Hawaiian Poke Cake (Printable version)

A moist tropical cake infused with pineapple and coconut, topped with whipped cream and toasted coconut flakes.

# What you'll need:

→ Cake Base

01 - 15.25 oz box 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 - 14 oz can sweetened condensed milk
07 - 13.5 oz can coconut milk
08 - 3.4 oz package instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice

→ Topping & Garnish

11 - 8 oz container whipped topping, thawed
12 - 1 cup sweetened shredded coconut, toasted
13 - Fresh pineapple chunks for garnish
14 - Maraschino cherries for garnish

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly 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 golden brown and a toothpick inserted in center comes out clean. Remove from oven and let cool for 10 minutes.
04 - Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake, spacing about 1 inch apart. Press holes about three-quarters of the way through the cake.
05 - Whisk together sweetened condensed milk and coconut milk in a medium bowl until completely smooth and combined.
06 - Slowly pour the milk mixture evenly over the warm cake, concentrating on getting it into the poke holes. Let stand for 15 minutes to allow absorption.
07 - Whisk instant vanilla pudding mix, cold milk, and pineapple juice in a separate bowl for about 2 minutes until mixture begins to thicken. Spread evenly over the cake.
08 - Cover pan with plastic wrap or foil. Refrigerate for at least 1 hour until completely cold and set, preferably 2-3 hours for best results.
09 - Spread thawed whipped topping evenly over the chilled cake surface using an offset spatula or butter knife.
10 - Sprinkle toasted coconut generously over the top. Decorate with fresh pineapple chunks and maraschino cherries if desired. Slice into 12 squares and serve cold.

# Expert Advice:

01 -
  • The magic happens in the refrigerator overnight, when all those milks work their way into the cake and create the most incredibly tender texture you've ever experienced.
  • You get to look like a baking genius while actually spending about fifteen minutes of active kitchen time.
  • The combination of pineapple, coconut, and sweet creamy filling hits every tropical craving without requiring a plane ticket.
02 -
  • The timing on poking holes is crucial. Too soon and the filling runs right through to the bottom of the pan. Too late and the cake won't absorb properly. Ten minutes out of the oven is the sweet spot.
  • Refrigerating for the full hour before adding whipped topping isn't optional. The cake needs to set completely or your topping will slide right off.
  • This cake actually improves overnight. The flavors meld and the texture becomes even more incredible, making it the ultimate make-ahead dessert.
03 -
  • Add half a teaspoon of coconut extract to the cake batter if you really want to amp up the coconut flavor throughout.
  • Line your baking pan with parchment paper and leave overhanging edges for easy removal. No more stuck corners or messy serving attempts.

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