Hawaiian Poke Cake (Printable View)
Moist yellow cake soaked in pineapple and coconut milks, topped with whipped cream and toasted coconut 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
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
# Cooking Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - In a large bowl, combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water. Beat until completely smooth and well incorporated.
03 - Pour batter into prepared baking pan. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
04 - Allow cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire cake surface, spacing approximately 1 inch apart.
05 - In a medium bowl, whisk together sweetened condensed milk and coconut milk until thoroughly combined. Slowly pour mixture evenly over the warm cake, allowing it to absorb into the holes.
06 - In a separate bowl, whisk together instant vanilla pudding mix, cold milk, and pineapple juice until mixture begins to thicken, about 2 minutes. Spread evenly over the cake surface.
07 - Cover baking pan with foil or plastic wrap. Refrigerate for at least 1 hour until completely chilled and set.
08 - Remove cake from refrigerator. Spread thawed whipped topping evenly over the entire surface of the chilled cake.
09 - Sprinkle toasted shredded coconut generously over the whipped topping. Arrange fresh pineapple chunks and maraschino cherries on top if desired.
10 - Cut into 12 even squares. Serve immediately while cold, or return to refrigerator until ready to serve.
# Expert Tips:
01 -
- The cake practically marinates itself in coconut and pineapple while you relax
- One bite transports you straight to an island getaway without leaving your kitchen
02 -
- Warm cake absorbs liquids better so dont skip the 10 minute cooling period before poking
- The wooden spoon handle makes the perfect sized holes chopsticks work too if you need backup
03 -
- Reserve extra pineapple juice from the can before measuring for the cake batter
- Room temperature eggs blend more smoothly into the cake mixture