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Strawberry-Colada Jello Poke Cake Recipe

This Strawberry Pineapple Coconut Jello Poke Cake Recipe is simple and surprising! Strawberry Poke Cake is a southern favorite. Plus, Jello Cake is easy to make and fun to eat.

Prep Time
25 mins
Cook Time
25 mins
Chill Time
1 hr
Total Time
1 hr 55 mins
Servings: 15
Calories: 464 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Poke Cake:
  • 16.25 ounce white cake mix
  • 1 cup thick coconut milk (or milk)
  • 3 large eggs
  • 1/2 cup coconut oil, melted
For the Strawberry-Colada Jello Cake Filling:
  • 1 1/2 ounces instant strawberry Jello mix (from a 3 oz box)
  • 1 1/2 ounces instant pineapple Jello mix (from a 3 oz box)
  • 1 cup boiling water
  • 1 cup thick coconut milk
For the Cream Cheese Topping:
  • 2 1/2 cups heavy cream (cold)
  • 5 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup Toasted Coconut (sweetened or unsweetened)
  • 1 pint fresh strawberries, halved

Instructions

    Cup of Yum
  1. For the Poke Cake: Preheat the oven to 350 degrees F. Grease a 9X13 inch baking dish and set aside.
  2. In a large mixing bowl, whisk the white cake mix, coconut milk, eggs, and coconut oil together until smooth. Pour in the baking dish and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Cool.
  3. For the Jello Cake Filling: Once the cake is mostly cooled, set out a large measuring pitcher. Pour half a box of strawberry jello and half a box of pineapple jello into the pitcher. (You can save the rest to make a full batch of strawberry-pineapple jello later.)
  4. Pour the boiling water into the jello mix and stir vigorously to dissolve. Then stir in the coconut milk.
  5. Use a fork to poke holes, 1/2 - 1 inch apart, over the entire surface of the cake. Make the holes deep so the jello goes all the way through the cake.
  6. Slowly pour the jello cake filling over the entire surface of the cake. It's ok if it runs down the insides of the pan, because it will absorb through the bottom. Cover the refrigerate for 45-60 minutes so the jello will set.
  7. For the Cream Cheese Topping: Meanwhile, pull out a stand mixer. Place the softened cream cheese in the bowl and beat on high to fluff the cream cheese. Then add the powdered sugar, vanilla, and salt. Beat again to incorporate. Scrape the bowl with a rubber spatula.
  8. Turn the mixer on low and slowly add the heavy cream, a little at a time, so the cream cheese blends in smoothly. Once the mixture looks smooth, turn the mixer on high to beat into firm whipped cream.
  9. Assembly: Once the cake is cold, spread the cream cheese topping over the surface of the cake. Sprinkle with toasted coconut. Arrange 15 strawberry halves over the top of the cake, one for each piece. Loosley cover and chill until ready to serve.
  10. Serving: ALL cakes taste best at room temperature (or close-to room temperature) even those that need to be chilled. Take the cake out of the refrigerator 20-30 minutes before serving. Then cut and serve.

Notes

  • Toasted Coconut: You can either buy toasted coconut, or toast shredded coconut yourself. Place it in a small skillet over medium heat. Toss and watch it carefully for 3-5 minutes, until mostly golden-brown.

Nutrition Information

Serving 1pc Calories 464kcal (23%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 33g (51%) Saturated Fat 24g (120%) Cholesterol 102mg (34%) Sodium 345mg (14%) Potassium 218mg (6%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 700IU (14%) Vitamin C 19mg (21%) Calcium 124mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 464

% Daily Value*

Serving 1pc
Calories 464kcal 23%
Carbohydrates 41g 14%
Protein 6g 12%
Fat 33g 51%
Saturated Fat 24g 120%
Cholesterol 102mg 34%
Sodium 345mg 14%
Potassium 218mg 5%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 700IU 14%
Vitamin C 19mg 21%
Calcium 124mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.