Hawaiian Pineapple Coconut Poke Cake

If you’re looking for a cake that screams tropical paradise, then look no further! The Hawaiian Pineapple Coconut Poke Cake is a perfect combination of moist, sweet, and tropical flavors that will transport you to a sunny beach with every bite. Imagine a light and fluffy vanilla cake soaked in a pineapple coconut syrup and topped with whipped cream, toasted coconut, and more pineapple. It’s basically a summer vacation in cake form!

Whether you’re hosting a party, bringing something special to a potluck, or just treating yourself to something decadent, this poke cake is a guaranteed crowd-pleaser. Trust me, once you try it, you’ll never want to go back to regular cake again. It’s that good.

Why You’ll Love Hawaiian Pineapple Coconut Poke Cake

Tropical Delight in Every Bite

This cake is like taking a bite of your favorite tropical vacation. The combination of pineapple, coconut, and vanilla cake is a flavor explosion that’ll leave you dreaming of the beach. Plus, the poke cake method ensures every bite is packed with flavor!

Soaked with Flavor

The poke cake method is what makes this cake extra special. After baking, the cake is poked with holes and drenched in a sweet, fruity syrup that soaks all the way through, making each bite incredibly moist and flavorful. It’s juicy and delicious!

Easy to Make

No need to be a baking expert for this one! The cake is super simple to make and comes together in no time. With minimal ingredients and steps, it’s the kind of dessert that makes you look like a pro without all the stress.

Party-Ready

Whether it’s a BBQ, a birthday, or just a get-together, this cake is always a hit. It’s so easy to serve to a crowd, and the vibrant tropical flavors are perfect for any sunny occasion.

Ingredients

For the Cake:

• Boxed vanilla cake mix: The shortcut to a light, fluffy base that holds all that tropical goodness.
• Eggs: To help bind the cake together and add richness.
• Oil: To keep the cake moist.
• Water: To bring everything together into a smooth batter.

For the Pineapple Coconut Syrup:

• Canned pineapple (with juice): The base for the syrup, bringing that sweet and tangy flavor.
• Sweetened condensed milk: This adds a rich, creamy texture to the syrup and gives it that delicious tropical sweetness.
• Shredded coconut: For that classic coconut flavor that makes this cake feel like a tropical getaway.

For the Topping:

• Whipped cream: To top it all off with a light, airy texture that perfectly balances the sweetness of the cake.
• Toasted coconut: Adds a little crunch and extra coconut flavor on top.
• Pineapple chunks: Fresh pineapple for a burst of sweet, juicy goodness.

Instructions

1. Bake the Cake

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the cake batter according to the instructions on the cake mix box, and bake the cake for 25-30 minutes or until a toothpick inserted comes out clean.

2. Poke the Cake

Once your cake is baked, remove it from the oven and let it cool for about 10 minutes. Then, use the end of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart. Make sure the holes are deep enough for the syrup to soak in.

3. Make the Pineapple Coconut Syrup

In a medium saucepan, combine the canned pineapple (with juice), sweetened condensed milk, and shredded coconut. Heat the mixture over medium heat and stir occasionally until it’s well combined and warmed through.

4. Pour the Syrup Over the Cake

Slowly pour the pineapple coconut syrup over the cooled cake, making sure to get the syrup into all the holes you poked. You want the syrup to soak all the way through, so don’t be shy about adding it! Let the cake absorb the syrup for 30 minutes to an hour.

5. Top with Whipped Cream and Pineapple

Once the cake has soaked up all that delicious syrup, spread a generous layer of whipped cream over the top. Top with toasted coconut and pineapple chunks for a fresh, tropical finishing touch.

6. Chill and Serve

Refrigerate the cake for at least 2 hours (or overnight, if you can wait!) to let the flavors meld and the cake to chill. When you’re ready to serve, cut into squares and enjoy the tropical goodness!

How to Serve Hawaiian Pineapple Coconut Poke Cake

• Perfect for Parties: Serve this cake at your next BBQ, picnic, or birthday party for a crowd-pleasing dessert.
• Pair with Tropical Drinks: This cake pairs perfectly with a refreshing lemonade, pineapple juice, or a tropical cocktail like a pina colada.
• Great for Summer Gatherings: The light, fruity flavors make this cake the perfect addition to any summer gathering or holiday.

Additional Tips

1. Use Fresh Pineapple for Extra Flavor

If you want a fresh twist, you can use fresh pineapple instead of canned. It will give the cake an extra burst of sweetness and flavor.

2. Toast the Coconut for More Depth

Toasting the coconut before adding it to the topping enhances its flavor and adds a nice crunch. Simply toast it in a dry skillet over medium heat for 3-4 minutes until golden brown.

3. Make It Ahead of Time

This cake gets even better after a little rest, so it’s a perfect make-ahead dessert. Prepare it the day before your gathering, and refrigerate it overnight. The flavors will have time to meld, making it even more delicious!

4. Want a Dairy-Free Version?

You can make this cake dairy-free by using a dairy-free cake mix and substituting the sweetened condensed milk with a coconut milk version or another dairy-free alternative.

5. Serve it in Individual Portions

For easy serving at a party, you can also portion the cake into individual squares and top each with a dollop of whipped cream, toasted coconut, and a pineapple chunk.

FAQ Section

Q1: Can I use a different cake mix?

A1: Absolutely! You can substitute the vanilla cake mix with yellow cake mix or even coconut cake mix for a more intense coconut flavor.

Q2: Can I freeze this cake?

A2: Yes, you can freeze this cake! Just be sure to cover it tightly and freeze before adding the whipped cream and toppings. Thaw it in the fridge overnight before serving.

Q3: Can I make this cake without the coconut?

A3: Yes! If you’re not a fan of coconut, simply skip the shredded coconut in the syrup and topping. The cake will still be delicious with just the pineapple and whipped cream.

Q4: How long can I store leftovers?

A4: You can store leftovers in the fridge for up to 4 days. The cake will stay moist and flavorful.

Q5: Can I make this cake without the syrup soaking?

A5: If you prefer a less intense pineapple flavor, you can skip the soaking step. Just top the cake with the whipped cream and other toppings, but the syrup really makes this cake extra moist and flavorful.

Q6: Can I make this cake in advance?

A6: Yes, this cake is perfect for making in advance! Let it soak and chill overnight for the best results.

Q7: Can I add other fruits to the topping?

A7: Definitely! You can add fresh mango, kiwi, or strawberries to the topping for a fun twist.

Q8: How can I make this cake less sweet?

A8: If you want to tone down the sweetness, try using unsweetened coconut and light or skim sweetened condensed milk.

Q9: Can I use homemade whipped cream instead of store-bought?

A9: Of course! Homemade whipped cream will give this cake an even more fresh, rich flavor. Just whip heavy cream with a bit of sugar and vanilla until soft peaks form.

Q10: Is this cake gluten-free?

A10: This recipe is made with a boxed cake mix, which is typically not gluten-free. However, you can easily make it gluten-free by using a gluten-free cake mix.

Conclusion

Hawaiian Pineapple Coconut Poke Cake is the ultimate tropical dessert that’s both refreshing and decadent. It’s simple to make, deliciously moist, and perfect for any occasion. Whether you’re celebrating summer, hosting a party, or simply craving something sweet, this cake is sure to transport you to a sunny beach with every bite. Get ready to wow your friends and family with this tropical delight!

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