Let me tell you, there’s nothing quite like a Hawaiian poke cake to whisk you away to a tropical paradise! This cake is a delightful combination of moist yellow cake, creamy coconut milk, and a sweet touch of crushed pineapple that just screams sunshine. I first stumbled upon this recipe during a summer barbecue, and oh my, I was instantly hooked! The way the coconut milk seeps into the cake creates this incredible texture that’s so rich and flavorful. Trust me, it’s a total showstopper at any gathering, and it’s so easy to make! Just imagine slicing into this beauty, revealing all those delicious layers, and watching everyone’s faces light up. You’re going to love how simple yet impressive this Hawaiian poke cake is—perfect for any occasion!
Ingredients List
- 1 box yellow cake mix
- 1 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1 cup whipped topping
- 1/4 cup chopped macadamia nuts
How to Prepare Hawaiian Poke Cake
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because you want that cake to bake evenly and come out perfectly fluffy. While that’s heating up, grab your box of yellow cake mix and follow the package instructions. Just mix it up with the eggs and water as directed, and you’ll have a lovely batter ready to go. I always love the smell of cake batter—it just makes me feel all warm and cozy inside!
Baking the Cake
Now that your oven is preheated and your batter is all set, pour it into a 9×13 inch pan. It should fill the pan nicely, so spread it out evenly. Bake it for about 25-30 minutes until it turns golden brown and a toothpick comes out clean when poked in the center. Once it’s done, take it out and let it cool for about 10 minutes. This cooling period is crucial; you want the cake to be warm but not hot when you start poking holes in it.
Poking and Soaking
Here comes the fun part! Using a fork, poke holes all over the top of the cake—don’t be shy, really get in there! This is where the magic happens. Next, pour the coconut milk all over the cake, making sure it fills those holes. You want it to soak up all that creamy goodness! Let it sit for a minute or two so it can soak in, and just imagine how moist and flavorful this will make your cake.
Adding Toppings
Once your cake has soaked up that delicious coconut milk, it’s time to spread the crushed pineapple evenly over the top. This adds a fantastic burst of tropical flavor! Now, pop the cake in the refrigerator to chill for about 2 hours. This helps all those flavors meld together beautifully. When you’re ready to serve, top it off with whipped topping, a sprinkle of sweetened shredded coconut, and those crunchy chopped macadamia nuts. Wow, just look at that! You’ll want to dig in right away!
Why You’ll Love This Recipe
This Hawaiian poke cake is truly a gem, and here’s why you’ll fall head over heels for it:
- **Easy to Make**: With just a box cake mix and a few simple ingredients, you’ll be whipping this up in no time—perfect for busy days!
- **Tropical Flavors**: The combination of coconut and pineapple transports you straight to a sunny beach, making each bite a mini-vacation.
- **Impressive Presentation**: It looks stunning with its layers and toppings, making it a fantastic centerpiece for parties and gatherings.
- **Crowd-Pleaser**: Everyone loves a moist cake, and this one is always a hit, bringing smiles and compliments from guests!
- **Make-Ahead Friendly**: You can prepare it in advance, allowing the flavors to deepen overnight—how convenient is that?
Trust me, once you serve this cake, it’ll be the talk of the table!
Tips for Success
To make sure your Hawaiian poke cake turns out absolutely perfect, here are some of my favorite tips that I swear by:
- Use Quality Ingredients: The better the ingredients, the better your cake will taste! If you can, go for high-quality coconut milk and fresh pineapple. The flavor really shines through.
- Cool the Cake Properly: Don’t rush the cooling process! Allowing the cake to cool for the full 10 minutes before poking holes helps it hold its shape and soak up all that yummy coconut milk without falling apart.
- Chill for Maximum Flavor: I know it’s hard to wait, but letting the cake chill for at least 2 hours (or even overnight!) allows those flavors to meld beautifully. Trust me, it’s worth the wait!
- Don’t Overdo the Toppings: While it’s tempting to pile on the whipped topping and coconut, keep it balanced. A light and even layer will give you that perfect bite without overwhelming the cake’s flavors.
- Experiment with Texture: If you love a bit of crunch, consider toasting the macadamia nuts before sprinkling them on top. It adds a lovely depth of flavor and a delightful crunch!
Follow these tips, and your Hawaiian poke cake will be a smashing success. Get ready for those compliments to roll in!
Variations
If you’re feeling adventurous or just want to mix things up a bit, there are so many fun variations you can try with this Hawaiian poke cake! Here are some of my favorite ideas:
- Fruit Fiesta: Swap out the crushed pineapple for other fruits like diced mango, strawberries, or even kiwi! Each fruit brings its own unique flavor and adds a colorful twist to your cake.
- Coconut-Lime Twist: Add a splash of fresh lime juice and some lime zest to the coconut milk for a zesty pop that pairs perfectly with the tropical flavors. It’s like a refreshing summer breeze in every bite!
- Chocolate Delight: For a richer dessert, drizzle some chocolate sauce over the top before adding the whipped topping. Chocolate and coconut are a match made in heaven, and it’ll definitely satisfy any sweet tooth!
- Nutty Banana: Incorporate mashed ripe bananas into the cake batter for a moist, banana-flavored base. Top it with whipped topping, crushed nuts, and a sprinkle of cinnamon for a delicious twist on the classic.
- Caramel Drizzle: After chilling, drizzle some caramel sauce over the whipped topping for an indulgent touch that adds a wonderful sweetness. It’s a little bit of luxury that takes this cake to the next level!
These variations are just the tip of the iceberg, so feel free to get creative and experiment with your favorite flavors. Each one offers a unique take on this delightful Hawaiian poke cake, and I can’t wait for you to try them!
Nutritional Information
Here’s a quick look at the estimated nutritional information for a slice of this delightful Hawaiian poke cake. Keep in mind that these values are approximate and can vary based on the specific brands and ingredients you use.
- Calories: 250
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 35g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
This information is a helpful guide, especially if you’re keeping an eye on your dietary needs. Enjoy every delicious slice without worry—just remember, moderation is key when it comes to sweet treats like this!
FAQ Section
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple adds a bright, juicy flavor that enhances the tropical vibe of the cake. Just make sure to chop it finely and drain any excess juice before using it to prevent making the cake too soggy.
How long does Hawaiian poke cake last?
When stored properly in an airtight container in the refrigerator, this cake will last about 3-4 days. Just be sure to enjoy it within that time frame for the best taste and texture!
Can I freeze Hawaiian poke cake?
You can freeze it, but I recommend doing so without the whipped topping. Wrap the cake tightly in plastic wrap and aluminum foil, and it should stay good for up to 2 months. Just thaw it in the refrigerator overnight before serving.
What’s the best way to store leftovers?
To keep your cake fresh, store any leftovers in the fridge in an airtight container. This helps maintain its moisture and keeps the toppings intact. Just remember to cover it well, so it doesn’t absorb any fridge odors!
Can I make this cake a day in advance?
Yes, making it a day ahead is actually a great idea! It allows the flavors to meld together beautifully, making each bite even more delicious. Just be sure to keep it chilled until you’re ready to serve.
Storage & Reheating Instructions
Storing your leftover Hawaiian poke cake is super simple! Just make sure to place it in an airtight container in the refrigerator. This will help keep it fresh and moist for about 3-4 days. If you’ve got any toppings left over, like the whipped topping or coconut, you might want to keep those separate until you’re ready to serve again. It’ll maintain that perfect texture!
Now, if you find yourself with extra cake that you want to enjoy later, you can freeze it too! Just wrap it tightly in plastic wrap and then in aluminum foil to keep it nice and protected. It should last about 2 months in the freezer. When you’re ready to dig in, simply thaw it in the refrigerator overnight. No need to reheat; this cake is best served chilled, so just slice and enjoy a taste of the tropics again!
Print
Hawaiian Poke Cake: 5 Steps to Tropical Bliss
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Hawaiian poke cake that blends tropical flavors with a moist cake base.
Ingredients
- 1 box yellow cake mix
- 1 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1 cup whipped topping
- 1/4 cup chopped macadamia nuts
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the yellow cake mix according to package instructions.
- Bake in a 9×13 inch pan for 25-30 minutes.
- Once baked, let it cool for 10 minutes.
- Poke holes in the cake using a fork.
- Pour coconut milk over the cake, filling the holes.
- Spread crushed pineapple over the top.
- Chill in the refrigerator for 2 hours.
- Top with whipped topping and sprinkle with shredded coconut and macadamia nuts.
- Serve chilled.
Notes
- For added flavor, use fresh pineapple.
- Let the cake sit overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: hawaiian poke cake, tropical cake, dessert recipe
