Oh, you’re in for a treat with this one! This Hawaiian Pineapple Coconut Poke Cake is like a tropical vacation on a plate. With every bite, you’ll feel the warm embrace of pineapple and coconut, balanced with the comforting sweetness of a cake that’s just the right amount of moist. Trust me, this is the kind of dessert that makes you smile with every forkful. Whether you’re planning a family dinner, a get-together, or just want something to indulge in on your own, this poke cake will absolutely be the star of the show.
Why You’ll Love Hawaiian Pineapple Coconut Poke Cake
This recipe isn’t just about the ingredients it’s about creating memories. It’s one of those dishes that makes everyone around the table feel happy and content, all while offering a delightful balance of flavors. Here’s why this Hawaiian Pineapple Coconut Poke Cake will quickly become a favorite:
Versatile:
This cake is perfect for any occasion. It works whether you’re hosting a summer BBQ or just craving a sweet treat at home. It can be the showstopper at a party or just the dessert you turn to when you want something comforting and familiar.
Budget-Friendly:
You don’t need fancy ingredients to create a show-stopping dessert. All of the ingredients are easy to find and budget-friendly, making this cake a smart choice for both special occasions and everyday indulgence.
Quick and Easy:
Not into complicated recipes? No worries! This cake is as easy as it gets. It comes together with minimal effort and in no time at all, leaving you with more moments to savor the good things in life.
Customizable:
You can play around with this cake! Add extra coconut, switch up the pineapple for other tropical fruits, or adjust the sweetness. It’s all about making this cake your own, and that’s what makes it so fun.
Crowd-Pleasing:
A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Hawaiian Pineapple Coconut Poke Cake
Here’s the magic of this cake it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
- Pineapple: The juicy, tangy star of the cake. It adds that signature tropical sweetness that complements the cake so beautifully.
- Coconut: Fluffy and fragrant, coconut brings that irresistible tropical flavor that’ll transport you straight to a sunny beach.
- Cake Mix: The base of the cake. This is where the magic happens, so make sure you get a good, moist cake mix for the best results.
- Sweetened Condensed Milk: This gives the cake that melt-in-your-mouth richness. It’s a secret ingredient that helps keep the cake incredibly moist.
- Whipped Topping: A fluffy, creamy layer that finishes off the cake with a cool, dreamy texture. It’s the cherry on top!
- Coconut Flakes: Toasted coconut flakes bring a delightful crunch and a richer coconut flavor. Don’t skip this part, it’s a game-changer.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this tropical masterpiece:
Preheat Your Equipment:
Start by preheating your oven to 350°F (175°C). This ensures an even bake and gives your cake that perfect texture.
Combine Ingredients:
In a large bowl, combine the cake mix, eggs, and water. Mix until smooth and just combined. No need to overmix—this cake should stay light and fluffy.
Prepare Your Baking Dish:
Grease a 9×13-inch baking dish so that the cake slides right out without any fuss. This simple step makes cleanup a breeze!
Bake the Cake:
Pour the batter into your prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean. Don’t rush this part; let the cake bake until it’s golden and springy to the touch.
Poke the Cake:
Once your cake has cooled slightly, use the end of a wooden spoon or a fork to poke holes all over the surface of the cake. This is where the magic happens those holes let the pineapple and condensed milk soak into the cake, making it extra moist and flavorful.
Add the Pineapple and Condensed Milk:
Pour the pineapple (with juices) and sweetened condensed milk evenly over the cake, filling in those holes. Let it sit for a few minutes, allowing the flavors to soak in.
Top with Whipped Topping:
Spread the whipped topping generously over the cake, covering it entirely. It’s going to be fluffy and smooth, giving the cake that perfect finishing touch.
Toasted Coconut:
Top with toasted coconut flakes for a beautiful crunch and added coconut flavor. It’s the finishing detail that makes this cake truly special.
Serve and Enjoy:
Let the cake chill in the fridge for a couple of hours to set. Once it’s ready, slice it up and get ready for an unforgettable taste of the tropics.
Nutrition Facts:
Servings: 12
Calories per serving: 350
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 2 hours 40 minutes
How to Serve Hawaiian Pineapple Coconut Poke Cake
This poke cake pairs wonderfully with a cold glass of lemonade or a light, tropical fruit salad. It’s the perfect end to any meal, but especially delicious during the warm summer months when you need something cool and refreshing to indulge in.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- For an extra burst of pineapple flavor, feel free to add crushed pineapple on top of the whipped topping before the coconut flakes.
- Let the cake chill for a few hours to let the flavors meld. It tastes even better the next day!
- You can make this cake a day ahead for parties—just cover and refrigerate it overnight.
FAQ’s
How long can I store this cake?
You can store it in the fridge for up to 3 days. Just make sure it’s covered properly.
Can I make this cake with a homemade cake mix?
Yes! If you prefer a homemade cake, feel free to use your favorite recipe instead of a store-bought mix.
Can I use fresh pineapple?
Absolutely! Fresh pineapple works just as well as canned for this recipe.
Can I skip the coconut?
Of course! If you’re not a fan of coconut, you can either leave it out or substitute it with another topping, like chopped nuts.
Can I make this cake gluten-free?
Yes, just use a gluten-free cake mix, and you’ll be good to go.
Can I freeze this cake?
Yes, you can freeze the cake for up to 2 months. Just make sure it’s wrapped tightly and properly stored.
Can I use light condensed milk?
You can, but the texture and flavor might be slightly different. Full-fat condensed milk gives the cake its signature richness.
How do I make the coconut topping crispier?
Toast the coconut flakes in a pan for a few minutes on low heat until golden brown for an extra crispy finish.
What other fruits can I add to this cake?
You can add mango, strawberries, or even banana slices to give it your personal twist.
Can I make this cake dairy-free?
Yes, you can swap the whipped topping for a dairy-free version and use a non-dairy cake mix.
Conclusion
This Hawaiian Pineapple Coconut Poke Cake is more than just a dessert; it’s an experience. Every bite is bursting with tropical flavors that transport you to an island paradise, and it’s guaranteed to impress anyone lucky enough to share in the joy of this treat. So, what are you waiting for? Gather your ingredients and dive into this sweet, tropical delight. You won’t regret it!
Print
Hawaiian Pineapple Coconut Poke Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for the cake)
- Total Time: 45 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This tropical Hawaiian Pineapple Coconut Poke Cake is the perfect blend of sweet pineapple, coconut, and a moist cake soaked in a creamy pudding mixture. It’s a must-try for your next gathering!
Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 can (20 oz) crushed pineapple, drained
- 1 box (3.4 oz) vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup sweetened shredded coconut
- 1 cup whipped topping (like Cool Whip)
Instructions
- Prepare the cake mix according to the package directions and bake in a 9×13-inch baking dish.
- Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes.
- Using the handle of a wooden spoon or a similar tool, poke holes all over the cooled cake.
- In a medium bowl, whisk together the vanilla pudding mix and cold milk until it thickens.
- Spread the pudding mixture evenly over the cake, making sure it fills the holes.
- Top with drained pineapple, pressing it gently into the pudding layer.
- Sprinkle shredded coconut over the top of the cake.
- Finally, spread whipped topping evenly over the cake.
- Refrigerate for at least 2 hours, or overnight for the best flavor.
Notes
- For extra flavor, you can add a few maraschino cherries on top for garnish.
- This cake can be made in advance and stored in the refrigerator for up to 3 days.
- If you prefer a more intense coconut flavor, use coconut-flavored pudding mix instead of vanilla.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 30g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg