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
Scale
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.
