Poke cake hawaiana all’ananas e cocco

Ingredienti

• 1/2 cup macadamia nuts (toasted and chopped)
• 1 15.25 oz box yellow cake mix, French vanilla cake mix or butter cake mix (plus water, vegetable oil and large eggs to prepare)
• 2 3.4 oz boxes coconut cream instant pudding mix
• 1 20 oz can crushed pineapple, drain ((reserve the pineapple juice for the cake batter.))
• 4 cup half and half
• 16 oz frozen whipped topping, thawed (i.e. Cool Whip)
• 1 cup sweetened flaked coconut

Preparazione

1. 1

   Toast the Nuts: Preheat the oven to 350°F. Spread the macadamia nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes or just until lightly golden and fragrant. Cool completely before using.

2. 2

   Cake: Prepare the cake mix according to the directions on the box in a 13x9 inch baking pan. Use the amounts of water, oil and eggs on the package. Bake according to directions until a toothpick inserted into the center comes back clean. (Tip: Reserve the pineapple juice and add water to equal the amount of water called for on the cake mix box.)

3. 3

   Remove the cake from the oven and immediately poke holes all over the entire cake using the handle of a wooden spoon. Be generous, the holes need to be fairly large.

4. 4

   Make the Filling: Use an electric hand mixer to whip together both packages of pudding mix with 4 cups of cold half and half. Whip until the pudding begins to thicken, but is still pourable.

5. 5

   Remove 1 cup of the pudding mixture and mix together with the crushed pineapple in a small bowl. Pour this over the cake first, spreading with a spatula or the back of a spoon, into the holes while the cake is still hot.

6. 6

   Immediately spread the remaining pudding mixture evenly on the top of the cake. Place into the refrigerator to cool completely.

7. 7

   Once cooled, frost the top with whipped topping. Sprinkle with macadamia nuts and coconut flakes to garnish.

8. 8

   Cover with plastic wrap and chill for thoroughly then slice and serve.