Hawaiian Poke Cake (Printable)

Moist yellow cake poked with sweetened condensed and coconut milk, topped with whipped cream and toasted coconut flakes.

# What You Need:

→ Cake Base

01 - 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 - 14 oz sweetened condensed milk
07 - 13.5 oz coconut milk
08 - 3.4 oz instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice

→ Topping & Garnish

11 - 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 and grease a 9x13-inch baking pan thoroughly.
02 - Combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water in a large bowl. Beat until completely smooth and well incorporated.
03 - Pour batter into prepared baking pan. Bake for 28-32 minutes until a toothpick inserted into the center emerges clean.
04 - Allow cake to cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire cake surface, spacing approximately 1 inch apart.
05 - Whisk together sweetened condensed milk and coconut milk in a medium bowl until fully blended. Drizzle this mixture slowly and evenly over the warm cake, allowing it to absorb into the holes.
06 - Combine instant vanilla pudding mix, cold milk, and pineapple juice in a separate bowl. Whisk vigorously for approximately 2 minutes until pudding thickens noticeably. Spread evenly over the cake surface.
07 - Cover the pan with plastic wrap or aluminum foil. Refrigerate for a minimum of 1 hour, though 2-3 hours yields optimal texture and flavor development.
08 - Once cake is thoroughly chilled, spread the thawed whipped topping evenly across the entire surface using a spatula.
09 - Sprinkle toasted coconut flakes generously over the whipped topping. Arrange fresh pineapple chunks and maraschino cherries across the top as desired.
10 - Cut into 12 equal portions and serve cold. For best results, slice with a clean knife dipped in hot water between cuts.

# Expert Suggestions:

01 -
  • The combination of sweetened condensed milk and coconut milk soaking into warm cake creates pockets of creamy tropical bliss in every single bite
  • It comes together with mostly pantry staples and a boxed cake mix, but tastes like you spent hours making something completely from scratch
  • You can assemble it the night before and wake up to a showstopping dessert that needs zero last-minute fuss
02 -
  • Poke your holes while the cake is still warm but not hot, or the soaking liquids will absorb too quickly and pool at the bottom
  • Let the cake cool the full 10 minutes before poking or your holes will collapse and the cake structure will become too dense
  • The refrigerator time is not optional here as this dessert needs those hours to set properly and achieve the right texture
03 -
  • Reserve the pineapple juice from your crushed pineapple can to use in the pudding layer for an extra boost of tropical flavor
  • Try adding half a teaspoon of coconut extract to the cake batter if you really want to amplify the coconut experience

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