flour On My Face
• Pineapple Upside Down Cake Cocktail by Hezzi-D’s Books and Cooks
• Strawberry Lava Flow by Nosh My Way

Main Event

• Bali Spicy Grilled Fish – Ikan Bakar Jimbaran by Food Lust People Love
• Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
• Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
• Grilled Swordfish with Pineapple Salsa by Cooking Chat
• Mango Barbecued Pork Chops by A Kitchen Hoor’s Adventures
• Mango Lime Fajitas by Curious Cuisiniere
• Pineapple Pork by Basic N Delicious
• Shrimp Salad with Avocado Ranch Dressing by Cindy’s Recipes and Writings
• Slow Cooker Kalua Pork Tacos by Bobbi’s Kozy Kitche

Delectable Delights

• Seven Layer Bars by That Skinny Chick Can Bake
• Tropical Sunshine Cake by Lifestyle Food Artistry
• Double Ginger Cookies by Pies and Plots
• Majarete Ice Cream by Sew You Think You Can Cook
• Mini Mango Cheesecakes by The Freshman Cook
• Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
• Pumpkin-Coconut Biscotti by What Smells So Good?
• Tropical Fruit Salad by The Redhead Baker
• Tropical Layered Poke Cake by Daily Dish Recipes
• Ube Panna Cotta by The Joyful Foodie
• Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers

Wine Pairings

• The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog

Tropical Layered Poke Cake

Yield: 1 layer cake

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Print

Ingredients

• 2 18 ounce boxes of coconut cake mix PLUS ingredients called for on box, eggs, oil, water in most cases - you can substitute white cake mix and add a few drops of coconut extract if you can't find coconut cake mix.
• 1 3.4 ounce box of pineapple jello
• 1 3.4 ounce box of mango jello, substitute another flavor if you can't find it
• 2 8 ounce containers whipped topping, thawed (or make your own homemade)
• 1/2 cup shredded coconut
• Shredded Coconut, Kiwi, Maraschino cherries and pineapple rings, for garnish

Instructions

1. Bake cakes as directed on box. We made ours in round but you could do a square layer cake or whatever you'd like.
2. Allow cakes to cool for 15 minutes before poking holes at 1 inch intervals across the top with a straw.
3. Prepare the pineapple jello as directed on the box, immediately pouring it all over the top of one of the cakes.
4. Prepare the mango (or other flavor) jello as directed on box, immediately pouring it over the top of the other cake.
5. Allow both cakes to set in refrigerator for 3 hours.
6. When set and ready to decorate, remove from refrigerator and then remove each from pans.
7. In a small bowl, mix 1 cup of whipped topping with 1/2 cup shredded coconut.
8. Place one cake on a cake plate. Spread the whipped topping and coconut mixture across the top, and place the other cake on top.
9. Spread the rest of the whipped topping around the outside of the cake or you can use frosting if you'd like.
10. Slice and serve.
11. Refrigerate covered leftovers for up to a week.

Share this Recipe!