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!
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.
And if you love tropical things, I also have this super yummy Tropical Summer Cake and this delicious Tropical Cobbler Dessert.
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.
One of my teenagers, unaware of our 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.
Recipe for Tropical Layered Poke Cake
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!
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- 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
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: – you can substitute white cake mix and add a few drops of coconut extract if you can't find coconut cake mix.
Calories: 337kcal | Carbohydrates: 66g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 0.5mg | Sodium: 472mg | Potassium: 71mg | Fiber: 1g | Sugar: 45g | Vitamin A: 17IU | Vitamin C: 0.03mg | Calcium: 129mg | Iron: 1mg
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