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Mango-Coconut Poke Cake
Mango-Coconut Poke Cake

Mango-Coconut Poke Cake

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Cook Minutes 4 Hr 14 Min
Prep : 25 Min Cook: 3 Hr 49 Min
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) white cake mix
1-1/2 cups mango nectar, divided
1 pkg. (85 g) Jell-O Orange Jelly Powder
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1 cup cold milk
2 cups thawed Cool Whip Whipped Topping
3/4 cup sweetened flaked coconut, toasted
1 large mango
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Step 1
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
Step 2
Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup nectar to boil. Add to dry jelly powder in small bowl; stir 2 min. until completely dissolved. Stir in remaining nectar; slowly pour over cake. Refrigerate 3 hours.
Step 3
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip.
Step 4
Unmold cake onto cutting board; cut crosswise in half with serrated knife. Place 1 cake piece, top side down, on plate; spread with thin layer of Cool Whip mixture. Cover with remaining cake piece, top side up. Frost top and sides of cake with remaining Cool Whip mixture. Gently press coconut into sides of cake.
Step 5
Cut mango into thin slices, then arrange on top of cake just before serving.
Kraft Kitchen Tips!
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How to Toast the Coconut
Toasting coconut is easy. Just spread the coconut evenly onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until lightly browned, stirring frequently. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute. Watch carefully as coconut can easily burn!
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How to Safely Store COOL WHIP Desserts
Whether made ahead or leftover, desserts prepared or garnished with Cool Whip Whipped Topping should be covered and stored in the refrigerator.
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How to Easily Remove the Cake from Pan
Dip bottom of filled cake pan in warm water 10 sec., then unmold cake onto cutting board.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
320
Calories From Fat
0
% Daily Value
Fat 15 g
Saturated fat 4.5 g
23 %
Cholesterol 35 mg
Sodium 320 mg
13 %
Carbohydrate 44 g
Fibre 1 g
Sugars 34 g
Protein 4 g
Vitamin A
8 %
Vitamin C
20 %
Calcium
8 %
Iron
4 %
Servings
16 servings, 1 piece (108 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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