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
Scale
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
