Hawaiian Poke Cake Pineapple Coconut (Printable)
Moist yellow cake soaked with sweetened condensed milk and coconut milk, topped with whipped cream and toasted coconut.
# 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 Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with cooking spray or butter.
02 - Combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water in a large bowl. Beat with electric mixer on medium speed for 2 minutes until batter is smooth and well combined.
03 - Pour batter into prepared baking pan. Bake for 28-32 minutes until a toothpick inserted in center comes out clean. Cool cake in pan for 10 minutes.
04 - Using the handle of a wooden spoon, poke holes all over the warm cake, spacing about 1 inch apart. Press holes about three-quarters of the way through the cake.
05 - Whisk sweetened condensed milk and coconut milk together in a medium bowl until thoroughly combined and smooth.
06 - Slowly pour milk mixture evenly over the warm cake, ensuring liquid fills the poke holes. Allow cake to absorb mixture for 5 minutes.
07 - Whisk instant vanilla pudding mix, cold milk, and pineapple juice in a separate bowl for 2 minutes until pudding begins to thicken. Spread evenly over cake.
08 - Cover baking pan with plastic wrap or foil. Refrigerate for at least 1 hour or until completely chilled and set.
09 - Spread thawed whipped topping evenly over the chilled cake using an offset spatula.
10 - Sprinkle toasted coconut generously over the top. Garnish with fresh pineapple chunks and maraschino cherries if desired. Slice into 12 squares and serve cold.
# Expert Advice:
01 -
- The magic happens when those creamy fillings seep into every single hole, creating pockets of pure bliss
- Its make ahead friendly, meaning you can actually enjoy your own party instead of being stuck in the kitchen
02 -
- The cake must still be slightly warm when you poke the holes, otherwise the liquids wont absorb properly and you will end up with a soupy mess
- Letting it chill for the full hour is nonnegotiable because the flavors need time to marry and the texture transforms completely
03 -
- Room temperature eggs blend better and create a more tender crumb, so take them out of the fridge about 30 minutes before you start
- If you want to level up, substitute half the water in the cake batter with coconut milk for even more tropical flavor throughout