Tropical flavors come together in this fluffy, moist Tropical Layered Poke Cake, an ideal dessert for summer gatherings. Whether you’re hosting a backyard BBQ or a pool party, this cake brings bright, sunny flavors to the table.
Some days I dream of escaping to a tropical island—clear blue water, palm trees swaying in a warm breeze. The day I baked this cake felt like one of those days, when a little baking therapy was exactly what I needed.
It wasn’t a terrible day, just busy and stressful like most of them. When that happens, I head to the kitchen. Baking calms me, and on this day it turned that feeling into something sweet and comforting.
I baked, assembled, and decorated, and soon the kitchen smelled like coconut and pineapple. The result was simple to make and felt like a small, delicious escape. For a few hours, everything felt right.
This cake is loaded with tropical flavors—coconut, mango, pineapple, and a touch of kiwi. The cake vanished quickly, but the memory of everyone’s reactions stayed with me. One of my teens even said it made her feel like she was on vacation in a warm place—unprompted. I took that as a sign I nailed the flavor.
If you enjoy tropical-inspired desserts, this recipe is an easy, crowd-pleasing option that transports you to sunnier scenery with each bite.
Try other tropical recipes for more inspiration:
- Larp (Laos chicken salad)
- Thai Sweet Chili Sauce
- Pineapple Upside Down Cake Cocktail
- Bali Spicy Grilled Fish – Ikan Bakar Jimbaran
- Crockpot Hawaiian Pulled Pork
- Shrimp Salad with Avocado Ranch Dressing
Recipe for Tropical Layered Poke Cake
Tropical Layered Poke Cake
Nicole Cook
Bright tropical flavors combine in a fluffy, moist poke cake—perfect for summer parties. Coconut, pineapple and mango jello layered between cake make this dessert fun and flavorful.
Ingredients
- 18 ounce coconut cake mix (plus eggs, oil and water called for on the box)
- 3.4 ounces pineapple jello
- 3.4 ounces mango jello (or substitute another flavor)
- 8 ounces whipped topping, thawed
- 1/2 cup shredded coconut
- Garnish: shredded coconut, kiwi, Maraschino cherries and pineapple rings
Instructions
- Bake the cakes according to the directions on the box. I used round pans, but a square layer cake works fine too.
- Let the cakes cool for about 15 minutes. Using a straw, poke holes across the top at 1-inch intervals.
- Prepare the pineapple jello according to package directions and immediately pour it over the top of one cake, letting it soak into the holes.
- Prepare the mango (or alternate) jello as directed and pour it over the top of the second cake.
- Refrigerate both cakes and allow them to set for about 3 hours.
- When set, remove cakes from the refrigerator and take them out of the pans.
- In a small bowl, combine 1 cup of whipped topping with 1/2 cup shredded coconut.
- Place one cake layer on a serving plate. Spread the whipped topping and coconut mixture over the top, then place the second cake on top.
- Spread the remaining whipped topping around the outside of the cake. You can use frosting if you prefer.
- Slice and serve chilled.
- Store leftovers covered in the refrigerator for up to one week.
Notes
If you can’t find coconut cake mix, use a white cake mix and add a few drops of coconut extract for extra flavor.
Nutrition Facts
Carbohydrates: 66 g |
Protein: 4 g |
Fat: 6 g |
Sugar: 45 g