Hawaiian Poke Cake (Printable)

Moist yellow cake soaked in coconut and pineapple milks, topped with whipped cream and toasted coconut flakes.

# What You'll Need:

→ Cake

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 (reserved from crushed pineapple)

→ Topping

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.
02 - Combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water in a large bowl. Beat until smooth and well blended.
03 - Pour batter into prepared pan. Bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
04 - Let cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing about 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk in a medium bowl until thoroughly combined.
06 - Slowly pour the milk mixture evenly over the warm cake, allowing it to soak into the poke holes.
07 - In a separate bowl, whisk together instant vanilla pudding mix, cold milk, and pineapple juice until thickened, about 2 minutes.
08 - Spread the thickened pudding evenly over the cake surface.
09 - Cover and refrigerate for at least 1 hour, or until completely chilled and set.
10 - Spread thawed whipped topping evenly over the chilled cake surface.
11 - Sprinkle toasted coconut over the top. Garnish with fresh pineapple chunks and maraschino cherries if desired. Slice and serve chilled.

# Expert Tips:

01 -
  • The combination of sweetened condensed milk and coconut milk soaking into warm cake creates these incredible pockets of creamy sweetness in every single bite
  • It is one of those rare desserts that actually tastes better the next day, making it perfect for make ahead situations
02 -
  • Do not refrigerate the cake for more than 10 minutes before poking holes or it will not absorb the liquids properly
  • Sprinkle the toasted coconut right before serving because humidity makes it soft and sad within an hour
03 -
  • Position your rack in the middle of the oven for even baking, avoiding hot spots that can make one side dry while the other stays underbaked
  • Rotate the pan halfway through baking if your oven has any known temperature inconsistencies

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