Hawaiian Pineapple Coconut Poke Cake Recipe
If you’ve ever dreamed of savoring a slice of sunshine, you absolutely have to try this Hawaiian Pineapple Coconut Poke Cake. It’s an irresistibly moist, tropical dessert bursting with juicy pineapple, creamy coconut, and a cloud of whipped topping. Every bite is a mini vacation, and the best part is that it’s incredibly easy to make, even if you’re baking on island time. Whether you’re planning a luau or just craving a sweet escape, this cake promises all the flavors of Hawaii with minimal fuss.
Ingredients You’ll Need
Simple pantry staples and a few island-inspired ingredients come together to create this show-stopping cake. Each one plays a key role in making your Hawaiian Pineapple Coconut Poke Cake taste like a slice of paradise.
- Yellow cake mix: The perfect fluffy base that soaks up all the tropical flavors.
- Eggs, oil, and water: Essentials for preparing the cake mix according to the box instructions; they ensure a tender crumb.
- Crushed pineapple in juice (undrained): Adds juicy sweetness and a vibrant tang—don’t drain, the juice is key!
- Granulated sugar: Helps thicken the pineapple layer and enhances its natural sweetness.
- Sweetened condensed milk: Soaks into the cake, making each bite ultra-moist and decadent.
- Cream of coconut: Infuses the cake with a rich, creamy coconut flavor—look for it in the cocktail mixer aisle.
- Whipped topping: Light and fluffy, it provides a cool contrast to the rich cake underneath.
- Sweetened shredded coconut: Sprinkled on top for extra coconut flavor and a perfect tropical finish.
- Chopped macadamia nuts (optional): Adds a buttery crunch and authentic Hawaiian flair—totally worth it!
How to Make Hawaiian Pineapple Coconut Poke Cake
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the yellow cake mix according to the package directions, combining the eggs, oil, and water with the mix. Pour the batter into your prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. The aroma alone will have you dreaming of palm trees!
Step 2: Make the Pineapple Topping
While the cake is baking, grab a saucepan and combine the undrained crushed pineapple with the granulated sugar. Cook over medium heat for about 3–4 minutes, just until it’s warmed through and slightly thickened. Set this aside—it’s your secret weapon for juicy, tangy flavor.
Step 3: Mix the Coconut Cream Soak
In a bowl, stir together the sweetened condensed milk and cream of coconut until smooth and dreamy. This mixture is what transforms your poke cake from basic to unforgettable, infusing every bite with creamy coconut sweetness.
Step 4: Poke and Soak
When the cake comes out of the oven, let it cool for just a few minutes so it’s still warm but not piping hot. Use the handle of a wooden spoon or a skewer to poke holes all over the cake—don’t be shy, you want lots of little pockets to soak up the coconut mixture. Slowly pour your condensed milk and cream of coconut blend evenly over the cake, letting it seep into every crevice. Next, spread the warm pineapple topping over the surface, coaxing it into the holes as well. Let the cake cool to room temperature.
Step 5: Chill and Finish the Cake
Once the cake has cooled, pop it into the fridge for at least 2 hours (overnight is even better!). When you’re ready to serve, spread the whipped topping generously over the cake. Sprinkle a layer of sweetened shredded coconut on top, and finish with a scattering of chopped macadamia nuts if you’re feeling fancy. Keep the cake chilled until you’re ready to slice and serve—it’s best served cool for ultimate refreshment!
How to Serve Hawaiian Pineapple Coconut Poke Cake
Garnishes
For a truly tropical touch, garnish each slice with a maraschino cherry, a wedge of fresh pineapple, or even a few extra toasted coconut flakes. The macadamia nuts add a lovely bit of crunch and authenticity, but feel free to go wild with edible flowers if you want to impress your guests.
Side Dishes
Pair your Hawaiian Pineapple Coconut Poke Cake with a scoop of coconut or vanilla ice cream, a medley of fresh tropical fruit, or a tall glass of iced passionfruit tea. These cool, fruity sides balance the richness of the cake beautifully and make dessert feel extra special.
Creative Ways to Present
Take your presentation up a notch by serving the cake in individual mason jars for a fun, portable treat. Or, cut the cake into bite-sized cubes and skewer them with pineapple chunks for a playful poke cake kabob. For parties, arrange slices on a platter lined with banana leaves for a festive Hawaiian vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hawaiian Pineapple Coconut Poke Cake tightly covered in the refrigerator. The cake stays wonderfully moist for up to four days, and the flavors only get better as they meld together. Just make sure it’s well-sealed to keep the whipped topping fresh.
Freezing
If you want to freeze the cake, do so before adding the whipped topping and garnishes. Wrap the cake tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before finishing with the topping and coconut for the best texture and flavor.
Reheating
This cake is best enjoyed cold, straight from the fridge, but if you prefer a slightly warmer bite, let a slice sit at room temperature for 10–15 minutes before serving. Avoid microwaving, as it can melt the whipped topping and alter the texture.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just chop your fresh pineapple finely and include any juices for maximum flavor. If you use fresh, you may want to add a splash of extra pineapple juice to keep the topping nice and saucy.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweetened and much thicker, designed for desserts and cocktails. Coconut milk is thinner and unsweetened—using the right ingredient makes all the difference for that signature Hawaiian Pineapple Coconut Poke Cake richness.
Can I make this cake a day ahead?
Yes, and it’s actually even better after chilling overnight! The flavors have more time to meld, and the cake becomes extra moist and delicious—perfect for stress-free entertaining.
What if I don’t have whipped topping?
You can whip your own cream with a bit of sugar and vanilla for a homemade touch, or use a stabilized whipped cream if you need it to last longer. Either way, a fluffy cloud on top is a must!
Is this cake gluten-free?
As written, the recipe uses traditional cake mix, but you can easily swap in your favorite gluten-free yellow cake mix and follow the same steps. Just double-check all packaged ingredients for any hidden gluten.
Final Thoughts
If you’re looking for a dessert that brings pure joy to any table, the Hawaiian Pineapple Coconut Poke Cake is your ticket to paradise. It’s easy, crowd-pleasing, and unforgettable—so go ahead, whip up a batch and let your taste buds take a tropical vacation!
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Hawaiian Pineapple Coconut Poke Cake Recipe
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Hawaiian Pineapple Coconut Poke Cake combines the tropical flavors of pineapple and coconut in a moist and delicious yellow cake. Punched holes allow a sweet condensed milk and cream of coconut mixture to soak in, topping off with whipped cream, shredded coconut, and crunchy macadamia nuts for a perfect balance of textures and flavors. Ideal for a refreshing dessert or a tropical-themed celebration.
Ingredients
Dry Ingredients
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
Filling and Topping
- 1 can (20 oz) crushed pineapple in juice (undrained)
- 1/2 cup granulated sugar
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut
- 1 tub (8 oz) whipped topping (thawed)
- 1 cup sweetened shredded coconut
- 1/2 cup chopped macadamia nuts (optional, for garnish)
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Follow the package instructions on the yellow cake mix by combining the mix with the recommended eggs, oil, and water. Pour the prepared batter evenly into the greased baking dish.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool slightly.
- Prepare the Pineapple Mixture: While the cake is baking, combine the undrained crushed pineapple and granulated sugar in a saucepan over medium heat. Stir and cook for 3–4 minutes until warmed through and slightly thickened. Remove from heat and set aside.
- Mix the Coconut Cream: In a separate bowl, thoroughly mix the sweetened condensed milk with the cream of coconut until combined, creating a rich soaking liquid for the cake.
- Poke the Cake and Soak: Once the cake is out of the oven and still warm, use the handle of a wooden spoon or a skewer to poke holes evenly all over the surface of the cake. Slowly pour the condensed milk and cream of coconut mixture over the cake, allowing it to seep into the holes for maximum moisture and flavor.
- Add Pineapple Layer: Spread the warm pineapple mixture evenly over the soaked cake, ensuring all areas are covered. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours to set and chill thoroughly.
- Finish and Serve: After chilling, spread the whipped topping evenly over the cake’s surface. Sprinkle the sweetened shredded coconut on top, and if desired, garnish with chopped macadamia nuts for added crunch. Keep the cake refrigerated until ready to serve.
Notes
- For a deeper coconut flavor, lightly toast the shredded coconut before sprinkling it on top.
- This cake tastes even better the next day after the flavors have fully melded and soaked in.
- Macadamia nuts are optional but add a delightful crunch and authenticity to the Hawaiian theme.
- Ensure the cake is thoroughly chilled to help the flavors set and create a firmer texture for slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
