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
Scale
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.
