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Sweet Hawaiian Poke Cake

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A delightful Hawaiian Poke Cake that captures the essence of tropical paradise with coconut and pineapple flavors.

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) and grease a 9×13 inch baking pan. Prepare the yellow cake mix according to the package instructions.
  2. Pour the batter into your greased baking pan, spreading it evenly, and bake for about 25-30 minutes or until a toothpick comes out clean.
  3. Let the cake cool in the pan for about 15 minutes, then poke holes all over using a skewer or wooden spoon handle.
  4. Mix the remaining pineapple juice and coconut milk in a bowl, then pour it over the poked cake, letting it soak in for about 30 minutes.
  5. Spread the whipped topping over the cake, then sprinkle with shredded coconut and add the pineapple chunks.
  6. Garnish with maraschino cherries and refrigerate for at least an hour before serving.

Notes

For a toasted coconut flavor, consider toasting the shredded coconut before adding it to the cake.

Nutrition

Keywords: Hawaiian cake, poke cake, dessert, tropical dessert, pineapple, coconut

Find it online: https://sweetladle.com/hawaiian-poke-cake/