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Hawaiian Poke Cake

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A moist and fluffy cake soaked in sweet pineapple juice and topped with coconut and whipped cream, perfect for any gathering.

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

  1. Preheat your oven to 350°F (175°C).
  2. Prepare a 9×13-inch baking dish with cooking spray or butter.
  3. Mix the cake batter by combining yellow cake mix, 1 cup of pineapple juice, and 1 cup of coconut milk in a bowl.
  4. Pour the batter into the prepared baking dish and bake for 25-30 minutes.
  5. Poke holes all over the top of the cake once it is cool for about 10-15 minutes.
  6. Soak the cake with the remaining ½ cup of pineapple juice.
  7. Add sweetened shredded coconut and pineapple chunks on top of the warm cake.
  8. Chill the cake for at least 2-4 hours in the refrigerator.
  9. Top with whipped topping and garnish with maraschino cherries before serving.
  10. Slice and serve chilled.

Notes

This cake is best served chilled. It can be made in advance and tastes better after a day in the fridge.

Nutrition

Keywords: Hawaiian cake, poke cake, tropical dessert, easy cake recipe, summer dessert

Find it online: http://ivoryapron.com/hawaiian-poke-cake/