Hawaiian Poke Cake (Printable Version)

Moist cake soaked with pineapple and coconut milks, topped with whipped cream and toasted coconut

# 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 with cooking spray or butter.
02 - Combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water in a large mixing bowl. Beat with electric mixer on medium speed for 2 minutes until smooth and well blended.
03 - Pour batter into prepared pan, spreading evenly. Bake for 28-32 minutes until golden brown and a wooden toothpick inserted in center comes out clean.
04 - Allow cake to cool in pan for 10 minutes. Using the round handle of a wooden spoon, poke holes evenly across entire cake surface, spacing about 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk in medium bowl until completely smooth and combined.
06 - Slowly pour milk mixture evenly over warm cake, ensuring liquid fills the poke holes. Allow cake to absorb mixture for 5 minutes.
07 - Whisk instant vanilla pudding mix, cold milk, and pineapple juice in separate bowl for 2 minutes until thickened. Spread pudding evenly over cake surface.
08 - Cover pan with plastic wrap or foil. Refrigerate for minimum 1 hour until completely chilled and set.
09 - Spread thawed whipped topping evenly over entire surface of chilled cake.
10 - Sprinkle toasted coconut generously over whipped topping. Garnish with fresh pineapple chunks and maraschino cherries if desired. Cut into squares and serve cold.

# Expert Suggestions:

01 -
  • The combination of sweetened condensed milk and coconut milk creates an impossibly tender crumb that practically melts in your mouth
  • It comes together with mostly pantry staples and a box cake mix, but nobody will ever guess it wasnt completely homemade
  • This make ahead dessert actually gets better after a day in the fridge, making it perfect for stress free entertaining
02 -
  • The cake needs to be warm but not hot when you poke the holes, otherwise the soaking liquid will absorb too quickly and pool
  • Go slowly when pouring the milk mixture over the cake, letting each area soak it up before moving to the next section
  • Refrigeration time is not optional here because the flavors need time to marry and the texture to fully develop
03 -
  • When toasting coconut, stay by the stove because it goes from golden to burned in seconds
  • Use fresh pineapple juice if you have it because the canned stuff can taste slightly metallic
  • Let the whipped topping sit on the counter for 15 minutes before spreading to prevent tearing the pudding layer

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