👩🍳 Step-by-Step Instructions
1️⃣ Bake the Cake
Preheat oven to 350°F (175°C).
Prepare yellow cake mix according to package instructions.
Pour batter into a 9×13-inch baking dish.
Bake 25–30 minutes, until a toothpick comes out clean.
Remove from oven — do not cool completely.
2️⃣ Poke & Soak
While cake is still hot, use the back of a wooden spoon or chopstick to poke holes all over the surface (about 20–30 holes).
In a bowl, whisk together pineapple juice and coconut milk (and rum/rum extract if using).
Slowly pour the mixture over the hot cake, letting it seep into the holes.
Let cake cool to room temperature, then refrigerate at least 4 hours (preferably overnight).
3️⃣ Make the Creamy Filling
In a medium bowl, whisk instant pudding mix and cold milk for 2 minutes.
Let sit 5 minutes until thickened.
Fold in half of the whipped topping until smooth and fluffy.
4️⃣ Top the Cake
Spread the pudding mixture evenly over the chilled cake.
Gently spread remaining whipped topping over the top.
5️⃣ Add the Finishing Touches
Sprinkle with toasted coconut, pineapple, and cherries.
Garnish with mint leaves if desired.
6️⃣ Chill & Serve
Refrigerate 1 hour before serving to set.
Slice and serve cold!
🍽️ Serving Pro Move: Serve in small cups for a parfait-style treat!
🌴 Variations & Pro Tips
🥥 Coconut Lover’s Dream: Use coconut cake mix and add shredded coconut to the batter
🍍 Fresh Fruit Version: Swap canned pineapple for fresh diced pineapple (juice + fruit)
