Hawaiian Poke Cake (Printable version)
Moist yellow cake soaked in coconut and pineapple milks, topped with whipped cream and toasted coconut flakes.
# List of ingredients:
→ 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan.
02 - In a large bowl, combine cake mix, eggs, crushed pineapple with juice, vegetable oil, and water. Mix until smooth.
03 - Pour batter into prepared pan and bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
04 - Let the cake cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake, spacing about 1 inch apart.
05 - In a medium bowl, whisk together sweetened condensed milk and coconut milk until well combined. Slowly pour this mixture evenly over the warm cake, allowing it to soak into the holes.
06 - In another bowl, whisk together pudding mix, cold milk, and pineapple juice until thickened (about 2 minutes). Spread pudding evenly over the cake.
07 - Cover and refrigerate for at least 1 hour, or until fully chilled.
08 - Once chilled, spread whipped topping evenly over the cake.
09 - Sprinkle toasted coconut over the top. Garnish with fresh pineapple chunks and maraschino cherries, if desired. Slice and serve chilled.
# Expert Advice:
01 -
- The cake practically marinates itself while you go about your day, making it perfect for busy weeks when you still want something impressive.
- That creamy pudding layer mixed with sweetened condensed milk creates the most incredible texture that keeps everyone coming back for just one more bite.
02 -
- Do not skip the toasting step for the coconut because raw coconut has this strange waxy texture that nobody actually enjoys on dessert.
- Poke the holes while the cake is still warm but not hot to the touch, otherwise the liquids will pool on top instead of soaking in properly.
- This cake absolutely needs that full hour in the refrigerator to set up completely, or you will end up with a sloppy mess when you try to slice it.
03 -
- Reserve extra pineapple juice from the can if you need more for the pudding mixture, or just use a little regular milk.
- If you are feeling ambitious, you can absolutely make this completely from scratch with a homemade yellow cake and fresh whipped cream.