Description
This Hawaiian Pineapple Coconut Poke Cake is the perfect tropical treat! A moist, fluffy cake infused with a sweet pineapple flavor, topped with coconut, whipped cream, and more pineapple. It’s easy to make and sure to impress at any summer gathering, party, or family meal. A tropical paradise in every bite!
Ingredients
Scale
For the Cake:
- 1 box yellow cake mix (plus the ingredients required on the box, typically eggs, oil, and water)
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup shredded coconut
For the Topping:
- 1 (8 oz) tub whipped topping (or heavy cream, whipped)
- 1/2 cup sweetened shredded coconut, toasted (for garnish)
- 1/4 cup maraschino cherries, for garnish (optional)
Instructions
- Prepare the cake:
- Preheat your oven to 350°F (175°C).
- Prepare the yellow cake mix according to the package instructions using the required eggs, oil, and water.
- Pour the cake batter into a greased 9×13-inch baking dish.
- Bake the cake:
- Bake the cake in the preheated oven for the time indicated on the cake mix box (usually around 28-30 minutes) or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes.
- Poke the cake:
- After the cake has cooled slightly, use the handle of a wooden spoon or a fork to poke holes all over the cake, about 1-inch apart.
- Add the pineapple:
- Open the can of crushed pineapple, and while it’s still undrained, pour the entire can over the cake, spreading it evenly into the holes you made. Allow the pineapple to soak in as the cake cools to room temperature.
- Make the topping:
- Once the cake is fully cooled, spread a layer of whipped topping over the entire cake.
- Sprinkle the toasted shredded coconut evenly over the whipped topping.
- Garnish and serve:
- Garnish the cake with maraschino cherries (if using) for a festive touch.
- Refrigerate the cake for at least 2 hours before serving to let the flavors meld together.
- Serve:
- Slice and serve chilled. Enjoy your tropical, refreshing dessert!
Notes
- For extra coconut flavor, add more shredded coconut to the cake batter or mix some into the whipped topping.
- If you prefer homemade whipped cream, simply whip 1 cup of heavy cream with 2-3 tablespoons powdered sugar and vanilla extract until stiff peaks form, then use it in place of the whipped topping.
- The cake can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (if recipe yields 12 servings)
- Calories: 280
- Sugar: 26g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg