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 Base
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
→ Topping & Garnish
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 Steps:
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 batter is smooth and well blended, about 2 minutes.
03 - Pour batter into prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
04 - Let cake cool in pan for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire cake surface, spacing about 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk in a medium bowl until completely smooth and combined.
06 - Slowly pour the milk mixture evenly over the warm cake, ensuring liquid fills all the holes. Allow to absorb for 5 minutes.
07 - Whisk together instant vanilla pudding mix, cold milk, and pineapple juice in a separate bowl. Continue whisking until mixture begins to thicken, about 2 minutes.
08 - Spread the thickened pudding mixture evenly over the cake, filling the holes and creating a smooth layer on top.
09 - Cover pan with plastic wrap or foil. Refrigerate for at least 1 hour until completely chilled and set.
10 - Once chilled, spread the thawed whipped topping evenly over the entire surface of the cake.
11 - Sprinkle toasted coconut evenly over the top. Garnish with fresh pineapple chunks and maraschino cherries if desired. Slice into 12 servings and serve cold.
# Expert Pointers:
01 -
- The combination of sweetened condensed milk and coconut milk creates the most incredible custard like texture inside the cake
- It tastes like a tropical vacation but comes together with mostly pantry staples and a boxed mix
02 -
- Poking the holes while the cake is still warm is essential for proper absorption
- The cake really does need that full hour in the refrigerator to set properly before topping
03 -
- Reserve the juice from your crushed pineapple to use in the pudding layer
- Toast your coconut in a dry skillet over medium heat, stirring constantly until golden