Description
A vibrant and tropical Hawaiian Poke Cake filled with pineapple and coconut flavors, topped with a creamy whipped topping.
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup pineapple juice (100%)
- 1 cup full-fat coconut milk
- 1 cup sweetened shredded coconut
- 1 cup pineapple chunks (drained)
- 1 cup whipped topping
- ¼ cup maraschino cherries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish well.
- Prepare the yellow cake mix according to package instructions, incorporating any additional ingredients needed for the mix.
- Pour the batter into the prepared dish, spreading it evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool slightly on a wire rack.
- Once the cake has cooled for about 10 minutes, take a fork or skewer and poke holes throughout the top of the cake—make them generous!
- In a mixing bowl, combine the pineapple juice and coconut milk. Mix it well and pour it evenly over the still-warm cake, allowing it to soak into the holes.
- While the cake is still moist, sprinkle sweetened shredded coconut over the top.
- Generously spread the whipped topping over the cake, smoothing it for an elegant finish.
- Last but not least, garnish with pineapple chunks and maraschino cherries for that beautiful tropical allure.
Notes
This cake can be made a day in advance. Add the whipped topping just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 25g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Hawaiian Poke Cake, tropical dessert, summer cake, pineapple cake, coconut cake