2. Poke the Cake
This is the fun part!
Use the end of a wooden spoon to poke holes all over the cake, creating a grid pattern. You want the holes deep enough for the pudding to seep in, but don’t destroy the whole structure.
3. Prepare the Pudding Mixture
In a bowl, whisk together:
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The coconut cream pudding
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The vanilla pudding
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4 cups cold milk
Whisk until just starting to thicken (about 2 minutes), then stir in the crushed pineapple.
Pour this mixture slowly and evenly over the still-warm cake, letting it settle into the holes.
Optional Bonus: Watch as it sinks into every crevice—it’s oddly satisfying!
Cover tightly with plastic wrap and refrigerate for at least 1 hour. Don’t skip this step—it allows the pudding to set and soak in properly.
4. Toast the Coconut
You could just sprinkle the coconut on top as-is, but toasting it is a game-changer. It adds depth, crunch, and that signature tropical aroma.
How to toast coconut:
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Spread shredded coconut in a thin layer on a baking sheet.
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Bake at 350°F (175°C) for about 3–5 minutes, stirring often.
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Watch it like a hawk—it burns fast!