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Hawaiian Pineapple Coconut Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 80 reviews
  • Author: Mariam
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Hawaiian Pineapple Coconut Poke Cake combines a moist yellow cake base infused with sweet crushed pineapple and shredded coconut, topped with a creamy whipped topping and garnished with toasted coconut and maraschino cherries. This tropical-inspired dessert is easy to prepare, perfect for parties or a casual treat, offering a delightful blend of juicy pineapple and coconut flavors with a light and fluffy texture.

Ingredients

Scale

Cake

  • 1 box yellow cake mix (plus ingredients required on the box, typically eggs, oil, and water)
  • 1 can (20 oz) crushed pineapple, undrained
  • 1/2 cup shredded coconut

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

  1. Prepare Cake Batter: Prepare the yellow cake mix according to the package instructions using the required eggs, oil, and water. Stir in the undrained crushed pineapple and 1/2 cup shredded coconut gently to combine.
  2. Bake the Cake: Pour the prepared cake batter into a greased 9×13-inch baking dish, spreading it evenly. Bake the cake in a preheated oven at 350°F (175°C) for about 30 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool Slightly: Remove the cake from the oven and let it cool in the pan for about 10 minutes to allow it to stabilize before poking holes.
  4. Poke the Cake: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cake surface while still warm to allow the topping to seep in.
  5. Add Whipped Topping: Spread the whipped topping over the cake evenly, filling the holes with the creamy topping for added moisture and flavor.
  6. Garnish: Sprinkle the toasted shredded coconut evenly over the whipped topping, and optionally arrange maraschino cherries on top for a colorful and festive look.
  7. Refrigerate: Place the cake in the refrigerator and chill for at least 2 hours before serving to let the flavors meld and the cake set.
  8. Serve: Slice the cake into 12 pieces and serve chilled for a refreshing tropical dessert experience.

Notes

  • To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally until golden.
  • For a dairy-free version, substitute whipped topping with coconut whipped cream.
  • Make sure to poke holes evenly and sufficiently to allow the topping to absorb into the cake.
  • Store leftovers covered in the refrigerator for up to 3 days for best freshness.
  • Maraschino cherries garnish is optional but adds a nice pop of color and sweetness.

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Find it online: https://quickcookingmagic.com/hawaiian-pineapple-coconut-poke-cake-recipe/