If you’ve ever wished you could capture the tropical sunshine and vibrant flavors of an island getaway in a single dessert, the Hawaiian Poke Cake Recipe makes that dream come true. This cake combines the moistness of a golden yellow cake with luscious pineapple juice and creamy coconut milk poured right into it, creating a juicy, melt-in-your-mouth experience topped with fluffy whipped cream, shredded coconut, and bright pineapple chunks. It’s like a bite of paradise at any time of year, guaranteed to bring smiles and mini celebrations around your table.
Ingredients You’ll Need
Getting this Hawaiian Poke Cake Recipe right is all about combining simple, fresh ingredients that each play a crucial role in creating its irresistible tropical charm. From the fluffy cake base to the juicy and creamy soaking syrup, each component adds incredible flavor, texture, and visual appeal.
- Yellow cake mix (15.25 oz): The foundation providing a light and tender crumb that bakes up beautifully golden.
- Pineapple juice (1 cup): Adds natural sweetness and that unmistakable Hawaiian tropical flavor that soaks into the cake.
- Full-fat coconut milk (1 cup): Brings rich creaminess and a subtle coconut aroma that pairs wonderfully with pineapple.
- Sweetened shredded coconut (1 cup): Adds chewy texture and visual interest with an extra burst of coconut flavor.
- Pineapple chunks (1 cup, drained): Juicy, fresh pieces that decorate the top and reinforce the tropical vibe.
- Whipped topping (1 cup): Light and fluffy, it perfectly balances the moist cake with a cool, creamy finish.
- Maraschino cherries (¼ cup): Pops of bright color and a hint of cherry sweetness that make this cake truly festive.
How to Make Hawaiian Poke Cake Recipe
Step 1: Prepare and Bake Your Cake
Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking dish to prevent sticking. Mix the yellow cake batter according to the package’s instructions, then pour it evenly into your prepared pan. Bake for 25 to 30 minutes until the top turns a gorgeous golden brown and a toothpick inserted comes out mostly clean. Allow your cake to cool just until warm, as it’s important it’s not piping hot for the next step.
Step 2: Poke and Pour the Tropical Mixture
Now comes the fun part — grab a fork and poke holes all over the surface of the warm cake. These holes let the flavorful pineapple juice and creamy coconut milk sink down deep into the cake, creating that signature soakiness unique to this poke cake. Pour the mixture slowly and evenly across the cake’s surface, letting the liquid absorb fully. You’ll notice the cake turn gorgeously moist and slightly glossy.
Step 3: Add Coconut and Whipped Topping
Sprinkle the shredded coconut evenly over the cake, which adds a delightful chew and subtle nuttiness. Then, spread the whipped topping over the entire cake for a cloud-like finish that cools and complements the tropical flavors beneath.
Step 4: Garnish with Pineapple and Cherries
Finally, arrange the pineapple chunks artfully on top of the whipped topping, followed by maraschino cherries. These colorful embellishments not only amp up the visual appeal but deliver extra bursts of fruity sweetness and that classic island flair.
How to Serve Hawaiian Poke Cake Recipe
Garnishes
For an extra-special presentation, sprinkle additional toasted coconut flakes on top, or add a few fresh mint leaves to bring a bright herbal note that contrasts beautifully with the rich sweetness. A drizzle of pineapple syrup or a small dollop of coconut cream on each slice can also elevate each bite.
Side Dishes
Hawaiian Poke Cake Recipe is a fantastic centerpiece dessert after a light, tropical-inspired meal. Serve it alongside fresh fruit salad, macadamia nut cookies, or even a scoop of vanilla ice cream for those who want a bit more indulgence. It also pairs nicely with a refreshing hibiscus iced tea or a tropical mocktail for a complete island-themed feast.
Creative Ways to Present
Consider serving individual portions in clear glass cups layered with pineapple chunks, cake pieces, whipped topping, and coconut for a poke cake parfait. Or transform this classic into cupcakes by baking the cake batter in a muffin tin, poking, pouring, and topping with whipped cream and garnishes for easy grab-and-go treats that still embody that Hawaiian spirit.
Make Ahead and Storage
Storing Leftovers
Leftover Hawaiian Poke Cake Recipe keeps best when covered tightly and refrigerated. Store it in an airtight container to maintain moisture and freshness for up to 3 days. Because it’s so moist, it’s important to keep it chilled to prevent any sogginess or spoilage.
Freezing
This cake freezes beautifully if you’re planning ahead. Wrap it securely in plastic wrap and then aluminum foil to protect from freezer burn. Thaw it overnight in the fridge before serving, though note that the whipped topping is best added fresh after thawing for optimal texture.
Reheating
Since this is a moist poke cake, reheating isn’t usually necessary or recommended, as it’s best enjoyed chilled or at room temperature. If you prefer a warm bite, try serving slices with a scoop of ice cream or briefly warming the pineapple chunks as a side instead.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple chunks work wonderfully and add a vibrant, natural sweetness. Just make sure to drain any excess juice so the cake doesn’t get overly soggy.
Is there a gluten-free way to make this Hawaiian Poke Cake Recipe?
You can substitute the yellow cake mix with your favorite gluten-free cake mix, but be sure to check that other ingredients like whipped topping and coconut are gluten-free as well to keep it safe.
Can I substitute coconut milk with something else?
While coconut milk adds wonderful richness, you can use full-fat canned evaporated milk or regular milk mixed with coconut extract in a pinch, though the flavor won’t be quite the same.
How far in advance can I make this poke cake?
This dessert is best made the day before or the morning of serving to allow the flavors to fully meld and the cake to soak up the tropical mixture.
Can I make this Hawaiian Poke Cake Recipe dairy-free?
Yes! Using dairy-free whipped topping and full-fat coconut milk keeps it dairy-free while maintaining the creamy, tropical flavors that make it so delightful.
Final Thoughts
There’s something truly magical about the Hawaiian Poke Cake Recipe that turns every gathering into a celebration filled with sunshine and smiles. Whether you’re making it for a special occasion or just to brighten an ordinary day, it’s guaranteed to bring warmth and joy with every bite. So go ahead, dive into this tropical treat and let a little island magic sweeten your day!
Print
Hawaiian Poke Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Hawaiian Poke Cake is a tropical-inspired dessert featuring a moist yellow cake infused with pineapple juice and coconut milk, topped with sweet shredded coconut, whipped topping, and garnished with pineapple chunks and maraschino cherries. Perfect for any occasion, it combines fruity flavors and creamy textures for a delightful treat.
Ingredients
Cake Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 cup pineapple juice (100%)
- 1 cup full-fat coconut milk
Toppings
- 1 cup sweetened shredded coconut
- 1 cup pineapple chunks (drained)
- 1 cup whipped topping
- ¼ cup maraschino cherries (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to ensure the cake doesn’t stick during baking.
- Mix Cake Batter: In a mixing bowl, prepare the yellow cake mix according to the package instructions, incorporating all required ingredients. Pour the batter evenly into the greased baking dish.
- Bake Cake: Bake the cake for 25-30 minutes until it is golden brown and a toothpick inserted comes out clean. After baking, allow the cake to cool slightly.
- Poke Holes: Once slightly cooled, use a fork to poke holes evenly throughout the surface of the cake. This allows the pineapple juice and coconut milk mixture to soak in.
- Pour Liquid Mixture: In a separate bowl, combine the pineapple juice and full-fat coconut milk. Pour this evenly over the cooled cake so that it seeps into the holes and moistens the cake thoroughly.
- Add Shredded Coconut: Sprinkle the sweetened shredded coconut generously over the top of the moistened cake to add texture and flavor.
- Top with Whipped Topping and Garnish: Spread the whipped topping evenly over the entire cake surface. Finally, garnish with pineapple chunks and maraschino cherries for a colorful, tropical finish.
Notes
- Make sure the cake is only slightly warm before pouring the pineapple and coconut mixture to prevent it from becoming too soggy.
- Drain the pineapple chunks well to avoid excess moisture on the topping.
- For a dairy-free version, use whipped coconut cream instead of regular whipped topping.
- Store any leftovers covered in the refrigerator and consume within 3 days for best freshness.
