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Hawaiian Pineapple Coconut Poke Cake

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  • Author: clara
  • Prep Time: 10 minutes
  • Chill Time: 4 hours
  • Cook Time: 30 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12-16 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Hawaiian, Tropical

Description

This Hawaiian Pineapple Coconut Poke Cake is a soft, moist, and tropical dessert, bursting with juicy pineapple, creamy coconut, and a luscious whipped topping. Made with a simple cake mix base and soaked in coconut cream, this easy-to-make treat is perfect for summer parties, potlucks, or anytime you crave a tropical getaway!

Ingredients

Scale

For the Cake:

  • 1 box yellow or white cake mix (plus ingredients listed on the box: eggs, oil, water, etc.)
  • 1 (20 oz) can crushed pineapple, with juice
  • 1 tsp vanilla extract

For the Coconut Pineapple Filling:

  • 1 (14 oz) can sweetened condensed milk
  • 1 (15 oz) can cream of coconut (NOT coconut milk—look for Coco López!)
  • 1/2 cup pineapple juice (reserved from the canned pineapple!)

For the Topping:

  • 1 (8 oz) tub Cool Whip (or 2 cups homemade whipped cream!)
  • 1/2 cup shredded sweetened coconut, toasted (see tips below!)
  • 1/2 cup crushed pineapple, drained (for garnish!)
  • *1/4 cup chopped macadamia nuts (optional, for extra crunch!)

Instructions

Step 1: Bake the Cake

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. Prepare the cake mix according to the package directions, replacing the water with crushed pineapple & juice. Add vanilla extract and mix until smooth.
  3. Pour batter into the prepared pan and bake according to the package instructions (about 25-30 minutes).
  4. Let cool for 10 minutes.

Step 2: Make the Filling & Poke the Cake

  1. In a medium bowl, whisk together sweetened condensed milk, cream of coconut, and reserved pineapple juice until smooth.
  2. Using the handle of a wooden spoon, poke holes all over the warm cake.
  3. Slowly pour the coconut pineapple mixture over the cake, allowing it to soak in.

Step 3: Chill & Add Toppings

  1. Cover and refrigerate for at least 4 hours (overnight is best!).
  2. Spread Cool Whip evenly over the chilled cake.
  3. Sprinkle with toasted coconut, crushed pineapple, and macadamia nuts (if using).

Step 4: Serve & Enjoy!

  1. Slice and serve cold for the best flavor!
  2. Store leftovers in the refrigerator for up to 4 days.

Serving Suggestions

  • With Extra Pineapple: Add a few pineapple rings or fresh slices on top.
  • Drizzled with Caramel or Honey: For extra indulgence!
  • Paired with a Piña Colada: The ultimate tropical dessert combo! 🍹

Notes

  • Toast the Coconut! Bake shredded coconut at 350°F for 5 minutes, stirring occasionally until golden brown.
  • Want it boozy? Add 1 tbsp coconut rum to the filling for a fun adult twist!
  • Make it lighter! Use sugar-free Cool Whip and a light cake mix.
  • Prefer homemade cake? Use a scratch-made vanilla or butter cake base.

Find it online: https://recipe.ukfinda.com/hawaiian-pineapple-coconut-poke-cake/