Hawaiian Poke Cake

A Sweet Slice of Paradise Awaits!

Imagine diving into a slice of cake that transports you straight to a sun-soaked Hawaiian beach, complete with swaying palm trees and a gentle ocean breeze. That’s the essence of Hawaiian Poke Cake, and trust me, it’s every bit as delightful as it sounds. This one-pan wonder combines the tropical goodness of coconut and pineapple, making it the perfect treat for summer barbecues, birthday parties, or just to brighten your day.

Why Make This Recipe

What’s not to love about a cake that’s not only delicious but also a breeze to whip up? Here’s why you should add Hawaiian Poke Cake to your recipe collection:

• Easy Cleanup: No fancy baking equipment required — just one baking dish!
• Budget-Friendly: It uses basic ingredients that won’t break the bank.
• Family-Friendly: Kids and adults alike will be fighting for the last slice. After all, who can resist that creamy topping? 😋

Ingredients

You don’t need fancy stuff — just these basics! Gather up:

• 1 box yellow cake mix (15.25 oz)
• 1 cup pineapple juice (100%)
• 1 cup full-fat coconut milk
• 1 cup sweetened shredded coconut
• 1 cup pineapple chunks (drained)
• 1 cup whipped topping
• ¼ cup maraschino cherries (for garnish)

Directions

Let’s get that cake baking! Follow these easy steps:

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Prepare the yellow cake mix according to package instructions and pour it into the prepared dish.
3. Bake for 25-30 minutes, or until golden brown. Let cool slightly before poking holes throughout the top.
4. Mix pineapple juice and coconut milk in a bowl, then pour it evenly over the cooled cake.
5. Sprinkle sweetened shredded coconut on top while still moist.
6. Spread whipped topping generously over the cake, and garnish with pineapple chunks and maraschino cherries.

How to Make Hawaiian Poke Cake (Overview)

Making Hawaiian Poke Cake is as relaxed as a beach day! Here’s how it breaks down:

1. You start by baking a classic yellow cake. Simple, right?
2. Once the cake cools just a bit, you poke holes all over its top (don’t worry, it’s supposed to look like that).
3. Then, you’ll mix pineapple juice and coconut milk, and let that soak into the cake like a tropical vacation.
4. Lastly, top it off with fluffy whipped topping and tropical fruits, and voilà—you have a charming dessert!

Pro tip: Letting the cake chill in the fridge before serving really lets those flavors mingle!

How to Serve Hawaiian Poke Cake

Wondering how to dish it up? Serve it cool, where the whipped topping is light and airy, and the aromas of pineapple and coconut fill the air!

• Pair it with a scoop of vanilla ice cream for extra indulgence.
• For a bit of crunch, try adding some chopped nuts on top!
• Don’t forget a slice of fresh pineapple on the side—because, why not? 🍍

How to Store Hawaiian Poke Cake

Got leftovers? Lucky you! Here’s how to keep your cake fresh:

• Fridge: It will last up to 3-5 days in an airtight container.
• Freezer: If you want to stash some away, it freezes beautifully for up to a month. Just make sure it’s properly wrapped!
• For best results, thaw in the fridge overnight before serving again.

Tips to Make Hawaiian Poke Cake

Want to make your cake stand out even more? Check out these quick tips:

1. Use fresh pineapple for a zesty twist instead of canned.
2. If you like a little zing, add a dash of coconut extract to the mix!
3. Toast your shredded coconut before sprinkling for a nutty flavor!
4. Don’t overbake the cake; keep an eye on it as it approaches the 25-minute mark.

Variations

Feeling adventurous? Here are some easy ways to tweak your Hawaiian Poke Cake:

• Vegan Option: Swap the cake mix for a vegan version and use plant-based whipped topping.
• Chocolate Delight: Replace the yellow cake mix with chocolate cake mix for a decadent twist!
• Berry Boost: Add mixed berries along with the pineapple for a pop of color and flavor.

FAQs

Can I make this cake ahead of time?
Absolutely! Just assemble the cake up to a day in advance, and add the whipped topping and garnishes right before serving.

What can I substitute for the coconut milk?
Almond or soy milk works, but coconut milk really brings that tropical flavor.

Can I freeze the Hawaiian Poke Cake?
Yes! Just make sure to cover it well and it’ll be good for about a month in the freezer.

📌 Pin this recipe for your next cozy dinner night!

Hawaiian Poke Cake

A delightful tropical cake infused with coconut and pineapple flavors, perfect for summer gatherings and family celebrations.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Dessert, Party Food

Cuisine: Hawaiian, Tropical

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 box yellow cake mix (15.25 oz) Use any brand available.
• 1 cup pineapple juice (100%) Ensure it’s 100% juice for best flavor.
• 1 cup full-fat coconut milk Canned coconut milk works best.

For the Topping

• 1 cup sweetened shredded coconut Can toast it for extra flavor.
• 1 cup pineapple chunks (drained) Fresh or canned can be used.
• 1 cup whipped topping Use any brand of whipped topping.
• ¼ cup maraschino cherries (for garnish) Optional, for decorative purposes.

Method

 

Preparation and Baking

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
2. Prepare the yellow cake mix according to package instructions and pour it into the prepared dish.
3. Bake for 25-30 minutes, or until golden brown. Let cool slightly before poking holes throughout the top.

Soaking and Topping

1. Mix pineapple juice and coconut milk in a bowl, then pour it evenly over the cooled cake.
2. Sprinkle sweetened shredded coconut on top while still moist.
3. Spread whipped topping generously over the cake, and garnish with pineapple chunks and maraschino cherries.

Notes

For extra flavor, chill the cake in the fridge before serving. Pair it with vanilla ice cream or top with chopped nuts for crunch.