Hawaiian Poke Cake Pineapple Coconut (Print)
Moist yellow cake soaked in pineapple-coconut mixture, topped with whipped cream and toasted coconut flakes for a tropical dessert experience.
# What You’ll Need:
→ Cake Base
01 - 1 box (15.25 oz) yellow cake mix
02 - 3 large eggs
03 - 1 cup crushed pineapple with juice
04 - 1/2 cup vegetable oil
05 - 1/2 cup water
→ Poke & Filling
06 - 1 can (14 oz) sweetened condensed milk
07 - 1 can (13.5 oz) coconut milk
08 - 1 package (3.4 oz) instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice
→ Topping & Garnish
11 - 1 container (8 oz) whipped topping, thawed
12 - 1 cup sweetened shredded coconut, toasted
13 - Fresh pineapple chunks for garnish
14 - Maraschino cherries for garnish
# How To Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - In a large mixing bowl, combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water. Beat with electric mixer on medium speed until smooth, about 2 minutes.
03 - Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
04 - Let cake cool in pan for 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing about 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk until well combined. Slowly pour mixture evenly over warm cake, allowing it to soak into the holes.
06 - In a separate bowl, whisk together instant vanilla pudding mix, cold milk, and pineapple juice until thickened, about 2 minutes. Spread pudding evenly over the cake.
07 - Cover pan with plastic wrap and refrigerate for at least 1 hour, or until completely chilled and set.
08 - Spread thawed whipped topping evenly over the chilled cake using an offset spatula.
09 - Sprinkle toasted coconut over the top. Garnish with fresh pineapple chunks and maraschino cherries if desired. Slice into squares and serve cold.
# Expert Tips:
01 -
- The poke technique creates these incredible creamy rivers throughout the cake that make each bite feel like a surprise
- It comes together faster than most fancy desserts but tastes like you spent all day thinking about it
02 -
- Poking holes while the cake is still warm helps the liquids absorb better but wait the full 10 minutes or your cake might collapse
- Pour the milk mixture slowly, especially at first, letting each area soak before moving to the next section
03 -
- Save some pineapple juice when you open the can, even if you don't need it for the pudding, because that liquid is pure flavor gold
- If your whipped topping is still frozen in spots, put it in the fridge for an hour instead of microwaving, which creates weird texture problems