Hawaiian Poke Cake (Print Version)

Moist yellow cake soaked in pineapple and coconut milks, topped with whipped cream and toasted coconut flakes.

# What You Need:

→ Cake Base

01 - 1 box (15.25 oz) yellow cake mix
02 - 3 large eggs
03 - 1 cup crushed pineapple with juice
04 - 1/2 cup vegetable oil
05 - 1/2 cup water

→ Poke & Filling

06 - 1 can (14 oz) sweetened condensed milk
07 - 1 can (13.5 oz) coconut milk
08 - 1 package (3.4 oz) instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice

→ Topping & Garnish

11 - 1 container (8 oz) whipped topping, thawed
12 - 1 cup sweetened shredded coconut, toasted
13 - Fresh pineapple chunks for garnish
14 - Maraschino cherries for garnish

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
02 - Combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water in a large bowl. Beat until completely smooth and well blended.
03 - Pour batter into prepared pan. Bake for 28-32 minutes until a toothpick inserted in the center comes out clean.
04 - Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire cake surface, spacing approximately 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk in a medium bowl until fully incorporated. Slowly pour evenly over the warm cake, allowing liquid to absorb into the poked holes.
06 - In a separate bowl, whisk together instant vanilla pudding mix, cold milk, and pineapple juice. Continue whisking for approximately 2 minutes until pudding begins to thicken. Spread evenly over the cake.
07 - Cover cake with plastic wrap or foil. Refrigerate for at least 1 hour until completely chilled and set.
08 - Spread thawed whipped topping evenly over the entire surface of the chilled cake.
09 - Sprinkle toasted shredded coconut generously over the whipped topping. Garnish with fresh pineapple chunks and maraschino cherries if desired.
10 - Slice into squares and serve cold. For best results, keep refrigerated until ready to serve.

# Expert Hints:

01 -
  • The combination of sweetened condensed milk and coconut milk creates an incredibly moist, tropical infused cake that tastes like a beach vacation
  • This recipe comes together quickly with minimal effort but delivers maximum wow factor at potlucks and gatherings
02 -
  • Wait exactly 10 minutes after baking before poking holes, going too soon means the cake falls apart and waiting too long means the soaking liquid does not absorb properly
  • The cake must chill completely before adding the whipped topping, otherwise it will melt and slide right off
03 -
  • Save some pineapple juice from the crushed pineapple can before mixing it into the batter, you need that half cup for the pudding layer
  • Use the back of a measuring spoon to gently press down on the toasted coconut after sprinkling so it sticks to the whipped topping instead of falling off when you slice

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