Are you looking to make a dessert that brings the flavors of the tropics right to your kitchen? Tropical Hawaiian Pineapple Coconut Poke Cake is the answer! This cake is the perfect combination of sweet pineapple, creamy coconut, and fluffy cake—ideal for any occasion, whether it’s a summer barbecue, birthday, or just a fun family treat. The layers of cake and pudding, topped with whipped cream and toasted coconut, make every bite a tropical vacation for your tastebuds!
In this article, we’ll guide you through creating this delicious dessert from scratch. We will also explore all the essential steps, tips, and secrets you need to make this recipe the best it can be. And, of course, we’ll show you exactly how to perfect this tropical Hawaiian poke cake every time.
What Is a Poke Cake?
Before diving into the recipe itself, let’s talk about poke cakes. These unique cakes got their name because after they’re baked, you “poke” holes in the cake with a wooden spoon handle or a fork. The holes are then filled with a mixture, usually pudding or gelatin, which soaks into the cake, creating a deliciously moist and flavorful treat.
Tropical Hawaiian Pineapple Coconut Poke Cake combines the richness of pineapple and coconut, adding a delightful tropical twist. The result is a moist cake that’s bursting with tropical flavor in every bite.
Ingredients for Tropical Hawaiian Pineapple Coconut Poke Cake
Creating the perfect poke cake requires the best ingredients, and for this tropical version, we’ve chosen some of the best flavors to represent a Hawaiian paradise. Here’s what you need:
- 1 box of French vanilla or yellow cake mix – This will form the base of your cake.
- 1 cup pineapple juice – From a can of drained crushed pineapple, this juice will infuse the cake with a burst of tropical flavor.
- Eggs and oil – As directed on the cake mix box.
- 1 can (20 oz) crushed pineapple – Be sure to drain the pineapple before using it.
- 1 package (3.4 oz) instant coconut cream pudding mix – This will give the cake its creamy coconut flavor.
- 1 package (3.4 oz) instant vanilla pudding mix – A classic flavor that complements the coconut perfectly.
- 4 cups of milk – For mixing the pudding.
- 1/2 cup sweetened shredded coconut – For the toasty topping.
- 1 container (16 oz) whipped topping (Cool Whip) – This light and airy topping will finish off your poke cake.
- Maraschino cherries and/or pineapple slices – Optional for a beautiful garnish.
Step-by-Step Instructions for Tropical Hawaiian Pineapple Coconut Poke Cake
Step 1: Prepare the Cake
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan to ensure the cake doesn’t stick. In a large mixing bowl, combine the cake mix, eggs, and oil. Here’s the twist: instead of using just water, substitute 1 cup of water with the pineapple juice you reserved from the canned pineapple. This will give your cake a subtle pineapple flavor throughout. Stir the mixture until it’s well-blended.
Once you have a smooth batter, pour it into the prepared baking pan. Bake the cake according to the instructions on the box, typically about 35 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Poke the Cake
After baking, remove the cake from the oven and allow it to cool for about 10-15 minutes. Then, take the handle of a wooden spoon or a fork and poke holes evenly across the entire surface of the cake. These holes are essential for the pudding mixture to seep into the cake and create that moist, flavorful texture we’re after.
Step 3: Prepare the Pudding Mixture
While your cake is cooling, prepare the pudding mixture. In a large mixing bowl, whisk together the coconut cream pudding mix, vanilla pudding mix, and 4 cups of milk. Whisk it until it begins to thicken but is still pourable. This should only take a few minutes. Next, fold in the drained crushed pineapple, making sure it is evenly distributed throughout the mixture.
Step 4: Fill the Cake
Once the pudding mixture is ready, pour it generously over the cake, ensuring it fills the holes and evenly covers the surface. This is where the cake gets all its flavor! The pudding will soak into the holes, making each slice a bite of pure tropical paradise.
After covering the cake with the pudding mixture, cover it with plastic wrap and refrigerate it for at least 1 hour to let the pudding set and the flavors blend together. This chilling process is crucial for the best texture.
Step 5: Toast the Coconut
While the cake is chilling, it’s time to prepare the toasted coconut topping. Preheat your oven to 350°F (175°C) and spread the shredded coconut evenly on a baking sheet. Toast it in the oven for about 3 minutes at a time, stirring the coconut in between, until it reaches your desired level of toastiness. Be careful, as coconut can burn quickly. Once done, set it aside to cool.
Step 6: Top the Cake
After the pudding has set and the cake is nice and cold, it’s time to add the finishing touches. Spread the whipped topping evenly over the top of the cake. This gives the cake a cool and creamy finish, which balances the richness of the pudding and coconut. Next, sprinkle the toasted coconut evenly over the whipped topping.
If you want to make it extra special, garnish with maraschino cherries and/or pineapple slices. These garnishes are optional but add a lovely burst of color and an extra touch of Hawaiian vibes.
Step 7: Serve and Enjoy
Refrigerate the cake until you’re ready to serve it. When it’s time to enjoy, slice it up and serve. This cake is best kept chilled until ready to eat, so be sure to store any leftovers in the refrigerator.
Tips and Tricks for the Best Tropical Hawaiian Pineapple Coconut Poke Cake
- Cake Mix Options: While this recipe calls for French vanilla or yellow cake mix, you can experiment with other flavors like coconut cake mix for an even more intense tropical flavor.
- Make Ahead: You can easily make this cake ahead of time. Prepare it the day before, let it chill overnight, and serve it the next day. This allows the flavors to marinate even more!
- Use Fresh Pineapple: If you want to take it to the next level, consider using fresh pineapple instead of canned. Just be sure to cut it into small pieces and drain it well.
- Toasting the Coconut: For an even more enhanced flavor, toast the coconut a little darker than usual—it will add an extra depth of flavor and a slight caramelized taste.
Why You’ll Love This Tropical Hawaiian Pineapple Coconut Poke Cake
There are so many reasons to love this Tropical Hawaiian Pineapple Coconut Poke Cake. The tropical flavors of pineapple and coconut are both refreshing and indulgent, making it the perfect treat for summer or any special occasion. The cake is incredibly moist due to the pudding soaking in, and the whipped topping provides a smooth and light finish. Plus, the toasted coconut on top adds the perfect amount of crunch to every bite.
It’s also easy to make! With minimal effort, you can create a beautiful, impressive dessert that will wow your guests and satisfy your sweet tooth. And because it’s served chilled, it’s perfect for hot days or gatherings when you don’t want to be stuck in the kitchen for hours.
Conclusion
In conclusion, the Tropical Hawaiian Pineapple Coconut Poke Cake is a fun, flavorful dessert that brings the taste of the islands to your kitchen. The combination of pineapple, coconut, and whipped topping makes for a light yet indulgent treat. Whether you’re hosting a party or just want to indulge in something sweet, this cake is guaranteed to be a crowd-pleaser.
With a simple list of ingredients and easy steps to follow, there’s no reason not to give it a try. Once you’ve mastered this tropical poke cake, you’ll have a go-to recipe for any occasion. So go ahead, make this cake, and take a trip to the tropics—no plane ticket required! 🍍🥥