Hawaiian Pineapple Coconut Poke Cake Recipe
Indulge in the tropical flavors of Hawaii with this luscious Hawaiian Pineapple Coconut Poke Cake. A moist yellow cake soaked in a decadent mixture of pineapple, sweetened condensed milk, and cream of coconut, topped with whipped cream and shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
Pineapple Coconut Mixture:
- 1 (20 oz) can crushed pineapple (with juice)
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
- 1 teaspoon vanilla extract
Topping:
- 1 (8 oz) tub whipped topping (thawed)
- 1 cup shredded sweetened coconut
- Maraschino cherries and pineapple chunks for garnish (optional)
Instructions
- Prepare Cake: Preheat oven to 350°F. Prepare yellow cake mix and bake in a 9×13-inch dish.
- Poke Holes: While warm, poke holes in the cake’s top with a wooden spoon handle.
- Prepare Pineapple Coconut Mixture: Mix pineapple, sweetened condensed milk, cream of coconut, and vanilla. Pour over cake.
- Chill: Allow cake to cool, then refrigerate for 2 hours.
- Top and Garnish: Spread whipped topping over chilled cake, sprinkle with coconut, and garnish with cherries and pineapple.
Notes
- Cream of coconut is not the same as coconut milk; look for brands like Coco Lopez in the cocktail mixer section.
- This cake is best served chilled and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 42g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
