Mango Coconut Poke Cake
Prep Time
Total Time
Recipe Type: Dessert
Serves: 12
  • 1 loaf (16 oz.)Sara Lee frozen pound cake, thawed
  • ¾ cup boiling water
  • 1 pkg. (3 oz.) JELL-O Mango Flavor Gelatin
  • ¼ cup cold water
  • 3 oz. cream cheese, softened
  • 1 tablespoon sugar
  • ¾ cup fresh mango, chopped (about 1 mango)
  • 2 cups thawed whipped topping, divided
  • ⅔ cup coconut, toasted
  1. Remove foil lid from cake package. (Do not remove cake from pan.) Pierce cake with skewer at ½-inch intervals, poking skewer through cake to bottom of pan.
  2. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 1 hour. Meanwhile, toast coconut and cool to room temperature. (See instructions below.)
  3. Beat cream cheese and sugar until well combined. Stir in fresh mango and ½ cup whipped topping. Refrigerate until ready to use.
  4. Invert cake onto platter. Cut cake horizontally in half. Spread bottom half of cake with cream cheese mixture. Frost top and sides of cake with remaining COOL WHIP. Garnish with toasted coconut.
  5. Dessert can be prepared ahead of time. Refrigerate up to 12 hours before serving.
How to toast coconut: Bake coconut in a single layer on a cookie sheet at 350 degrees. Bake, then stir, every 2-3 minutes until lightly browned. If you start to see any color at all you know you are close and check it every 30 seconds after that.
Recipe by Finding Zest at