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
Scale
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
