Hawaiian Poke Cake (Printable version)
Moist yellow cake soaked with sweetened condensed milk and coconut milk, topped with vanilla pudding, whipped cream, and toasted coconut flakes.
# What You'll Need:
→ Cake Base
01 - 1 box (15.25 oz) yellow cake mix
02 - 3 large eggs
03 - 1 cup crushed pineapple with juice
04 - 1/2 cup vegetable oil
05 - 1/2 cup water
→ Poke & Filling
06 - 1 can (14 oz) sweetened condensed milk
07 - 1 can (13.5 oz) coconut milk
08 - 1 package (3.4 oz) instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice
→ Topping
11 - 1 container (8 oz) whipped topping, thawed
12 - 1 cup sweetened shredded coconut, toasted
13 - Fresh pineapple chunks for garnish
14 - Maraschino cherries for garnish
# How to Prepare:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan thoroughly with cooking spray or butter.
02 - In a large mixing bowl, combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water. Beat with electric mixer on medium speed for 2 minutes until batter is smooth and well combined.
03 - Pour batter into prepared baking pan. Bake for 28-32 minutes until golden brown and a toothpick inserted into the center comes out clean.
04 - Let cake cool in pan for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cake, spacing approximately 1 inch apart.
05 - In a medium bowl, whisk together sweetened condensed milk and coconut milk until completely smooth and combined.
06 - Slowly pour the milk mixture evenly over the warm cake, ensuring it seeps into the poke holes. Allow liquid to absorb completely, about 5 minutes.
07 - In a separate bowl, whisk together instant vanilla pudding mix, cold milk, and pineapple juice. Continue whisking for 2 minutes until pudding begins to thicken.
08 - Spread the thickened pudding evenly over the entire surface of the cake, creating a smooth layer.
09 - Cover pan with plastic wrap or foil. Refrigerate for at least 1 hour, or up to overnight, until completely chilled and set.
10 - Once fully chilled, spread thawed whipped topping evenly over the entire cake surface using an offset spatula.
11 - Sprinkle toasted coconut flakes generously over the top. Arrange fresh pineapple chunks and maraschino cherries decoratively across the surface. Slice into 12 equal portions and serve cold.
# Expert advice:
01 -
- Each bite delivers an explosion of island flavors without requiring a passport
- The make ahead nature means less stress when hosting gatherings
02 -
- Poking holes while the cake is still warm makes all the difference for absorption
- Letting the cake chill completely before adding whipped topping prevents melting disasters
03 -
- Reserve extra pineapple juice from your crushed pineapple can for the pudding layer
- Use the bottom of a wooden spoon handle for perfectly sized holes every time