If you are a fan of tropical flavors, you have to try this Hawaiian pineapple coconut poke cake by Cara’s Recipes. It is the perfect dessert this season, as it is packed with coconut and pineapple flavors. The cake is fluffy and moist and tastes absolutely delicious. I can have this every day and never get tired of it. I am sure everyone will get more than one slice of this cake.
RELATED: Chewy Coconut Bars Recipe
This recipe is easier than you can imagine as it uses yellow cake mix. It is made with crushed pineapples, coconut cream, vanilla pudding, shredded coconut, and whipped cream. I absolutely love that every ingredient complements each other. The sweetness and tartness of the pineapple, the creaminess of the coconut cream, and the rich and nutty flavors of the toasted coconut are amazing.
For more coconut-flavored desserts, check these out: Old-Fashioned Coconut Cream Pie, Crockpot Pineapple Coconut Spoon Cake Recipe, Easy-to-Make Milk Coconut Fudge
Easy Hawaiian Pineapple Coconut Poke Cake Ingredients
- 1 box (15.25 oz) French vanilla or yellow cake mix
- 1 can (20 oz) crushed pineapple (reserve the juice for the cake)
- 1 (3.4 oz) package of coconut cream instant pudding mix
- 1 (3.4 oz) vanilla instant pudding mix
- 4 cups of milk
- 1/2 cup of sweetened coconut flakes (toasted in the oven)
- 1 container (16 oz) of frozen whipped topping or 3 cups of fresh whipped cream
- maraschino cherries or pineapple slices
How to Make Hawaiian Pineapple Coconut Poke Cake
Step 1:
Preheat your oven to 350F.
Step 2:
In a large mixing bowl, add the cake mix and the other ingredients listed at the back of the cake mix, substituting the water with pineapple juice. If the juice is not enough, just add water. Mix until well combined.
Step 3:
Transfer the mixture to a greased 9 x 13 baking pan. Place inside the oven and bake according to package instructions or until a toothpick comes out clean when inserted in the center. Once done baking, place on a cooling rack for 10 to 15 minutes.
Step 4:
Using the end of a wooden spoon, evenly poke holes in the cake. Set aside.
Step 5:
In a large mixing bowl, add the milk and pudding mix. Beat until it starts to slightly thicken but is still pourable. Stir in the drained pineapple.
Step 6:
Pour the mixture over the warm cake, making sure it goes into poked holes. Cover it with plastic wrap and place in the refrigerator for about an hour.
Step 7:
Spread your sweetened coconut flakes on a large baking sheet and bake at 350F for 3 minutes at a time until they reach your desired toast level.
Step 8:
Spread a layer of whipped topping then top it with toasted shredded coconut. Garnish with pineapple slices or maraschino cherries, if preferred.
Hawaiian Pineapple Coconut Poke Cake
