Hawaiian Poke Cake (Print version)

Moist yellow cake soaked in sweet pineapple and coconut milks, topped with whipped cream and toasted coconut flakes for tropical flavor.

# What you need:

→ Cake Components

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

# Directions:

01 - Preheat oven to 350°F. Generously 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 until smooth and well combined, about 2 minutes.
03 - Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes until golden brown and a toothpick inserted in center comes out clean.
04 - Let cake cool in pan for 10 minutes. Using handle of wooden spoon, poke holes evenly across surface, spacing about 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk in medium bowl until completely smooth.
06 - Slowly pour milk mixture evenly over warm cake, ensuring liquid seeps into all holes. Allow to absorb for 5 minutes.
07 - Whisk instant vanilla pudding mix, cold milk, and pineapple juice in separate bowl until thickened, about 2 minutes.
08 - Spread pudding evenly over surface of cake, filling holes completely.
09 - Cover pan tightly with plastic wrap. Refrigerate for at least 1 hour until completely cold and set.
10 - Spread thawed whipped topping evenly over chilled cake in smooth layer.
11 - Sprinkle toasted coconut generously over top. Garnish with fresh pineapple chunks and maraschino cherries if desired.
12 - Cut into 12 squares and serve cold. Store leftovers covered in refrigerator.

# Expert advice:

01 -
  • The tropical combination of pineapple and coconut tastes like a mini vacation in every bite
  • This cake actually gets better after sitting in the fridge, making it perfect for prep ahead entertaining
  • The whipped cream and toasted coconut topping adds such a lovely texture contrast
02 -
  • Do not skip the chilling step because the cake needs that time to absorb all the soaking liquids properly
  • Poke your holes while the cake is still warm so the mixture can penetrate deeper into the crumb structure
  • Toast your coconut in a dry skillet over medium heat, stirring constantly so it does not burn
03 -
  • Reserve the juice from your crushed pineapple and use it in the pudding layer for maximum fruit flavor
  • If the coconut milk has separated, give it a good whisk or shake before measuring

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