Easy Hawaiian Pineapple Coconut Poke Cake Recipe
There is nothing quite as joyful and vibrant as this Easy Hawaiian Pineapple Coconut Poke Cake Recipe to brighten up any gathering or day! This luscious dessert perfectly balances tropical flavors with a moist, tender texture that practically melts in your mouth. With juicy pineapple soaked into a soft vanilla cake, luscious coconut pudding layers, and a cloud of whipped topping crowned with toasted coconut flakes and charming maraschino cherries, every bite feels like a vacation. It’s simple enough for a weeknight treat yet impressive enough for special occasions, making it a beloved classic to share with family and friends.
Ingredients You’ll Need
The magic of this Easy Hawaiian Pineapple Coconut Poke Cake Recipe comes alive thanks to a handful of simple ingredients that each play a crucial role in building its signature flavor and texture. From the moist cake base to the creamy coconut pudding and the toasty coconut flakes, every element is essential for that perfect tropical balance.
- French vanilla or yellow cake mix: The foundation of your cake, bringing a tender crumb and rich flavor with ease.
- Eggs and oil: Vital for moisture and structure, ensuring the cake rises beautifully.
- Crushed pineapple (drained): Adds juicy sweetness and subtle tang that brightens the cake.
- Pineapple juice: Replace the water in the cake mix for an extra burst of pineapple flavor.
- Coconut cream instant pudding mix: Delivers that creamy, tropical coconut essence within the poke cake layers.
- Vanilla instant pudding mix: Balances the coconut with smooth, mellow sweetness.
- Milk: Needed to bring the pudding mixes to the perfect consistency.
- Sweetened coconut flakes: Toasted until golden to bring crunchiness and a nutty coconut aroma.
- Frozen whipped topping or fresh whipped cream: Adds a fluffy, light finish that complements the rich pudding.
- Maraschino cherries and pineapple slices (optional): Fun and colorful garnishes that add a festive touch.
How to Make Easy Hawaiian Pineapple Coconut Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350 degrees Fahrenheit and generously spray a deep 9×13-inch baking dish with non-stick spray to ensure easy cake removal. Next, in a large bowl, prepare your cake mix exactly as indicated on the box, but here’s the fun twist: substitute one cup of water with fresh pineapple juice you’ve drained from your crushed pineapple. This simple swap infuses every bite with tropical sweetness. Bake the cake following the package directions or until a toothpick inserted in the center comes out clean, then let it cool on a rack for 10-15 minutes.
Step 2: Poke the Cake
Once the cake is warm but not too hot, grab the handle of a wooden spoon and gently poke holes all over the surface. These holes are going to soak up all the luscious pudding mixture, so space them evenly for maximum moistness and flavor absorption!
Step 3: Prepare the Pudding Mixture
Whisk together the coconut cream and vanilla instant pudding mixes with four cups of milk using an electric mixer or hand whisk until the pudding begins to thicken but remains pourable. Stir in the drained crushed pineapple to distribute juicy pineapple bits throughout the creamy mixture.
Step 4: Pour and Chill
Slowly pour the pudding mixture over the warm cake, making sure it fills the holes you poked earlier. You’ll notice some pudding pooling on top — that’s perfect! Cover the cake with plastic wrap and refrigerate for at least one hour to allow the flavors to mingle and the pudding to set beautifully.
Step 5: Toast Coconut Flakes
While the cake chills, spread the sweetened coconut flakes on a baking sheet and toast in the oven at 350 degrees for short intervals of 3 minutes, checking closely until they reach a golden, fragrant toast level that will bring an irresistible crunch to the final bite.
Step 6: Add Whipped Topping and Garnish
After the cake has set, spread a thick, even layer of whipped topping or freshly whipped cream over the surface. Sprinkle generously with the toasted coconut flakes for texture and that toasty aroma. Finish it off with maraschino cherries or pineapple slices if you want to add a festive, colorful touch that mirrors the tropical vibe of this stunning dessert.
How to Serve Easy Hawaiian Pineapple Coconut Poke Cake Recipe
Garnishes
Fresh garnishes take this poke cake from delicious to dazzling. Bright maraschino cherries placed atop the whipped cream add pops of color and a touch of sweetness, while pineapple slices bring that fresh tropical vibe back to center stage. For a special touch, sprinkle a few more toasted coconut flakes just before serving to maintain their crispness.
Side Dishes
This cake pairs beautifully with light, fruity sides that complement its sweet, tropical flavors. A bowl of fresh tropical fruit salad, a scoop of vanilla ice cream, or even a tangy passion fruit sorbet make excellent companions, perfect for balancing out the cake’s creamy richness.
Creative Ways to Present
Serving this Easy Hawaiian Pineapple Coconut Poke Cake Recipe in individual clear cups can showcase the beautiful layers and textures, making it a stunning option for parties. Alternatively, slicing the cake into squares and topping each piece with a miniature pineapple spear and cherry creates a delightful bite-sized treat. For a picnic, wrap cake slices in parchment paper and ribbon for a charming portable dessert!
Make Ahead and Storage
Storing Leftovers
Keep any leftover poke cake well covered in the refrigerator, ideally with a layer of plastic wrap pressed gently on the whipped topping to prevent it from drying out. Stored correctly, it will stay fresh and flavorful for up to 3 days, giving you delicious bites to enjoy later.
Freezing
Freezing this poke cake is possible but best done without the whipped topping, as it can lose texture upon thawing. Freeze the cake first after baking and cooling but before adding the pudding and topping. Wrap tightly in plastic and foil to prevent freezer burn, and defrost slowly in the refrigerator before completing the pudding layer and garnishing.
Reheating
This dessert is meant to be served chilled, so reheating isn’t necessary. However, if you prefer it slightly less cool, allow the cake to sit at room temperature for 20 to 30 minutes before serving to bring out the flavor without melting the whipped topping.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple chopped finely can be used, but make sure to drain it well to avoid excess moisture that may alter the cake texture. The canned version is convenient and sweeter but fresh brings a nice natural tang.
What if I don’t have coconut cream pudding mix?
If coconut cream pudding mix isn’t available, you can use regular vanilla pudding and add a bit of coconut extract to capture that tropical flavor. This swap works well and keeps the cake deliciously coconutty.
Is there a dairy-free version of this poke cake?
Yes! Using dairy-free cake mix and substituting coconut milk for regular milk in the pudding, along with a dairy-free whipped topping, makes this recipe friendly for those avoiding dairy without compromising on flavor.
Can I make the cake gluten-free?
For a gluten-free take, simply use a gluten-free vanilla cake mix and confirm that all your pudding mixes and other ingredients are gluten-free. The cake will still be moist and flavorful with that tropical punch.
How long should I chill the cake before serving?
At least one hour is recommended to let the pudding fully set and the flavors meld together, but chilling it for up to 4 hours or overnight will only enhance the taste and texture.
Final Thoughts
This Easy Hawaiian Pineapple Coconut Poke Cake Recipe is a true celebration of tropical flavors wrapped into a moist, creamy, and downright irresistible dessert. Trust me, once you make it, it’s bound to become a go-to favorite for potlucks, birthdays, or whenever you need a little sweet sunshine in your day. So grab that cake mix and pineapple juice and let this delightful poke cake bring a slice of Hawaiian paradise right to your kitchen!
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Easy Hawaiian Pineapple Coconut Poke Cake Recipe
- Total Time: 45 minutes
- Yield: 12 servings 1x
Description
This Easy Hawaiian Pineapple Coconut Poke Cake is a tropical delight perfect for any occasion. It features a moist French vanilla or yellow cake infused with pineapple juice, poked holes filled with a creamy coconut and vanilla pudding mixture, and topped with toasted sweetened coconut flakes and whipped topping. Garnished with pineapple slices and maraschino cherries, this cake offers a luscious blend of flavors and textures that will transport you to the islands.
Ingredients
Cake
- 1 15.25 oz box French vanilla or yellow cake mix
- Eggs (as directed on cake mix box)
- Oil (as directed on cake mix box)
- 1 cup pineapple juice (substitute for water in cake mix; use juice drained from crushed pineapple; add water if needed to make 1 cup)
- 1 20 oz can crushed pineapple, drained
Pudding Filling
- 1 3.4 oz package coconut cream instant pudding mix
- 1 3.4 oz package vanilla instant pudding mix
- 4 cups milk
- Drained crushed pineapple (from above)
Topping and Garnishes
- 1/2 cup sweetened coconut flakes, toasted
- 1 16 oz container frozen whipped topping (Cool Whip) or 3 cups fresh whipped cream
- Maraschino cherries, for garnish (optional)
- Pineapple slices, for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a deep dish 9×13 inch baking pan with non-stick spray to ensure the cake doesn’t stick.
- Prepare Cake Batter: In a large mixing bowl, prepare the cake mix according to the box instructions, using the eggs and oil specified. Substitute 1 cup of pineapple juice (from the drained crushed pineapple) instead of water. If you don’t have enough pineapple juice, add water to make the full cup.
- Bake the Cake: Pour the batter into the prepared pan and bake in the oven following the time recommended on the cake box or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and place it on a cooling rack for 10-15 minutes to cool slightly.
- Poke Holes: Using the end of a wooden spoon, poke holes evenly spaced throughout the warm cake. This helps the pudding soak in.
- Make Pudding Mixture: With an electric hand mixer or whisk, beat together the milk and both instant pudding mixes until the mixture begins to thicken but remains pourable. Stir in the drained crushed pineapple until fully combined.
- Pour Pudding Over Cake: Pour this pudding mixture evenly over the warm cake, ensuring it fills the poked holes. You will have a layer of pudding on top and possibly some extra, depending on your dish size.
- Refrigerate: Cover the pan with plastic wrap and refrigerate for at least 1 hour to allow the pudding to set and soak into the cake.
- Toast Coconut Flakes: While the cake chills, spread the sweetened coconut flakes on a large baking sheet and toast them in the 350°F oven in 3-minute intervals until they reach your desired level of toastiness. Watch carefully to avoid burning.
- Add Topping and Garnish: Once the pudding is set, spread a layer of whipped topping over the cake. Sprinkle the toasted coconut flakes evenly on top. Garnish with pineapple slices and/or maraschino cherries if desired.
Notes
- You can use either Cool Whip or fresh whipped cream for the topping, depending on your preference.
- Make sure the cake has cooled slightly before poking holes to avoid breaking it apart.
- To toast coconut flakes evenly, stir them between 3-minute intervals and keep a close eye to prevent burning.
- If pineapple juice is insufficient, supplement with water to keep the liquid measurement accurate for the cake mix.
- This cake tastes best after chilling for several hours or overnight, allowing flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
