If you’re dreaming of sunshine, sandy beaches, and carrying a tropical vibe right into your kitchen, then let me introduce you to the Hawaiian Pineapple Coconut Poke Cake Recipe. This dessert is nothing short of a slice of paradise with its moist yellow cake infused generously with crushed pineapple juice, crowned with silky coconut pudding, fluffy whipped topping, and a sprinkle of sweet shredded coconut. It’s a flavor-packed, easy-to-make cake that’ll transport your taste buds straight to the islands, perfect for celebrations or any day you want a cheerful treat to brighten your mood.
Ingredients You’ll Need
Gathering simple, accessible ingredients is the first step to creating this tropical masterpiece. Each item plays a crucial role in building layers of flavor and texture, making the Hawaiian Pineapple Coconut Poke Cake Recipe so special and easy to put together.
- Yellow cake mix: Provides the soft, moist foundation for the cake and simplifies your baking process.
- Crushed pineapple (with juice): Brings natural sweetness and moisture that soaks beautifully into the cake holes.
- Sweetened condensed milk: Adds rich creaminess and balances the tang of pineapple for that luscious taste.
- Instant coconut cream pudding mix: Creates a silky, tropical layer that complements the pineapple perfectly.
- Cold milk: Necessary for thickening the pudding, giving it the perfect smooth texture.
- Whipped topping: Adds lightness and a cloud-like finish to the top of the cake.
- Sweetened shredded coconut: Offers delightful texture and enhances the coconut flavor, making each bite festive and fun.
How to Make Hawaiian Pineapple Coconut Poke Cake Recipe
Step 1: Bake the Cake Base
Start by preparing the yellow cake mix according to the package directions and bake it in a 9×13-inch pan. The warm, freshly baked cake is the perfect canvas for the next juicy step.
Step 2: Poke the Cake Holes
While the cake is still warm, grab the handle of a wooden spoon and poke holes all over the cake surface. These holes are essential because they allow the pineapple and sweetened condensed milk mixture to seep deeply into the cake, ensuring every bite bursts with tropical flavor.
Step 3: Pour the Pineapple Mixture
Mix the crushed pineapple (including its juice) with the sweetened condensed milk until well combined. Pour this enticing liquid evenly over the warm cake so it soaks right into those holes, creating pockets of sweet, tangy goodness.
Step 4: Cool Completely
Let the cake cool completely at room temperature to set the soaked cake layers and prepare for the next creamy topping.
Step 5: Prepare the Coconut Pudding Layer
Whisk together the instant coconut cream pudding mix and cold milk vigorously for about 2 minutes until the pudding thickens. This step ensures a smooth, luscious layer that adds a dreamy coconut flavor to the cake.
Step 6: Assemble the Cake
Spread the coconut pudding evenly over the cooled cake. Then, add a generous layer of whipped topping on top. Finally, shower the cake with sweetened shredded coconut to finish off that unmistakable tropical aesthetic and flavor.
Step 7: Chill Before Serving
Refrigerate the assembled cake for at least 2 hours. This chilling time allows the flavors to marry and the pudding to set, giving you a perfectly refreshing and indulgent dessert.
How to Serve Hawaiian Pineapple Coconut Poke Cake Recipe
Garnishes
For a special finishing touch, toast the shredded coconut lightly before sprinkling to add a warm, nutty contrast to the creamy sweetness. You can also adorn your slices with fresh pineapple wedges or a few maraschino cherries to enhance the vibrant island vibe.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a refreshing tropical fruit salad featuring mango, papaya, and kiwi. The fresh fruit side brightens the richness of the cake, delivering a balanced and indulgent dessert experience.
Creative Ways to Present
Want to wow your guests? Serve this cake in individual clear glass cups layered with extra pineapple chunks and toasted coconut flakes for a trendy parfait-style dessert. Or cut it into bite-sized squares to offer at your next potluck—everyone will be reaching for seconds!
Make Ahead and Storage
Storing Leftovers
Keep leftover Hawaiian Pineapple Coconut Poke Cake covered tightly in the refrigerator. Stored properly, it will stay moist and flavorful for up to 4 days, making it perfect for enjoying well beyond the initial feast.
Freezing
If you want to save the tropical goodness for later, wrap the cake securely in plastic wrap and foil before freezing. It can last up to 2 months in the freezer. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
This cake is best served chilled, so reheating isn’t recommended. Instead, allow it to come to room temperature if it’s overly cold from the fridge before serving to enjoy those creamy layers at their best.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Fresh pineapple can add an extra burst of natural sweetness and texture. Just be sure to finely chop it and include some juice to help soak into the cake.
Is it possible to make this dessert dairy-free?
Yes! Substitute the milk with a dairy-free alternative like coconut milk, and use a dairy-free pudding mix and whipped topping. This way, you can still keep the tropical flavors without the dairy.
Can I make the pudding layer from scratch instead of using instant mix?
Sure thing! A homemade coconut pudding with coconut milk, sugar, cornstarch, and a touch of vanilla will work beautifully if you prefer making it from scratch.
How long does it take to prepare the Hawaiian Pineapple Coconut Poke Cake Recipe?
The active prep time is about 15 minutes, with 30 minutes for baking and at least 2 hours for chilling, so plan accordingly for a total time of nearly 3 hours.
What other flavor variations can I try with this poke cake?
Try swapping pineapple for mango or passion fruit puree for a different tropical twist. You can also add macadamia nuts for crunch or a drizzle of caramel sauce on top for extra indulgence.
Final Thoughts
If you want to bring a splash of island sunshine into your home, the Hawaiian Pineapple Coconut Poke Cake Recipe is an absolute must-try. It’s straightforward to make, irresistibly delicious, and guaranteed to brighten any gathering or casual dessert moment. Go ahead, bake this tropical treasure and savor every exotic, creamy, pineapple-kissed bite!
Print
Hawaiian Pineapple Coconut Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American, Hawaiian-inspired
- Diet: Vegetarian
Description
This Hawaiian Pineapple Coconut Poke Cake is a tropical dream in every bite. It’s made with a moist yellow cake infused with crushed pineapple, topped with a creamy coconut pudding layer, and finished with fluffy whipped topping and shredded coconut. Simple to prepare and perfect for potlucks, barbecues, or whenever you’re craving a sweet island-inspired treat.
Ingredients
Cake
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 can (20 oz) crushed pineapple (with juice)
- 1 can (14 oz) sweetened condensed milk
Pudding Layer
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1½ cups cold milk
Topping
- 1 container (8 oz) whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut
Instructions
- Bake the cake: Prepare the yellow cake mix according to the package instructions and bake in a 9×13-inch pan. Once baked, let it remain warm.
- Poke holes: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface of the cake, allowing the next mixture to soak in.
- Pour pineapple mixture: In a bowl, combine the crushed pineapple with its juice and the sweetened condensed milk. Pour this mixture evenly over the warm cake so it seeps into the holes, infusing the cake with flavor.
- Cool the cake: Allow the cake to cool completely before proceeding to the next steps.
- Prepare coconut pudding: In a separate bowl, whisk the instant coconut cream pudding mix together with cold milk for about 2 minutes or until thickened.
- Spread pudding layer: Spread the thickened coconut pudding evenly over the cooled cake, creating a creamy layer.
- Add whipped topping and coconut: Spread the whipped topping over the pudding layer and then sprinkle shredded coconut generously on top.
- Chill and serve: Refrigerate the assembled cake for at least 2 hours before serving to let the flavors meld and the pudding set.
Notes
- For extra coconut flavor, toast the shredded coconut before sprinkling on top.
- If coconut pudding mix is unavailable, substitute with vanilla pudding mix and add a splash of coconut extract to maintain the tropical flavor.
