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
Scale
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
