If you’re dreaming of sunshine and sandy beaches, you’ll absolutely fall in love with this Hawaiian Pineapple Coconut Poke Cake. Each slice bursts with sweet pineapple, creamy coconut, and a cloud of whipped topping—transforming your kitchen into a tropical paradise, no plane ticket required! It’s beautifully moist, wonderfully simple, and the perfect way to celebrate any special occasion… or just brighten a regular weeknight dessert. Trust me, those bright tropical flavors will charm everyone at your table!

Hawaiian Pineapple Coconut Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of humble ingredients come together to create this island-inspired showstopper. Each element has its own magic, whether it’s texture, luscious flavor, or a vibrant burst of color that makes this cake unforgettable.

Yellow cake mix: This easy starter base bakes up tender and golden, soaking up our dreamy tropical filling.
Eggs, oil, and water: Essential for bringing the boxed cake mix to life and ensuring a light, fluffy crumb.
Crushed pineapple (with juice): Soaks the cake with juicy sweetness and a true taste of Hawaii—don’t drain it!
Sweetened condensed milk: Adds extra richness and a decadent, sweet finish that seeps through every bite.
Cream of coconut: Silky, ultra-sweet coconut cream infuses the cake with signature island flavor; look for it by the cocktail mixers.
Vanilla extract: Brings warmth and ties together all the tropical notes beautifully.
Whipped topping (thawed): Fluffy, cloud-like, and perfectly chilled, it tops the cake with a refreshing lightness.
Shredded sweetened coconut: Sprinkled on top for a sweet, chewy bite and irresistible coconut aroma.
Maraschino cherries and pineapple chunks (optional): These finishing touches make every slice look like it came straight from a resort dessert tray.

How to Make Hawaiian Pineapple Coconut Poke Cake

Step 1: Prepare and Bake the Cake

Begin by preheating your oven to 350°F and giving your 9×13-inch baking dish a quick, light greasing—there’s nothing sadder than a cake that sticks! Mix up the yellow cake batter just as directed on the box, then pour it into your prepared pan. As it bakes, your kitchen will fill with that old-fashioned, homey cake aroma, hinting at the tropical adventure ahead.

Step 2: Poke and Soak

Once the cake is baked and still warm, grab the end of a wooden spoon (or something similar) and poke holes all over the top—get generous here! The next step is where the Hawaiian Pineapple Coconut Poke Cake works its real magic: Blend together that crushed pineapple (juice and all!), sweetened condensed milk, cream of coconut, and vanilla in a bowl. Pour this luscious mixture evenly across your warm cake, letting it seep luxuriously into every crevice. You can almost taste the sunshine already.

Step 3: Cool and Chill

Now comes the hard part—waiting! Let your cake come to room temperature, and then slide it into the fridge for at least two hours. This chill time allows all the tropical flavors to meld and the texture to set up perfectly moist and creamy. The anticipation is real, but it’s worth every minute.

Step 4: Top and Decorate

Once your cake is fully chilled, smooth on a generous layer of soft whipped topping. Let it billow into every corner for that perfect creamy finish. Sprinkle the entire cake with a snowy dusting of shredded coconut, and if you really want to impress, crown each slice with maraschino cherries and pineapple chunks. Suddenly, dessert looks like a mini luau!

How to Serve Hawaiian Pineapple Coconut Poke Cake

Garnishes

The classic, colorful look of maraschino cherries and fresh pineapple chunks really brings your Hawaiian Pineapple Coconut Poke Cake to life—so don’t skip this step if you want maximum ooohs and aaahs. A sprinkle of extra shredded coconut or a scattering of toasted coconut flakes can make it even more irresistible!

Side Dishes

This cake shines as the star of any tropical dessert spread, but if you’re creating a themed gathering, consider pairing it with fruit salad, mango sorbet, or even a scoop of coconut ice cream. Fresh berries on the side also offer a lovely brightness that’s sure to complement the sweet richness of the cake.

Creative Ways to Present

Channel those vacation vibes by serving your Hawaiian Pineapple Coconut Poke Cake in individual mason jars, or cut it into tiny squares and spear with cocktail umbrellas for a party platter. You can even assemble kid-friendly “cupcake” versions by baking in muffin tins and topping each with its own cherry and pineapple chunk!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, cover the cake tightly and refrigerate it. It keeps perfectly moist for up to four days, making it an excellent make-ahead treat for parties or busy weeknights. The tropical flavors actually deepen and become even more delightful as the cake rests.

Freezing

This dessert freezes well, just wait to add the whipped topping until you’re ready to serve. Wrap pieces tightly in plastic wrap and pop into an airtight container for up to two months. Thaw overnight in the refrigerator and top with whipped topping and coconut right before serving for the freshest results.

Reheating

This Hawaiian Pineapple Coconut Poke Cake is best enjoyed chilled or at cool room temperature, so there’s really no need to reheat. If you’ve frozen the cake, just let it thaw gently in the fridge before adding your fresh toppings and serving up those dreamy, sunny flavors!

FAQs

Is cream of coconut the same as coconut milk?

No, these two are quite different. Cream of coconut is thick, very sweet, and designed for desserts and drinks—whereas coconut milk is unsweetened, runnier, and better suited for cooking. For authentic island flavor, make sure to track down cream of coconut (Coco Lopez is a great brand) in the cocktail aisle.

Can I make Hawaiian Pineapple Coconut Poke Cake ahead of time?

Absolutely! In fact, it’s even better the next day. Just assemble everything up through the soaking step, cover, and chill overnight. Add the whipped topping and garnishes right before serving for freshest results.

Can I use homemade whipped cream instead of store-bought topping?

Definitely! Whip up some heavy cream with a hint of powdered sugar for a fresher, slightly less sweet finish. It’ll be more delicate, so add it just before you’re ready to serve.

What if I can’t find crushed pineapple?

No worries—simply pulse pineapple tidbits or rings in a food processor until finely chopped. Just be sure to use all the juice for that signature moistness!

Is this cake suitable for vegetarians?

Yes! The Hawaiian Pineapple Coconut Poke Cake contains no meat or gelatin, making it a fantastic vegetarian treat. Just confirm your whipped topping and cake mix fit your dietary needs, as some brands may vary.

Final Thoughts

If ever a dessert could capture the taste of paradise in a single bite, it’s this Hawaiian Pineapple Coconut Poke Cake. I hope you’ll give it a try—it’s easy, festive, and practically guarantees a burst of sunshine at your table. Gather your friends, share a slice, and get ready for rave reviews!

Hawaiian Pineapple Coconut Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 29 reviews

Author: admin
Total Time: 2 hours 45 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the tropical flavors of Hawaii with this luscious Hawaiian Pineapple Coconut Poke Cake. A moist yellow cake soaked in a decadent mixture of pineapple, sweetened condensed milk, and cream of coconut, topped with whipped cream and shredded coconut.

Ingredients

Scale

Cake:

1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)

Pineapple Coconut Mixture:

1 (20 oz) can crushed pineapple (with juice)
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut
1 teaspoon vanilla extract

Topping:

1 (8 oz) tub whipped topping (thawed)
1 cup shredded sweetened coconut
Maraschino cherries and pineapple chunks for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cake: Preheat oven to 350°F. Prepare yellow cake mix and bake in a 9×13-inch dish.
Poke Holes: While warm, poke holes in the cake’s top with a wooden spoon handle.
Prepare Pineapple Coconut Mixture: Mix pineapple, sweetened condensed milk, cream of coconut, and vanilla. Pour over cake.
Chill: Allow cake to cool, then refrigerate for 2 hours.
Top and Garnish: Spread whipped topping over chilled cake, sprinkle with coconut, and garnish with cherries and pineapple.

Notes

Cream of coconut is not the same as coconut milk; look for brands like Coco Lopez in the cocktail mixer section.
This cake is best served chilled and can be made a day ahead.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Hawaiian-Inspired