Tropical Layered Poke Cake

Tropical flavors combine in this fluffy, moist Tropical Layered Poke Cake that is perfect for any summer event. Whether you’re hosting a BBQ or a pool party this is the perfect dessert!

Course Dessert

Cuisine American

Keyword easy cake recipes

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 337kcal

Author Nicole Cook

Ingredients

18 ounce coconut cake mix PLUS ingredients called for on box - eggs, oil, water
3.4 ounces pineapple jello
3.4 ounces mango jello substitute another flavor if you can't find it
8 ounces whipped topping thawed
½ cups shredded coconut
garnish shredded coconut, Kiwi, Maraschino cherries and pineapple rings, for garnish

Instructions

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

Notes

Notes: - you can substitute white cake mix and add a few drops of coconut extract if you can't find coconut cake mix.

Nutrition