Description
Hawaiian Poke Cake is a delightful tropical dessert that combines moist yellow cake with the refreshing flavors of pineapple and coconut. This easy-to-make treat is perfect for summer barbecues, birthday parties, or family gatherings, offering a taste of paradise in every bite. Topped with creamy whipped topping and sweet shredded coconut, it’s an irresistible crowd-pleaser that can be customized with additional fruits or nuts to suit your taste. Enjoy this vibrant, fruity cake as a centerpiece for any occasion, and watch as it becomes a favorite among friends and family.
Ingredients
- 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
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a mixing bowl, prepare the yellow cake mix according to package instructions, then pour it into the prepared baking dish.
- Bake for 25-30 minutes until golden brown. Allow the cake to cool slightly before poking holes throughout the top.
- In a separate bowl, mix together pineapple juice and coconut milk, then pour evenly over the cooled cake to soak into the holes.
- Sprinkle sweetened shredded coconut over the moist cake.
- Spread whipped topping on top and garnish with drained pineapple chunks and maraschino cherries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added flavor, consider mixing in crushed macadamia nuts or using mango juice instead of pineapple juice. To achieve a fluffier texture, use room temperature ingredients.