Hawaiian Poke Cake

The first time I brought this Hawaiian Poke Cake to a summer potluck, my friend Sarah actually gasped when she sliced into it. Those little pools of creamy filling peeking through the tender cake made it look like I had spent hours on something elaborate. Honestly, the hardest part was waiting for it to chill long enough to serve.

My teenage daughter helped me make this for her birthday celebration last month. She took charge of poking all the holes and insisted they needed to be perfectly spaced. The kitchen filled with the sweet aroma of toasted coconut, and honestly, that smell alone might be worth making this cake.

Ingredients

• Yellow cake mix: The foundation that soaks up all those lovely tropical liquids and becomes incredibly moist
• Crushed pineapple with juice: Adds natural sweetness and tropical flair while keeping the cake tender
• Sweetened condensed milk and coconut milk: This magical combination creates the creamy filling that seeps into every poke
• Instant vanilla pudding mix: Thickens beautifully and adds another layer of creamy vanilla flavor
• Whipped topping: Light and airy, it balances the rich filling underneath perfectly
• Toasted shredded coconut: The crunch and toasted flavor make this taste truly homemade

Instructions

Bake the cake base:

Combine cake mix with eggs, crushed pineapple (juice and all), oil, and water until smooth. Pour into a greased 9x13 pan and bake at 350°F for 28-32 minutes until a toothpick comes out clean.

Poke while warm:

Let the cake cool for just 10 minutes, then use a wooden spoon handle to poke holes about 1 inch apart all over the surface.

Add the milks:

Whisk together sweetened condensed milk and coconut milk, then slowly pour this mixture evenly over the warm cake, watching it disappear into those holes you made.

Spread the pudding layer:

Whisk instant pudding with cold milk and pineapple juice until thickened, then spread it across the top of the cake.

Chill thoroughly:

Cover the cake and refrigerate for at least 1 hour so all those flavors can mingle and the filling can set properly.

Finish with flair:

Spread whipped topping over the chilled cake, sprinkle generously with toasted coconut, and add fresh pineapple or cherries if you are feeling fancy.

Save

My aunt requested this for her retirement party after tasting it at our family reunion. She said it reminded her of her honeymoon in Hawaii, which made the whole kitchen effort feel worthwhile.

Make It Ahead

This cake actually tastes better the next day once all the flavors have had time to really meld together. You can prepare the entire cake up to 24 hours before serving, just wait until right before serving to add the toasted coconut so it stays crunchy.

Toasting Coconut Perfectly

I learned this trick after burning my first batch. Toast coconut in a dry skillet over medium heat, stirring constantly. It goes from perfectly golden to burnt in seconds, so stand right there and do not walk away.

Serving Suggestions

Cut this cake while it is very cold for the cleanest slices. Serve it on pretty plates because the layers show beautifully when cut.

• Let each guest add their own maraschino cherry for a pop of color
• Pair with freshly brewed coffee to balance the sweetness
• Store any leftovers covered in the refrigerator for up to three days

Save

Every time I make this Hawaiian Poke Cake, someone asks for the recipe. That is always the sign of a keeper.

Common Recipe Questions

→ How long should I refrigerate Hawaiian Poke Cake?

Refrigerate for at least 1 hour before serving, but ideally 2-4 hours or overnight. This allows the milk mixture to fully absorb into the cake, creating that signature moist texture. The flavors also meld beautifully when given time to chill.

→ Can I make Hawaiian Poke Cake ahead of time?

Absolutely! This cake actually tastes better when made a day ahead. The soaking mixture has more time to penetrate the cake layers, and the flavors develop beautifully. Store covered in the refrigerator for up to 3 days.

→ What's the best way to poke holes in the cake?

Use the handle of a wooden spoon to create holes about 1 inch apart across the entire surface. The holes should go about halfway through the cake depth - not all the way to the bottom. This ensures the soaking liquid distributes evenly throughout.

→ Can I use fresh pineapple instead of canned?

While canned crushed pineapple with juice provides the necessary moisture and sweetness for the batter, you can use fresh pineapple that's been crushed. You may need to add a tablespoon of extra juice or milk to achieve the right batter consistency.

→ How do I toast coconut flakes properly?

Spread shredded coconut in a dry skillet over medium heat. Stir constantly for 3-5 minutes until golden brown - watch carefully as coconut can burn quickly. Alternatively, toast on a baking sheet at 350°F for 5-7 minutes, stirring halfway through.

→ Can I freeze Hawaiian Poke Cake?

Freezing isn't recommended due to the creamy pudding and whipped topping layers. The texture can become grainy and watery when thawed. This dessert is best enjoyed fresh from the refrigerator within 2-3 days of making.