Hawaiian Poke Cake (Printable)
Moist tropical cake soaked with pineapple and coconut milks, topped with whipped cream and toasted coconut.
# What You'll Need:
→ Cake Base
01 - 15.25 ounce 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 ounce can sweetened condensed milk
07 - 13.5 ounce can coconut milk
08 - 3.4 ounce package instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice
→ Topping & Garnish
11 - 8 ounce container whipped topping, thawed
12 - 1 cup sweetened shredded coconut, toasted
13 - Fresh pineapple chunks for garnish
14 - Maraschino cherries for garnish
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - In a large mixing bowl, combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water. Beat with electric mixer on medium speed until completely smooth, about 2 minutes.
03 - Pour batter into prepared baking pan. Bake for 28-32 minutes until golden brown and a toothpick inserted in the center comes out clean.
04 - Let cake cool in pan for 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the warm cake, spacing approximately 1 inch apart in a grid pattern.
05 - In a medium bowl, whisk together sweetened condensed milk and coconut milk until thoroughly combined and smooth.
06 - Slowly pour the milk mixture evenly over the warm cake, ensuring it soaks into the poked holes. Allow to absorb for 5 minutes.
07 - In a separate bowl, whisk instant vanilla pudding mix with cold milk and reserved pineapple juice. Continue whisking for 2 minutes until pudding begins to thicken.
08 - Spread the thickened pudding evenly over the cake, filling the holes and creating a smooth layer on top.
09 - Cover pan with plastic wrap or foil. Refrigerate for at least 1 hour until completely chilled and set.
10 - Remove cake from refrigerator. Spread whipped topping evenly over the entire surface of the chilled cake.
11 - Sprinkle toasted coconut generously over the whipped topping. Garnish with fresh pineapple chunks and maraschino cherries if desired.
12 - Slice into 12 equal squares and serve cold. For best results, serve immediately after topping or keep refrigerated until serving.
# Expert Hacks:
01 -
- The tropical combination of pineapple and coconut tastes like a beach vacation in every bite
- This dessert impresses everyone while using mostly pantry staples and boxed mix shortcuts
02 -
- Poking the holes while the cake is still warm helps it absorb all that liquid more effectively
- This cake genuinely needs that full hour of chilling time or the filling will not set properly
03 -
- Reserve extra pineapple juice when draining to ensure you have enough for the pudding layer
- Use the end of a chopstick if you cannot find your wooden spoon for poking holes