MANGO-COCONUT POKE CAKE

Mango-Coconut Poke Cake image

Satisfy your sweet tooth with our Mango Coconut Poke Cake. Our Mango Coconut Poke Cake is the perfect dessert to serve during the summertime.

Provided by My Food and Family

Categories Home

Time 4h14m

Yield 16 servings

Number Of Ingredients 8

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Ingredients

1 pkg. (2-layer size) white cake mix
1-1/2 cups mango juice, divided
1 pkg. (3 oz.) JELL-O Mango Flavor Gelatin
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1 cup cold milk
2 cups thawed COOL WHIP Whipped Topping
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 large mango

Steps:

Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup mango juice to boil. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in remaining mango juice; carefully pour over cake. Refrigerate 3 hours.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
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.
Cut mango into thin slices, then arrange on top of cake just before serving.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 29 g, Protein 4 g