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Pineapple Coconut Delight Poke Cake

This recipe was created from 3 cake recipes that I enjoy and decided to add into 1 recipe. It instantly became a hit! The coco Lopez makes it so moist plus you get coconut, mac nuts and pineapple. You know that is a winner right there. I know that you will enjoy this recipe and probably make it for your future gatherings.


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Prep Time: 10 minutes | Cook Time: 25 minutes | Ready In: 1 hour
Ingredients: Print   Add to cart
US Metric
  • 1 box yellow cake as well as ingredients suggested
  • I small can crushed pineapple
  • 1 tub cool whip
  • 1 box cream cheese
  • 1 box vanilla pudding as well as ingredients suggested
  • 1/4 cup Shredded coconut
  • 1 can coco Lopez syrup

Cooking Process:

Yellow cake mix

Cook yellow cake mix per package instructions.  As soon as cake comes out the oven poke lots of holes in cake with kabob stick.  Pour 1 whole can of coco lopez syrup over entire cake.  Cool completely.

Topping

Defrost 1 box cream cheese to room temperature.  Prepare 1 box vanilla pudding according to directions.  Toast shredded coconut in a baking pan for 5-10 minutes at 325 until browned. Mix cream cheese to pudding mixture, blend in 1 small can crushed pineapple, then fold in 1 tub of cool whip.  Set aside in refrigerator while cake cools.  Once cake is cooled, spread mixture over cake, sprinkle with toasted coconut and crushed macadamia nuts.  Refrigerate until ready to serve.

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