Hawaiian Poke Cake (Printable)
Moist yellow cake soaked in pineapple coconut milk, topped with whipped cream and toasted coconut flakes.
# 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
# Directions:
01 - Preheat oven to 350°F. 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, approximately 2 minutes.
03 - Pour batter into prepared baking pan. Bake for 28-32 minutes until a toothpick inserted in the 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 cake surface, spacing approximately 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk in a medium bowl until thoroughly combined, about 1 minute.
06 - Slowly pour the milk mixture evenly over the warm cake, ensuring liquid fills the poke holes. Allow to absorb for 5 minutes.
07 - Whisk instant vanilla pudding mix, cold milk, and pineapple juice in a separate bowl until thickened, approximately 2 minutes. Spread evenly over the cake.
08 - Cover pan with plastic wrap and refrigerate for at least 1 hour until completely set and chilled.
09 - Spread whipped topping evenly over the chilled cake surface using an offset spatula.
10 - Sprinkle toasted coconut over the top. Decorate with fresh pineapple chunks and maraschino cherries if desired. Slice into 12 servings and serve cold.
# Expert Tips:
01 -
- The magic happens in your refrigerator while you sleep, transforming simple cake mix into an impressively layered dessert
- Perfect for feeding a crowd without spending hours in a hot kitchen during summer months
02 -
- That 10-minute cooling period before poking is crucial, too hot and your cake collapses, too cool and the liquids will not absorb properly
- Pouring the milk mixture slowly prevents it from pooling on top instead of soaking into the holes
03 -
- Reserve extra pineapple juice from your crushed pineapple can to replace some of the regular milk in the pudding layer for intensified pineapple flavor
- If your whipped topping starts to soften while you are working, pop the whole cake in the freezer for 15 minutes to firm everything back up