Easy Hawaiian Poke Cake
Take a trip to the tropics with this delicious coconut pineapple poke cake.
If you love making easy poke cake recipes, you've come to the right place because we have the ultimate poke cake recipe for you right here. This recipe for the Easy Hawaiian Poke Cake gets its name from its great taste and from the fact that it's so incredibly simple to make. This quick-fix dessert is made using a box of white, yellow or butter cake mix, a can of coconut milk, a can of crushed pineapple and more. It's one of the easiest cakes you'll ever prepare, and also one of the most moist and delicious. It's a must-make tropical treat for sure!
Preparation Time15 min
Chilling Time15 min
Cooking Time30 min
- 1 box vanilla cake mix
- 3 eggs
- 1 (14-ounce) can coconut milk
- 1/2 cup flaked coconut
- 1 (8-ounce) can of crushed pineapple, drained, juice reserved for glaze
- 1 1/2 cup milk (can use less if you have a lot of reserved pineapple juice)
- 1/2 cup sugar
- 1/2 cup additional flaked coconut (for glaze)
- Cool Whip, for topping
- Flaked coconut, for topping
Hawaiian Poke Cake
Prepare your pans. You can use 2 9-inch circle pans (grease them and add a layer of parchment paper to the bottom of each) or a 9x13-inch pan (simply spray the bottom of the pan with cooking spray). I used a square glass pan and sprayed it with cooking spray.
In a large bowl, beat cake mix, eggs, and coconut milk with a mixer on low speed for 30 seconds. Turn up the speed to medium and beat for an additional 2 minutes. Stir in the pineapple and 1/2 cup of coconut. Pour the batter into your prepared pans and bake according to the box directions for your cake mix.
Cool the cake in the pan for 15 minutes.
While the cake is cooling, make your glaze. Add enough milk to reserved pineapple juice to make 1.5 cups. Combine the milk-pineapple mixture, sugar, and remaining 1/2 cup of coconut in a sauce pan. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 minute.
While the mixture simmers, poke holes into your cooled cake using a fork, straw, or even a kabob stick. Carefully spoon the pineapple-milk mixture over your cooled cake, allowing the liquid to soak into the holes.
Place the cake in the refrigerator to cool completely. Once cake is cooled, frost with Cool Whip and top with remaining coconut. Store in the refrigerator until ready to serve.
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