Hawaiian Pineapple Coconut Dessert (Printable)

Moist yellow cake soaked in pineapple and coconut milk, topped with whipped cream and toasted coconut flakes for a tropical dessert experience.

# What You Need:

→ Cake Base

01 - 15.25 oz box 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 - 14 oz can sweetened condensed milk
07 - 13.5 oz can coconut milk
08 - 3.4 oz package instant vanilla pudding mix
09 - 1 cup cold milk
10 - 1/2 cup pineapple juice

→ Toppings

11 - 8 oz container whipped topping, thawed
12 - 1 cup sweetened shredded coconut, toasted
13 - fresh pineapple chunks for garnish
14 - maraschino cherries for garnish

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with cooking spray or butter.
02 - Combine yellow cake mix, eggs, crushed pineapple with juice, vegetable oil, and water in a large bowl. Beat with electric mixer on medium speed for 2 minutes until smooth.
03 - Pour batter into prepared pan. Bake for 28-32 minutes until golden brown and a toothpick inserted in 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 cake surface, spacing about 1 inch apart.
05 - Whisk sweetened condensed milk and coconut milk together until smooth. Slowly pour over warm cake, ensuring the liquid seeps into the holes.
06 - Whisk instant vanilla pudding mix, cold milk, and pineapple juice in a medium bowl for 2 minutes until thickened. Spread evenly over the cake.
07 - Cover pan with plastic wrap and refrigerate for at least 1 hour until completely set and chilled.
08 - Spread thawed whipped topping evenly over the chilled cake surface using an offset spatula.
09 - Sprinkle toasted coconut over the top. Decorate with fresh pineapple chunks and maraschino cherries if desired. Slice into 12 squares and serve cold.

# Expert Tips:

01 -
  • The make ahead nature means less stress when entertaining and more time enjoying your guests
  • Every single poke cake gets better after chilling overnight making it the ultimate prep ahead dessert for parties
  • That moment when someone takes their first bite and their eyes widen because they were not expecting something so incredibly moist from such humble ingredients
02 -
  • Wait for the full ten minute cooling time before poking because poking too early makes the cake collapse and poking too late means the liquid will not absorb properly
  • Sprinkle your coconut in a dry skillet over medium heat and stay right there because it goes from perfectly golden to burned in about thirty seconds
03 -
  • Set your mixing bowls and whisk in the fridge for ten minutes before making the pudding layer because cold equipment helps it set up faster and firmer
  • If you can find coconut extract add half a teaspoon to the cake batter for an extra punch of tropical flavor

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