Dreamy Hawaiian Pineapple Coconut Poke Cake Recipe

Sweet summer memories flood back when I savor this Hawaiian pineapple coconut poke cake that feels like a tropical vacation on a plate.

Juicy pineapple chunks nestle between moist cake layers, creating a dreamy dessert that sparks joy.

Creamy coconut cream weaves through each bite, offering a luscious texture that melts instantly.

Soft vanilla cake serves as the perfect canvas for these vibrant tropical flavors.

Hints of golden caramel and rich cream blend seamlessly, promising a dessert that surprises and delights.

Tropical ingredients dance together, inviting you to experience a slice of paradise with every forkful.

Grab your apron and let’s turn this delectable dream into reality.

Hawaiian Pineapple Coconut Poke Cake Overview

• Tropical Treat Delight: Escape to a Hawaiian paradise with this vibrant dessert that bursts with exotic pineapple and coconut flavors, perfect for transporting your taste buds to a sunny beach vacation.
• Super Simple Baking: Create an impressive dessert without complex techniques, using basic pantry ingredients and a straightforward method that even novice bakers can master with confidence.
• Crowd-Pleasing Dessert: Designed to wow family and friends, this cake offers a perfect balance of sweet, creamy, and tangy elements that appeal to multiple taste preferences at gatherings, potlucks, or summer celebrations.
• Make-Ahead Magic: Prepare this showstopping dessert in advance, allowing flavors to meld together while chilling, which means less stress and more enjoyment when serving guests or bringing a delightful treat to a party.

Ingredients for Hawaiian Pineapple Coconut Cake

• Yellow Cake Mix: A convenient and quick base for creating a delicious poke cake with a soft, moist texture.
• Ingredients Needed for Cake Mix: Typically eggs, oil, and water as specified on the package.

• Vanilla Pudding Mix: Provides a creamy and smooth layer that adds richness to the cake.
• Cold Milk: Helps to create the pudding mixture with a perfect consistency.
• Crushed Pineapple: Adds a tropical sweetness and moisture to the cake.
• Shredded Coconut: Brings a traditional Hawaiian flavor and textural contrast.
• Whipped Topping: Creates a light and fluffy final layer that complements the other ingredients.

• Wooden Spoon or Similar Tool: Used for creating holes in the cake to allow the pudding to seep through.

Step-by-Step Hawaiian Pineapple Poke Cake Prep

Step 1: Bake the Cake

Prepare a yellow cake mix following the package instructions. Pour the batter into a 9×13-inch baking dish and bake until golden and a toothpick comes out clean.

Step 2: Cool and Create Holes

Allow the cake to cool for 10 minutes. Use the handle of a wooden spoon to poke numerous holes across the entire surface of the cake.

Step 3: Prepare Creamy Pudding Layer

• Vanilla pudding mix
• Cold milk

Whisk until the mixture thickens and becomes smooth.

Step 4: Fill Cake with Pudding

Carefully spread the pudding mixture over the cake, ensuring it seeps into all the holes, creating a rich, creamy interior.

Step 5: Add Tropical Fruit Topping

Drain canned pineapple chunks. Gently press the pineapple pieces into the pudding layer, distributing them evenly across the cake.

Step 6: Sprinkle Coconut Goodness

Generously scatter shredded coconut over the entire cake surface, creating a tropical texture and flavor.

Step 7: Top with Whipped Cream

Cover the cake with a smooth layer of whipped topping, completely hiding the coconut and pineapple underneath.

Step 8: Chill and Serve

Refrigerate the cake for at least 2 hours, or ideally overnight. This allows the flavors to meld and the cake to set perfectly.

Tips for Perfect Poke Cake Texture

• Let the cake cool completely before poking holes to ensure the pudding absorbs evenly without making the cake too wet.
• Toast shredded coconut in a dry skillet for a few minutes to bring out a deeper, nuttier taste before sprinkling on top.
• Use sugar-free pudding mix and low-fat whipped topping to reduce calories without compromising flavor.
• Use the end of a wooden spoon or a chopstick to create uniform holes that help the pudding seep into the cake.
• Keep the cake refrigerated until serving to maintain its creamy texture and help flavors meld together.

Flavor Twists for Pineapple Coconut Poke Cake

• Tropical Mango Passion: Replace pineapple with diced fresh mango and swap coconut with toasted macadamia nuts for a different island-inspired dessert.
• Gluten-Free Friendly: Use a gluten-free cake mix and instant pudding mix to accommodate those with gluten sensitivities while maintaining the original flavor profile.
• Low-Sugar Option: Substitute sugar-free pudding mix, use a sugar-free cake mix, and replace whipped topping with a light Greek yogurt for a healthier version.
• Vegan Adaptation: Create plant-based cake using alternative milk, vegan pudding mix, coconut whipped cream, and dairy-free cake mix to transform the recipe for vegan diets.

Pairings to Serve with Poke Cake

Mix a coconut rum cocktail with pineapple juice and a splash of grenadine for a drink that mirrors the cake’s tropical flavors.

Serve a small scoop of mango or passion fruit sorbet alongside the cake to enhance its refreshing, island-inspired profile.

Brew a light coconut-flavored coffee or add coconut creamer to your regular coffee, creating a smooth companion that echoes the cake’s tropical essence.

Sprinkle fresh lime zest over the cake or serve with a small lime wedge to add a bright, citrusy contrast to the sweet dessert.

How to Store Poke Cake Properly

• Store the cake in an airtight container in the refrigerator for up to 4 days. Cover tightly with plastic wrap or lid to prevent drying out and absorbing other food odors.
• Wrap the cake securely in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut individual portions and place in separate sealed containers for easy grab-and-go snacks or desserts.
• Enjoy chilled directly from the refrigerator. For a slightly warm texture, let the cake sit at room temperature for 15-20 minutes before serving.

FAQs

• What are the key ingredients in this Hawaiian Pineapple Coconut Poke Cake?

The key ingredients include boxed cake mix, vanilla pudding mix, cold milk, canned pineapple, shredded coconut, and whipped topping.

• Is this recipe difficult to make?

No, it’s very easy and requires basic baking skills with simple steps like mixing cake batter, poking holes, and layering ingredients.

• Can I use fresh pineapple instead of canned?

Canned pineapple works best because it’s already drained and has the right moisture level for this recipe. Fresh pineapple might make the cake too wet.

• How long does this cake stay fresh?

When stored in the refrigerator, this cake can remain fresh for 3-4 days in an airtight container.

Hawaiian Pineapple Coconut Poke Cake Recipe

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4.6 from 9 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Tropical Hawaiian Pineapple Coconut Poke Cake invites summer memories with its luscious layers of sweet, creamy delight. Moist cake infused with tangy pineapple and silky coconut cream promises a blissful escape you’ll savor down to the last delectable bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 box yellow cake mix
• 1 can (20 ounces) crushed pineapple, drained
• 1/2 cup sweetened shredded coconut

Pudding and Milk:

• 1 box (3.4 ounces) vanilla pudding mix
• 1 1/2 cups cold milk

Topping:

• 1 cup whipped topping (like Cool Whip)

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Instructions

1. Preheat oven and prepare cake batter according to package instructions, then bake in a 9×13-inch pan.
2. Allow cake to cool for approximately 10 minutes after removing from oven.
3. Create multiple holes across the cake surface using a wooden spoon handle or similar utensil.
4. Whisk vanilla pudding mix with cold milk until smooth and thickened.
5. Distribute pudding evenly over the cake, ensuring it penetrates the holes completely.
6. Carefully layer drained pineapple chunks across the pudding, gently pressing into the surface.
7. Generously scatter shredded coconut over the pineapple layer.
8. Cover the entire cake with a uniform layer of whipped topping.
9. Chill in refrigerator for minimum 2 hours, preferably overnight, to enhance flavor integration and texture.

Notes

• Customize cake mix by using gluten-free or dairy-free alternatives for specific dietary needs.
• Create precise holes evenly across the cake surface using the handle of a wooden spoon or the back of a small measuring spoon for consistent pudding distribution.
• Enhance tropical flavor by toasting coconut flakes before sprinkling on top, which adds a deeper, nuttier dimension and provides a delightful crunchy texture.
• Experiment with flavor variations by substituting vanilla pudding with coconut or pineapple pudding mix to intensify the tropical profile of the dessert.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 230 kcal
• Sugar: 18 g
• Sodium: 220 mg
• Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Trans Fat: 0.2 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 15 mg