Sunny Paradise: Tropical Pineapple Coconut Poke Cake Recipe

Summers bring a wave of sweet, tropical pineapple coconut poke cake magic that transforms ordinary desserts into extraordinary delights.

This recipe bursts with vibrant island-inspired flavors that dance across your palate.

Rich, moist cake layers soak up luscious pineapple juices and creamy coconut goodness.

Each slice promises a dreamy escape to a sun-drenched paradise without leaving your kitchen.

The combination of tropical ingredients creates a dessert that’s both refreshing and indulgent.

Smooth coconut cream and tangy pineapple chunks elevate this cake from simple to spectacular.

You’ll want to savor every single, delectable bite of this tropical treasure.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 405 kcal

Servings: 12

Ingredients That Make Hawaiian Pineapple Coconut Poke Cake Pop

• Yellow Cake Mix: Provides the fluffy foundation, opt for a high-quality mix for better texture and flavor.
• Crushed Pineapple: Adds moisture and tropical sweetness, choose ripe, juicy pineapple for intense flavor.
• Vanilla Extract: Enhances overall cake flavor, use pure vanilla for the best aromatic depth.

• Sweetened Condensed Milk: Creates a luscious, creamy layer that soaks into the cake, select a smooth, rich brand.
• Coconut Cream: Adds tropical richness and moisture, look for full-fat cream for maximum flavor.
• Shredded Coconut: Brings textural contrast and island-inspired crunch, choose unsweetened for balanced sweetness.

• Whipped Cream: Provides a light, airy topping, use heavy whipping cream for the most stable peaks.
• Maraschino Cherries: Offers a pop of color and classic Hawaiian-style garnish, select bright red, plump cherries.

Kitchen Tools for Pineapple Coconut Poke Cake Bliss

• 9×13-inch baking dish: Perfect for creating this delightful sheet cake.
• Mixing bowl: Large enough to combine cake ingredients smoothly.
• Whisk or electric mixer: Essential for blending cake mix and ingredients evenly.
• Measuring cups and spoons: Precise measurements guarantee delicious results.
• Cooling rack: Helps cake cool quickly and evenly after baking.
• Spatula: Useful for spreading batter and frosting the cake.
• Can opener: Needed to open crushed pineapple can if using canned fruit.

Instructions for Building a Hawaiian Poke Cake

• Warm Up the Oven

Crank the oven to a toasty 350°F and give your baking dish a quick spray of cooking oil to prevent sticking.

• Mix Magic

Whip up the cake batter with a tropical twist by swapping water for juicy crushed pineapple. Splash in some vanilla for extra flavor and blend until silky smooth.

• Bake to Perfection

Pour the sunshine-filled batter into your prepared pan and slide it into the oven. Let it bake for about 25-30 minutes until golden and delicious.

• Cool Down

After pulling the cake from the oven, let it rest and chill for 10 minutes. This helps it settle and makes the next steps easier.

Fun Swaps and Tips for Pineapple Coconut Poke Cake

• Tropical Topping Twist: Sprinkle toasted coconut flakes on top for an extra crunch and enhanced tropical flavor that elevates the cake's texture and taste.
• Make-Ahead Magic: Prepare the cake a day in advance and refrigerate overnight to allow flavors to meld and develop a richer, more intense pineapple-coconut profile.
• Gluten-Free Option: Swap standard cake mix with a gluten-free yellow cake mix to make this dessert accessible for those with gluten sensitivities while maintaining the delicious tropical essence.
• Dairy-Free Delight: Replace any dairy ingredients with coconut milk or almond milk to create a completely dairy-free version that still maintains the cake's creamy, moist texture.
• Vegan Version: Use a vegan cake mix, replace eggs with applesauce or flax eggs, and top with dairy-free whipped coconut cream to transform this dessert into a plant-based treat that doesn't compromise on flavor.

Serve Hawaiian Pineapple Coconut Poke Cake With Flair

• Tropical Dessert Plating: Slice the cake and garnish with fresh pineapple chunks, toasted coconut flakes, and a sprinkle of powdered sugar for a vibrant, island-inspired presentation.
• Creamy Companion: Serve alongside a scoop of vanilla bean ice cream or coconut sorbet to enhance the cake's tropical flavors and provide a cool, refreshing contrast.
• Brunch Delight: Pair with a tropical smoothie or fresh-squeezed orange juice for a delightful weekend brunch treat that brings Hawaiian sunshine to the table.
• After-Dinner Elegance: Drizzle with a light rum caramel sauce and serve on a decorative plate with a mint leaf for an elevated dessert experience that impresses guests.

Store Pineapple Coconut Poke Cake the Right Way

• Refrigerator Refresh: Store the cake in an airtight container in the refrigerator for up to 5 days, keeping its delightful moisture and tropical flavors intact.
• Freezer-Friendly Strategy: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months for a quick tropical dessert anytime.
• Quick Serving Tip: Remove the cake from the refrigerator 15-20 minutes before serving to allow it to soften slightly and enhance its creamy texture.
• Make-Ahead Magic: Prepare the cake a day in advance to let the flavors meld and develop a more intense pineapple and coconut profile, making it even more delicious.

Tropical Pineapple Coconut Poke Cake Recipe

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4.9 from 28 reviews

• Total Time: 40 minutes
• Yield: 13 1x

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Description

Luscious Hawaiian pineapple coconut poke cake delivers tropical paradise on a plate. Creamy coconut custard and tangy pineapple create a delightful dessert sure to transport taste buds to island bliss.

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Ingredients

Scale 1x2x3x

• 1 (20 oz / 567 g) can crushed pineapple, with juice
• 1 (14 oz / 397 g) can sweetened condensed milk
• 1 (15 oz / 425 g) can cream of coconut
• ½ cup (120 ml) pineapple juice
• 1 box yellow or white cake mix
• Eggs (as specified on box)
• Oil (as specified on box)
• Water (as specified on box)
• 1 tsp vanilla extract
• 1 (8 oz / 227 g) tub Cool Whip
• ½ cup (45 g) shredded sweetened coconut, toasted
• ½ cup (120 ml) crushed pineapple, drained
• ¼ cup (30 g) chopped macadamia nuts (optional)

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Instructions

1. Preparation: Ignite oven to 350°F and lightly lubricate rectangular baking dish with cooking spray to prevent potential sticking.
2. Batter Creation: Merge boxed cake mix with crushed pineapple and its natural juice, incorporating vanilla extract while whisking until achieving a smooth, golden-hued mixture with consistent texture and no lumps.
3. Baking Process: Carefully pour batter into prepared dish, ensuring uniform distribution across the surface, then slide into preheated oven and bake for 25-30 minutes until cake develops a golden-brown exterior and passes the toothpick test.
4. Cooling Stage: Extract cake from oven and allow to rest for 10 minutes, enabling structural stabilization and facilitating easier handling during further cake preparation steps.

Notes

• Pineapple Juice Power: Use the entire can of crushed pineapple, including juice, to guarantee maximum moisture and tropical flavor intensity in the cake.
• Temperature Precision: Check cake doneness by inserting a toothpick into the center – it should emerge clean without raw batter for perfect baking results.
• Cooling Strategy: Let cake cool completely before adding coconut topping to prevent liquid from making the surface soggy and maintain ideal texture.
• Dairy-Free Adaptation: Swap standard boxed cake mix with gluten-free or vegan alternatives to accommodate different dietary requirements while maintaining the delicious Hawaiian-inspired profile.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 13
• Calories: 300
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg