Hawaiian Pineapple Coconut Poke Cake

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🌴 Hawaiian Pineapple Coconut Poke Cake Recipe

🍰 What is a Poke Cake?

A poke cake is a sheet cake that’s poked with holes after baking and then filled with a liquid or filling (like pudding, fruit syrup, or cream) to infuse it with flavor and moisture.

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📋 Ingredients

For the Cake:

• 1 box yellow cake mix (15.25 oz)

• 1 cup crushed pineapple with juice (do not drain)

• 1 cup shredded sweetened coconut

• 1/2 cup vegetable oil

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 cup milk or water (as required by cake mix)

For the Pineapple-Coconut Filling:

• 1 can (14 oz) sweetened condensed milk

• 1 cup coconut cream (like Coco Lopez) or coconut milk

• 1 cup crushed pineapple (drained)

For the Topping:

• 1 tub (8 oz) whipped topping (Cool Whip), thawed

• 1/2 cup toasted shredded coconut (optional but highly recommended)

• Maraschino cherries (for garnish, optional)

• Extra crushed pineapple (optional)

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🥣 Instructions

1. Preheat the Oven:

• Set to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make the Cake Batter:

• In a large bowl, combine:

  • Yellow cake mix

  • 1 cup crushed pineapple (with juice)

  • 1 cup shredded coconut

  • 1/2 cup vegetable oil

  • 3 eggs

  • 1 tsp vanilla

  • 1/2 cup milk or water (follow cake mix instructions)

• Mix until well combined (2–3 minutes with a hand mixer or whisk).

3. Bake:

• Pour into the prepared baking dish.

• Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

• Let cool for 10 minutes.

4. Poke the Cake:

• Using the handle of a wooden spoon, poke holes all over the warm cake — about 1 inch apart.

5. Make the Filling:

• In a bowl, mix:

  • 1 can sweetened condensed milk

  • 1 cup coconut cream or coconut milk

  • 1 cup drained crushed pineapple

• Pour this mixture slowly over the entire cake, letting it soak into the holes.

• Let the cake cool completely to room temperature, then refrigerate for 1–2 hours (or overnight) to let the flavors meld.

6. Top the Cake:

• Once the cake is chilled, spread thawed whipped topping evenly over the top.

• Sprinkle toasted coconut over the whipped topping.

• Garnish with maraschino cherries or more crushed pineapple if desired.

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🔥 How to Toast Coconut (Optional but Delicious!)

• Place 1/2 cup sweetened shredded coconut in a dry skillet over medium heat.

• Stir constantly for 3–5 minutes until golden brown.

• Let cool before sprinkling on the cake.

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🍍 Storage Tips:

• Store in the refrigerator, covered, for up to 4 days.

• Tastes even better the next day!

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💡 Optional Variations:

• Add rum extract (1/2 tsp) to the filling for a pina colada twist.

• Use coconut pudding mix (instant) instead of coconut milk for a thicker filling.

• Top with fresh pineapple chunks or mango for extra tropical flair.

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Would you like a printable version or a version tailored for dietary needs (e.g. gluten-free or dairy-free)?