Dive into a tropical paradise with every bite of our Hawaiian Pineapple Coconut Poke Cake! This delightful dessert combines the sweet and tangy flavors of crushed pineapple and creamy coconut, creating a moist cake that will transport you straight to the beaches of Hawaii. Perfect for summer gatherings or any occasion that calls for a little sunshine, this poke cake is not just a treat for the taste buds but also a feast for the eyes. Ready to impress your friends and family with a dessert that’s as easy to make as it is delicious? Let’s get started!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Hawaiian
Serves: 12 servings
Ingredients
- 1 box yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can (20 oz) crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- Additional coconut for garnish
Instructions
- Preheat the oven to 350°F (180°C). Prepare a 9x13-inch baking dish by greasing it with butter or cooking spray.
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix on medium speed until well combined and smooth.
- Pour the cake batter into the prepared baking dish and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 5 minutes.
- While the cake is baking, prepare the pineapple coconut mixture. In a medium bowl, combine the crushed pineapple and sweetened shredded coconut. Mix well until the coconut is evenly distributed.
- Using a skewer or fork, poke holes all over the top of the warm cake. Spoon the pineapple coconut mixture evenly over the top of the cake, making sure to get some of the mixture into the holes.
- Let the cake cool completely on a wire rack.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined.
- Fold in the whipped topping until no white streaks remain.
- Spread the cream cheese mixture evenly over the top of the cooled cake.
- Garnish with additional sweetened shredded coconut and refrigerate for at least 30 minutes before serving.
- Cut into 12 servings and serve chilled.
Tips
- Choose the Right Cake Mix: For a more authentic Hawaiian flavor, opt for a yellow cake mix that has a hint of vanilla or coconut.
- Poke Holes Generously: Don’t be shy when poking holes in the cake! The more holes you create, the better the pineapple coconut mixture can soak in, ensuring every bite is packed with flavor.
- Chill Before Serving: Allow the cake to chill in the refrigerator for at least 30 minutes after adding the cream cheese layer. This helps the flavors meld together and makes it easier to slice.
- Garnish Creatively: For a beautiful presentation, consider adding fresh pineapple chunks or maraschino cherries on top along with the shredded coconut.
- Make it Ahead of Time: This cake is perfect for making a day in advance. The flavors deepen and the texture improves as it sits, making it an ideal make-ahead dessert for parties.
- Experiment with Toppings: Feel free to get creative with toppings! Try adding toasted coconut or a drizzle of chocolate for a unique twist.
Nutrition Facts
Calories: 544kcal
Carbohydrates: 73g
Protein: 6g
Fat: 29g
Saturated Fat: 18g
Cholesterol: 60mg
