Hawaiian Pineapple Coconut Poke Cake Recipe
If you’re craving a tropical escape in every bite, the Hawaiian Pineapple Coconut Poke Cake Recipe is your golden ticket. This delightfully moist and fluffy cake is infused with the bright, juicy sweetness of crushed pineapple and finished with a cloud of whipped topping and a delicate sprinkle of toasted coconut. It’s a vibrant, crowd-pleasing dessert that balances sweet and tangy flavors with a luscious texture that feels like a mini-vacation on your plate. Whether you’re serving it at a family gathering or just treating yourself, this poke cake delivers island vibes and joy in every forkful.
Ingredients You’ll Need
These ingredients are refreshingly simple and truly the heart of this recipe. Each one plays a crucial role—from the cake base providing that tender crumb, to pineapple adding juiciness, and coconut lending a nutty, tropical aroma. Together, they create a harmonious symphony of flavor and texture that makes this dessert so irresistible.
- Yellow cake mix plus ingredients: The foundation of the cake, easy to prepare and perfectly fluffy when baked.
- Crushed pineapple, undrained (20 oz): Adds moisture and a sweet tang that soaks beautifully into the cake.
- Shredded coconut (1/2 cup): Mixed into the cake for subtle texture and tropical flavor.
- Whipped topping (8 oz tub) or heavy cream, whipped: Creates a light, creamy topping that complements the fruity layers.
- Sweetened shredded coconut, toasted (1/2 cup): For garnish, giving a toasty crunch and enhanced coconut aroma.
- Maraschino cherries (1/4 cup, optional): Adds a pop of color and a touch of extra sweetness on top.
How to Make Hawaiian Pineapple Coconut Poke Cake Recipe
Step 1: Prepare the Cake Batter
Start by following the package instructions for your yellow cake mix, adding the eggs, oil, and water as directed. This mix creates the perfect airy base that’s moist enough to soak up all the pineapple juices later on. Once your batter is ready, stir in the shredded coconut for that lovely island flair baked right into every bite.
Step 2: Bake the Cake
Pour your coconut-infused batter into a greased 9×13-inch baking dish. Pop it in the oven and bake according to the cake mix directions—usually around 30 to 35 minutes—until it’s beautifully golden and a toothpick comes out clean. Let it rest for about 10 minutes so it’s cool enough to handle but still warm enough to absorb the pineapple deliciousness.
Step 3: Poke and Pour the Pineapple
This is where the magic happens. Using a fork or the handle of a wooden spoon, gently poke holes all over the warm cake—don’t be shy! The more holes, the more pineapple syrup seeps in for that juicy, flavorful burst with every mouthful. Pour the entire can of undrained crushed pineapple evenly over the top. Press it in lightly so the sweet juices soak deep inside the cake layers.
Step 4: Add the Whipped Topping and Garnish
Now, spread a generous layer of whipped topping over the pineapple-soaked cake, smoothing it out for a luscious finish. Then sprinkle the toasted shredded coconut on top for a toasty crunch and eye-catching contrast. If you want to bring extra color and sweetness, add those maraschino cherries on like little jewels adorning your island masterpiece.
Step 5: Chill and Enjoy
Refrigerate the cake for at least two hours before serving. This wait lets all the tropical flavors meld together perfectly, making every slice refreshing and cohesive. When ready, slice into generous squares and prepare for compliments!
How to Serve Hawaiian Pineapple Coconut Poke Cake Recipe
Garnishes
To elevate your presentation and flavor, garnish the cake with a sprinkle of additional toasted coconut or a few bright maraschino cherries. Fresh pineapple chunks or even a mint leaf can add a fresh, colorful finish that makes the cake look as stunning as it tastes.
Side Dishes
This poke cake pairs beautifully with light accompaniments such as tropical fruit salad, vanilla ice cream, or a scoop of coconut sorbet. Consider fresh berries on the side to add a burst of tartness that balances the cake’s sweetness delightfully.
Creative Ways to Present
For parties or gatherings, try serving this Hawaiian Pineapple Coconut Poke Cake Recipe in individual mason jars layered with pineapple pieces and whipped topping. Another fun idea is to cut the cake into small bite-sized squares and arrange on a platter with decorative toothpicks for easy, festive snacking.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator. The flavors actually deepen over time, so your cake can taste even better the next day. Just make sure it’s kept cold to preserve the whipped topping and keep the cake moist.
Freezing
If you want to save some for later, you can freeze the cake without the whipped topping. Wrap it tightly in plastic wrap and then foil before freezing. When ready to enjoy, thaw overnight in the fridge and then add fresh whipped topping before serving for a just-made taste.
Reheating
This poke cake is best served chilled, but if you prefer it slightly warmer, let it sit at room temperature for about 15 minutes. Avoid microwaving, as heat can cause the whipped topping to melt and the texture to become soggy.
FAQs
Can I make this Hawaiian Pineapple Coconut Poke Cake Recipe from scratch?
Absolutely! While the boxed yellow cake mix is convenient and reliable, you can use your favorite homemade yellow cake recipe. Just keep the rest of the instructions the same for that classic poke cake effect.
What can I use instead of whipped topping?
Heavy cream whipped to soft peaks works beautifully as a substitute. You can also try coconut whipped cream for an even more tropical flavor and a dairy-free option.
Can I use fresh pineapple instead of canned?
Fresh pineapple works, but make sure to finely chop it and include some juice to mimic the moisture the canned crushed pineapple brings. Undrained canned pineapple is preferred for best results.
How long does this cake stay fresh?
Refrigerated in an airtight container, the cake stays fresh and tasty for up to 3 days. Beyond that, the texture and flavor may start to decline.
Is this cake gluten-free?
Not as written, since most yellow cake mixes contain gluten. However, you can substitute a gluten-free yellow cake mix to make it safe for those with gluten sensitivities.
Final Thoughts
If you’re ready to bring the sunshine and sweet tropical flavors of Hawaii into your kitchen, the Hawaiian Pineapple Coconut Poke Cake Recipe is a must-try. It’s simple, delicious, and guaranteed to bring smiles to your table. Once you make it, this cake might just become your new go-to dessert for summer celebrations or when the mood for a little island magic strikes.
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Hawaiian Pineapple Coconut Poke Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Hawaiian Pineapple Coconut Poke Cake is a delightful tropical dessert combining moist yellow cake, juicy crushed pineapple, and creamy whipped topping. With a touch of shredded coconut and colorful maraschino cherries, it’s perfect for summer gatherings or anytime you want a sweet escape to paradise.
Ingredients
Cake
- 1 box yellow cake mix (plus the ingredients required on the box, typically eggs, oil, and water)
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup shredded coconut
Topping and Garnish
- 1 (8 oz) tub whipped topping (or heavy cream, whipped)
- 1/2 cup sweetened shredded coconut, toasted (for garnish)
- 1/4 cup maraschino cherries, for garnish (optional)
Instructions
- Prepare the cake batter: Follow the package instructions for the yellow cake mix, adding the required eggs, oil, and water to make the batter.
- Bake the cake: Pour the batter into a greased 9×13-inch baking dish and bake according to the cake mix package directions until a toothpick inserted in the center comes out clean.
- Cool and poke the cake: Let the cake cool in the pan for about 10 minutes. Using the handle of a wooden spoon or a similar tool, poke holes all over the surface of the cake to allow the pineapple to seep in.
- Add the pineapple: Pour the undrained crushed pineapple evenly over the cake, letting it fill in the holes and soak into the cake.
- Make the topping: Spread the whipped topping evenly over the pineapple layer, covering the entire cake surface.
- Garnish the cake: Sprinkle the toasted shredded coconut evenly over the whipped topping for texture and flavor. Optionally, add maraschino cherries on top for a bright, decorative touch.
- Chill and serve: Refrigerate the cake for at least 2 hours to let the flavors meld and the cake set before slicing and serving.
Notes
- Use fresh pineapple instead of canned for a more natural flavor if preferred.
- To toast coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
- Whipped cream can be used in place of whipped topping for a lighter texture.
- Keep the cake refrigerated until serving to maintain freshness and texture.
- Maraschino cherries are optional but add a nice color contrast and sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
