No Added Sugar Pineapple Coconut Poke Cake
No Added Sugar Pineapple Coconut Poke Cake, a delicious tropical inspired dessert recipe featuring a moist cake with a Coconut Cream layer.
Servings: 12
Ingredients
Cake Ingredients
- 1 Sugar Free Yellow Cake Mix
- 1 cup Unsweetened Pineapple Juice - water can be added.
- 3 Eggs - or amount indicated on cake mix
- ½ cup Vegetable Oil - or amount indicated on cake mix
- ½ cup Unsweetened Coconut Flakes
Coconut Cream Layer.
- 2 Sugar Free Instant Pudding Mix - 2 four half cup serving boxes, cheesecake or vanilla.
- 1 tsp Coconut Extract
- 4 cups Milk - see post for details.
- 1 cup Unsweetened Coconut Flakes
- 1 cup Crushed Pineapple With No Sugar Added
Whipped Cream Frosting
- 2 cups Heavy Whipping Cream - cold
- 4 tbsp Sugar Alternative - granular
- 1 cup Unsweetened Coconut Flakes - toasted
Instructions
- To make the cake, start by preheating your oven to 350 and prepping a 9x13 baking dish for nonstick.
- In a large mixing bowl, combine together the cake mix, pineapple juice, eggs, oil, and coconut flakes. Transfer the ingredients to your prepared baking dish and bake according to the directions on the cake mix box. Your cake will be done baking when a toothpick comes out clean.
- Carefully transfer the cake to a cooling rack to cool for 20 minutes.
- To poke the holes in the cake, use the round handle of a wooden mixing spoon. Poke the holes in the cake, making the holes about a half inch apart and two thirds of the way into the cake (not all the way through the cake).
- For the Coconut Cream Layer, in a mixing bowl beat together the milk, pudding mix, and extract on medium-high for two minutes or until the mixture begins to thicken. Then use a rubber spatula or similar item to fold in the crushed and drained pineapple with the coconut flakes.
- Pour the mixed coconut cream layer ingredients over the top of the cake, making sure it gets into the holes. You can use your rubber spatula to evenly spread the mixture over the cake. Then cover the cake with plastic wrap or a similar item and refrigerate for at least an hour before adding the frosting layer.
- To make the whipped cream topping layer, in a cold mixing bowl, beat together the refrigerated heavy whipping cream and sugar alternative on medium-high until thick and spreadable (about two minutes).
- Spread the topping layer over the cake and sprinkle the toasted coconut flakes over it.
- Allow the ingredients to set before slicing and serving. Refrigerating the cake can speed this step up.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This is especially true with the cake mix and pudding mix that you have selected to use in this recipe. See thesugarfreediva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This is especially true with the cake mix and pudding mix that you have selected to use in this recipe. See thesugarfreediva.com for details on this recipe.
posted:
June 18, 2024*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 315kcal | Carbohydrates: 11g | Protein: 6g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 76mg | Potassium: 275mg | Fiber: 3g | Sugar: 8g | Vitamin A: 731IU | Vitamin C: 7mg | Calcium: 133mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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