Hawaiian Poke Cake with Pineapple and Coconut (Printable version)
Moist yellow cake soaked in pineapple and coconut milks, topped with whipped cream and toasted coconut flakes.
# What You'll Need:
→ Cake Base
01 - 15.25 oz box 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 - 14 oz can sweetened condensed milk
07 - 13.5 oz can coconut milk
08 - 3.4 oz package instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice
→ Topping
11 - 8 oz container whipped topping, thawed
12 - 1 cup sweetened shredded coconut, toasted
13 - Fresh pineapple chunks for garnish
14 - Maraschino cherries for garnish
# Directions:
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 smooth and well blended.
03 - Pour batter into prepared pan. Bake for 28-32 minutes or 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, spacing approximately 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk in a medium bowl until thoroughly combined.
06 - Slowly pour the milk mixture evenly over the warm cake, allowing it to absorb into the poke holes.
07 - Whisk together instant vanilla pudding mix, cold milk, and pineapple juice in a separate bowl until thickened, about 2 minutes.
08 - Spread the pudding mixture evenly over the surface of the cake.
09 - Cover and refrigerate for at least 1 hour until completely chilled and set.
10 - Spread whipped topping evenly over the chilled cake.
11 - Sprinkle toasted coconut over the top. Garnish with fresh pineapple chunks and maraschino cherries if desired. Slice and serve cold.
# Expert advice:
01 -
- The combination of sweetened condensed milk and coconut milk soaking into warm cake creates these incredibly moist pockets of flavor that feel like eating a tropical vacation
- It's one of those rare desserts that actually tastes better after sitting in the fridge for a day, making it perfect for make-ahead entertaining
02 -
- Timing matters—if you poke the holes while the cake is too hot, the structure can collapse, but if you wait too long, the milk mixture won't absorb as deeply
- The wooden spoon handle creates the perfect size holes—forks make too many tiny openings and the filling just sits on top
03 -
- Room temperature eggs incorporate into the batter more evenly, giving you a more uniform cake texture
- If you want to intensify the pineapple flavor, brush a little extra pineapple juice over the cake right after poking the holes