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
Scale
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.
