🍍 Hawaiian Pineapple Coconut Poke Cake
Serves 12 | Prep: 20 min | Bake: 25–30 min | Chill: 4+ hrs | Total: ~6 hrs (mostly hands-off)
🛒 Ingredients
For the Cake Base:
1 box (15.25 oz) yellow cake mix (plus ingredients listed on box: eggs, oil, water)
1 (8 oz) can pineapple tidbits in juice, drained (reserve ½ cup juice)
For the Poke Filling:
½ cup reserved pineapple juice
½ cup coconut milk (canned full-fat for creaminess, or light for lighter version)
Optional: 1 tsp rum extract or 1 tbsp dark rum (for grown-up flavor)
For the Creamy Layer:
1 (3.4 oz) package instant vanilla pudding mix
1 cup cold milk
1 (8 oz) container whipped topping (Cool Whip), thawed (or 1½ cups homemade whipped cream)
For the Topping:
½ cup toasted coconut flakes
½ cup drained pineapple tidbits
½ cup chopped maraschino cherries (optional, for color)
Fresh mint leaves (optional, for garnish)
🍈 Optional Upgrade: Add diced mango or kiwi for extra tropical flair!
👩🍳 Step-by-Step Instructions
1️⃣ Bake the Cake
Preheat oven to 350°F (175°C).
Prepare yellow cake mix according to package instructions.
Pour batter into a 9x13-inch baking dish.
Bake 25–30 minutes, until a toothpick comes out clean.
Remove from oven — do not cool completely.
2️⃣ Poke & Soak
While cake is still hot, use the back of a wooden spoon or chopstick to poke holes all over the surface (about 20–30 holes).
In a bowl, whisk together pineapple juice and coconut milk (and rum/rum extract if using).
Slowly pour the mixture over the hot cake, letting it seep into the holes.
Let cake cool to room temperature, then refrigerate at least 4 hours (preferably overnight).
3️⃣ Make the Creamy Filling
In a medium bowl, whisk instant pudding mix and cold milk for 2 minutes.
Let sit 5 minutes until thickened.
Fold in half of the whipped topping until smooth and fluffy.
4️⃣ Top the Cake
Spread the pudding mixture evenly over the chilled cake.
Gently spread remaining whipped topping over the top.
5️⃣ Add the Finishing Touches
Sprinkle with toasted coconut, pineapple, and cherries.
Garnish with mint leaves if desired.
6️⃣ Chill & Serve
Refrigerate 1 hour before serving to set.
Slice and serve cold!
🍽️ Serving Pro Move: Serve in small cups for a parfait-style treat!
🌴 Variations & Pro Tips
🥥 Coconut Lover’s Dream: Use coconut cake mix and add shredded coconut to the batter
🍍 Fresh Fruit Version: Swap canned pineapple for fresh diced pineapple (juice + fruit)
🌱 Dairy-Free? Use almond milk pudding and coconut whipped cream
🧊 Make-Ahead Magic: Assemble up to 2 days ahead — keeps beautifully chilled
🔥 Toasting Coconut: Bake coconut flakes at 350°F for 3–5 mins until golden — stirs up big flavor!
🎂 Gluten-Free? Use GF cake mix and check pudding label
🧠 Why This Cake "Pokes" All the Right Spots
The hot cake + liquid soak method allows the pineapple-coconut mixture to penetrate deeply, creating a moist, almost custard-like texture throughout. And because we chill it thoroughly, every bite stays cool and refreshing — perfect for hot days.
It’s not just delicious — it’s science-backed satisfaction. ⚗️✨
❤️ Final Thought: More Than a Dessert — It’s a Mood Booster
This Hawaiian Pineapple Coconut Poke Cake doesn’t try to be fancy. It’s here to do one thing: make you feel like you’re somewhere warmer, slower, and sweeter.
Whether it’s served at a luau, birthday party, or just because you deserve a little island joy…
Know this: one bite will transport you.
So fire up the oven, open that can of pineapple, and let your kitchen fill with the scent of coconut and sunshine.
Because sometimes, happiness is a poke cake away. 🌺💛