Hawaiian Poke Cake (Print Version)
Moist yellow cake poked with tropical coconut and pineapple milks, 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F and grease a 9x13-inch baking pan.
02 - In a large bowl, combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water. Mix until smooth and well combined.
03 - Pour batter into prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
04 - Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk until well combined. Slowly pour this mixture evenly over the warm cake, allowing it to soak into the holes.
06 - In a separate bowl, whisk together vanilla pudding mix, cold milk, and pineapple juice until thickened, about 2 minutes. Spread pudding evenly over the cake.
07 - Cover and refrigerate for at least 1 hour, or until fully chilled and set.
08 - Once chilled, spread whipped topping evenly over the entire cake surface.
09 - Sprinkle toasted coconut over the top. Garnish with fresh pineapple chunks and maraschino cherries if desired. Slice and serve chilled.
# Expert Suggestions:
01 -
- The contrast between the tender coconut soaked pockets and the light fluffy topping creates this incredible texture that keeps every bite interesting
- It tastes like a vacation but uses mostly pantry staples and a boxed cake mix, meaning you can throw it together on a random Tuesday without planning ahead
02 -
- I once tried poking the holes while the cake was still hot from the oven and ended up with a gummy mess because the milks broke down the structure too fast
- The chilling step is not a suggestion, as the texture completely transforms in the refrigerator and serving it warm will disappoint you
03 -
- Toast your coconut in a dry skillet over medium heat, stirring constantly until it turns golden brown, because it goes from perfectly toasted to burnt in seconds
- Reserve exactly half a cup of pineapple juice from your crushed pineapple before mixing the cake, or just squeeze fresh pineapple if you forget