If you crave a tropical escape in your dessert, the Hawaiian Pineapple Coconut Poke Cake Recipe is your delicious answer. This cake combines moist yellow cake infused with juicy crushed pineapple and a luscious coconut whipped topping to create a vibrant, sweet, and perfectly textured treat. Whether for a casual family gathering or a special occasion, this poke cake delivers bright island flavors with a stunning presentation that’s surprisingly simple to make. Prepare to delight your taste buds with this crowd-pleaser that beautifully balances fruity freshness and creamy coconut goodness.
Ingredients You’ll Need
Gathering the ingredients for this Hawaiian Pineapple Coconut Poke Cake Recipe is effortless, but each one plays an essential role in building flavor, texture, and that tropical vibe we all love. From the tender crumb of the yellow cake to the toasty crunch of shredded coconut, every element enhances the overall experience.
- Yellow cake mix: The foundation of the cake, providing a light and fluffy base that soaks up the pineapple juice beautifully.
- Eggs, oil, and water: Standard ingredients that activate the cake mix and ensure moistness and structure.
- Crushed pineapple, undrained: Adds juicy sweetness and moisture, making the cake extra tender and bursting with tropical flavor.
- Shredded coconut: Mixed into the cake for a gentle, chewy texture and subtle nutty sweetness.
- Whipped topping or heavy cream: Provides the creamy crowning glory that balances the cake’s fruity brightness.
- Sweetened shredded coconut, toasted: Sprinkled on top to add a crunchy, golden finish and an inviting aroma.
- Maraschino cherries (optional): Classic, colorful garnish that adds a pop of cheer and a hint of extra sweetness.
How to Make Hawaiian Pineapple Coconut Poke Cake Recipe
Step 1: Prepare the Cake Batter
Begin by following the instructions on your yellow cake mix box, combining the required eggs, oil, and water. This simple step sets the stage for the moist, tender texture that makes this recipe shine. The magic happens when the batter perfectly absorbs the pineapple juice later, so getting this base right is key.
Step 2: Bake the Cake
Pour the freshly mixed batter into a greased 9×13-inch baking dish, spreading it evenly. Bake according to the cake mix package directions until a toothpick inserted in the center comes out clean. Once done, allow the cake to cool in the pan for about 10 minutes — this short rest helps it set without becoming dry.
Step 3: Poke the Cake
Using the handle of a wooden spoon or a skewer, poke holes evenly all over the surface of the warm cake. This simple technique is essential because it allows the pineapple juice to seep deeply into the cake, infusing every bite with tropical flavor and extra moisture.
Step 4: Add the Pineapple
Pour the entire can of undrained crushed pineapple over the cake, spreading it gently to cover the holes and soak into the cake. The pineapple’s natural juice drips into the holes, creating moist pockets that are juicy and flavorful, perfect for that signature poke cake effect.
Step 5: Make the Topping
Once the pineapple has been added, spread the whipped topping evenly over the cake. This creamy layer balances the tangy pineapple and adds a dreamy, light texture that makes this dessert so irresistible. If you prefer, freshly whipped heavy cream works beautifully here, offering a fluffier alternative.
Step 6: Garnish and Chill
To finish, sprinkle the sweetened shredded coconut that has been lightly toasted until golden over the whipped topping. The toasting adds a lovely depth of flavor and a hint of crunch, elevating the whole dessert. Add a few maraschino cherries on top if you want a classic tropical touch. Then, refrigerate the cake for at least two hours. Chilling allows the flavors to meld perfectly and gives it that ideal poke cake texture.
How to Serve Hawaiian Pineapple Coconut Poke Cake Recipe
Garnishes
This poke cake already looks inviting, but a few finishing touches never hurt. Toasted coconut flakes not only add flavor but also a pretty, rustic texture on top. For an extra burst of color and nostalgia, a few maraschino cherries scattered on top are optional yet delightful. Fresh pineapple chunks or a sprinkle of chopped macadamia nuts will also brighten the presentation and taste.
Side Dishes
This cake is a star on its own, but pairing it with a tangy fruit salad or a scoop of vanilla ice cream can elevate your dessert experience. Light, refreshing sides like a citrusy mango salsa or a simple bowl of mixed tropical fruits harmonize with the cake’s sweet coconut and pineapple notes beautifully.
Creative Ways to Present
For a fun twist, serve individual portions in clear glass cups to showcase the layers of cake, pineapple, and whipped topping. You can also turn this recipe into cupcakes by baking the cake batter in muffin tins and poking each cupcake before adding pineapple and frosting. These personalized bites are perfect for parties or potlucks and make presentation a breeze.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. The flavors continue to meld further after a day or two, making it even better if you have the patience to wait.
Freezing
You can freeze this poke cake, but it’s best to do so before adding the whipped topping to preserve texture. Wrap the cooled cake tightly in plastic wrap and then foil, storing it in the freezer for up to two months. Thaw it in the fridge overnight, then add the whipped topping and garnishes before serving.
Reheating
Since this cake is best enjoyed chilled, reheating is generally not recommended. If you do want to warm a slice, gently microwave it for 10-15 seconds, but be aware this can change the texture. It’s truly best served cold or at room temperature to savor the perfect balance of creamy and fruity.
FAQs
Can I use fresh pineapple instead of canned for the Hawaiian Pineapple Coconut Poke Cake Recipe?
Fresh pineapple can be used, but it will have less juice than canned, so you might need to add a bit of pineapple juice or syrup to help the cake soak up enough moisture. Using canned pineapple makes the recipe easier and ensures a perfectly moist cake every time.
Is there a gluten-free option for this poke cake?
Absolutely! You can substitute the yellow cake mix with a gluten-free yellow cake mix. Just make sure your other ingredients, like whipped topping, also meet gluten-free standards. The result will be just as delicious and tropical.
What can I use instead of shredded coconut if I don’t like coconut?
If coconut isn’t your favorite, you could try finely chopped nuts like macadamias or almonds for that crunchy topping. Alternatively, omit the coconut completely and focus on the pineapple and whipped topping for flavor and texture.
How long should I refrigerate the cake before serving?
For the best flavor and texture, refrigerate the cake for at least two hours. This resting time allows the pineapple juice to soak deep into the cake and for the whipped topping to firm up, making each bite perfectly balanced and refreshing.
Can this recipe be doubled for a larger crowd?
Yes! Just double all the ingredients and use a larger baking dish, or bake in two 9×13-inch pans. Timing may vary slightly, so keep an eye on the cake as it bakes. The tropical flavors and creamy coconut goodness will not disappoint a big group.
Final Thoughts
I can’t recommend the Hawaiian Pineapple Coconut Poke Cake Recipe enough for anyone seeking a dessert that’s bursting with tropical charm and incredibly easy to prepare. Its moist texture, juicy pineapple pockets, and fluffy coconut topping come together like a vacation for your taste buds. Once you try it, I’m sure it will become a go-to anytime you want to brighten your day with something sweet and refreshing. Give it a whirl and watch it disappear fast every time!
Print
Hawaiian Pineapple Coconut Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American Tropical
Description
This Hawaiian Pineapple Coconut Poke Cake is a tropical-inspired dessert featuring moist yellow cake infused with crushed pineapple, topped with creamy whipped topping and toasted coconut. Garnished with maraschino cherries, this refreshing and easy-to-make cake is perfect for summer gatherings or any occasion that calls for a sweet, fruity treat.
Ingredients
Cake
- 1 box yellow cake mix (plus the ingredients required on the box: typically eggs, oil, and water)
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup shredded coconut
Topping and Garnish
- 1 (8 oz) tub whipped topping (or heavy cream, whipped)
- 1/2 cup sweetened shredded coconut, toasted (for garnish)
- 1/4 cup maraschino cherries (for garnish, optional)
Instructions
- Prepare the cake: Prepare the yellow cake mix according to the package instructions using the required eggs, oil, and water. Mix all ingredients until smooth and well combined.
- Bake the cake: Pour the cake batter into a greased 9×13-inch baking dish. Bake in a preheated oven according to the time and temperature on the cake mix box (usually 350°F for 30-35 minutes) until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.
- Poke the cake: Use the handle of a wooden spoon or a similar utensil to poke holes evenly all over the surface of the warm cake. These holes allow the pineapple juice to seep into the cake, enhancing its moisture and flavor.
- Add the pineapple: Pour the entire can of undrained crushed pineapple evenly over the cake, making sure the juice seeps into the holes.
- Make the topping: Spread the whipped topping evenly over the pineapple layer, covering the entire surface of the cake.
- Garnish: Sprinkle the toasted shredded coconut evenly over the whipped topping. Optionally, add maraschino cherries on top for a colorful, festive finish.
- Refrigerate and serve: Refrigerate the cake for at least 2 hours before serving to let the flavors meld together and the cake to set properly. Slice and serve chilled.
Notes
- For extra coconut flavor, you can mix the shredded coconut into the cake batter before baking.
- To toast shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally, until golden brown.
- Using whipped cream instead of whipped topping will give a fresher taste, but whipped topping can hold up better for longer periods.
- This cake is best served chilled and consumed within 3 days for optimal freshness.
- You can substitute maraschino cherries with fresh pineapple slices or other tropical fruit for garnish.
