Hawaiian Poke Cake Pineapple Coconut

My neighbor brought this to our block party last summer, and I practically chased her around the yard until she finally wrote the recipe on a napkin for me. The way those tropical flavors melt into every tender bite just screams vacation in a pan.

I made this for my daughters birthday instead of a traditional layer cake, and her friends literally went silent when they took their first bites. Watching seventeen year olds put down their phones to savor dessert felt like winning the lottery.

Ingredients

• Yellow cake mix: The foundation that holds everything together, and dont let anyone shame you for using a box because this cake proves convenience can be extraordinary
• Crushed pineapple with juice: This is the secret weapon that keeps the cake incredibly moist while adding natural sweetness you cant get from sugar alone
• Sweetened condensed milk and coconut milk: This divine combination creates the most luxurious soaking liquid that transforms ordinary cake into something legendary
• Instant vanilla pudding mix: Adds a creamy layer that sets up beautifully and provides that classic bakery style texture we all crave
• Whipped topping: Light and airy, this clouds the rich flavors underneath and balances all that tropical sweetness perfectly
• Toasted coconut flakes: The crunch factor is essential here, creating texture contrast that keeps every bite interesting

Instructions

Bake your foundation:

Preheat that oven to 350F, grease your 9x13 pan like your life depends on it, then whisk together the cake mix, eggs, crushed pineapple with all its precious juice, oil, and water until smooth. Pour into your prepared pan and bake for 28 to 32 minutes until a toothpick comes out clean.

Create the magic holes:

Let the cake rest for exactly 10 minutes, then grab a wooden spoon handle and poke holes all over that beauty, spacing them about an inch apart. Do not skip this step because those holes are basically tiny flavor tunnels waiting to be filled.

Pour the first wave of paradise:

Whisk together the sweetened condensed milk and coconut milk until theyre best friends, then slowly drizzle this mixture over your warm cake. Watch it disappear into those holes like magic.

Add the pudding layer:

Whisk the pudding mix with cold milk and that reserved pineapple juice until it starts to thicken, which should take about 2 minutes. Spread this luscious mixture evenly over the cake.

Let it chill and get gorgeous:

Cover the pan and refrigerate for at least an hour, though if you can resist, longer is even better. Once fully chilled, spread the whipped topping over everything like a fluffy white cloud.

Finish with flourish:

Sprinkle toasted coconut over the top like tropical snow, then add fresh pineapple chunks and maraschino cherries if you want to make it look like it came from a fancy bakery. Slice and serve cold.

Pin It

This has become my go to for summer potlucks because people literally chase me down for the recipe afterwards. Theres something about combining nostalgia with tropical flavors that makes everyone feel like a kid again.

Making It Ahead

This cake actually tastes better the next day, so feel free to make it up to 24 hours in advance. The flavors develop and the texture becomes even more pudding like as everything settles together overnight.

Perfecting The Toast

Toast your coconut in a dry skillet over medium heat, stirring constantly because coconut goes from perfectly golden to burnt in about three seconds. The aroma will fill your kitchen and basically announce that something amazing is happening.

Serving Suggestions

Cut this into reasonably sized squares because its rich, and serve it on pretty plates because something this gorgeous deserves a proper presentation. Keep it cold until the absolute last minute because it gets soft fast at room temperature.

• Pair with fresh pineapple wedges on the side
• A drizzle of caramel sauce takes it over the top
• Coffee is the perfect companion to cut through all that sweetness

Pin It

Every time I bring this somewhere, someone inevitably asks if I can make it for their next celebration, and honestly, that is the highest compliment a home cook can receive.

Common Questions

→ Can I make Hawaiian Poke Cake ahead of time?

Yes, this dessert actually tastes better when made ahead. The flavors meld together beautifully, and the filling has time to fully penetrate the cake. You can prepare it up to 24 hours in advance and store it covered in the refrigerator.

→ Why is it called poke cake?

The name comes from the technique of poking holes in the warm cake after baking. These holes allow the sweetened condensed milk and coconut milk mixture to seep into the cake, creating pockets of creamy filling throughout.

→ Can I use fresh pineapple instead of canned?

Canned crushed pineapple with juice works best because the natural juices add moisture to the cake batter. If using fresh pineapple, you'll need to crush it and add about 1/4 cup of extra liquid to compensate for the missing syrup.

→ How do I toast coconut flakes properly?

Place shredded coconut in a dry skillet over medium heat. Stir frequently and watch carefully, as coconut can burn quickly. Toast until golden brown, about 3-5 minutes. Alternatively, spread on a baking sheet and bake at 350°F for 5-7 minutes.

→ Can I substitute the whipped topping?

Homemade whipped cream makes an excellent substitute and often tastes fresher. Whip 2 cups of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Note that homemade version may not hold up as long in warm weather.

→ How should I store leftover cake?

Cover the baking pan tightly with plastic wrap or aluminum foil and refrigerate. The cake will keep for 3-4 days when properly stored. The texture remains excellent, making it perfect for enjoying over several days.