PINEAPPLE COCONUT POKE CAKE

YOU’LL NEED:

1 Box butter or yellow cake mix
2 3.4 Oz. packages coconut cream instant pudding mix
1 8 Oz. can crushed pineapple – drained, saving juice
4 C. milk
1 C. sweetened coconut flakes
1 16 Oz. container whipped topping or 3 cups fresh whipped cream
1 C. toasted coconut flakes

HOW TO MAKE:

1-Heat oven to 350 degrees.
2-Prepare cake mix per instruction substituting pineapple juice from crushed pineapple. ***if there is not enough juice, add water to make 1 cup.
3-Bake according to directions.
4-Remove cake from oven and using end of cooking spoon, poke holes in cake.
5-With a hand or stand mixer, beat together milk and pudding mix until slightly thickened.
6-Mix in drained pineapple and cup of coconut.
7-Pour mixture over warm cake, making sure pudding mixture goes into poked holes.
8-Cover with plastic wrap and place in refrigerator until set or minimum of 1 hour. Spread on whipped topping.
9-Sprinkle on toasted coconut. Serve immediately. Store remaining cake in fridge

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