Easy Hawaiian Pineapple Coconut Poke Cake

This Easy Hawaiian Pineapple Coconut Poke Cake is a delightful dessert that brings the tropical flavors of Hawaii right to your kitchen. Perfect for parties, potlucks, or just a sweet treat at home, this cake features a moist base topped with creamy pudding and sweet coconut. It’s not only simple to make but also incredibly satisfying, making it a go-to recipe for any occasion.

Why You’ll Love This Recipe

• Quick to Prepare: With just a few ingredients and minimal prep time, you can whip up this dessert in no time.
• Tropical Flavor Explosion: The combination of pineapple and coconut provides a refreshing taste that transports you to a sunny beach.
• Crowd-Pleaser: This cake serves 12-16 slices, making it perfect for gatherings and celebrations.
• Versatile Toppings: You can customize the toppings with maraschino cherries or fresh pineapple to suit your preferences.
• Make Ahead Option: This poke cake can be made in advance and chilled, allowing the flavors to meld beautifully.

Tools and Preparation

Before getting started with your Easy Hawaiian Pineapple Coconut Poke Cake, gather your essential kitchen tools. Having the right equipment will ensure a smooth baking experience.

Essential Kitchen Tools

• Mixing bowls
• Electric hand mixer or whisk
• 9×13 inch deep dish pan
• Wooden spoon
• Baking sheet

Why These Tools Matter

• Mixing bowls: Essential for combining your cake mix and pudding without mess.
• Electric hand mixer or whisk: Saves time and effort when mixing ingredients to achieve a smooth consistency.
• 9×13 inch deep dish pan: Ideal for baking the poke cake evenly.
• Wooden spoon: Great for poking holes in the cake so it absorbs the pudding mixture effectively.

Ingredients

This Easy Hawaiian Pineapple Coconut Poke Cake is so delicious! All you need is a cake mix, crushed pineapple, coconut cream and vanilla pudding, whipped cream, and shredded coconut!

Ingredients:
– 1 15.25 oz box French vanilla or yellow cake mix (prepare as directed on box with eggs, oil, and sub pineapple juice for the water)
– 1 20 oz can crushed pineapple, drained (use juice in sub of water for cake)
– 1 3.4 oz package coconut cream instant pudding mix
– 1 3.4 oz vanilla instant pudding mix
– 4 cups milk
– 1/2 cup sweetened coconut flakes, toasted in oven
– 1 16 oz container frozen whipped topping (Cool Whip) or 3 cups fresh whipped cream
– Maraschino cherries and/or pineapple slices, for garnish if desired

How to Make Easy Hawaiian Pineapple Coconut Poke Cake

Step 1: Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit. While it’s heating up, spray your deep dish 9×13 pan with non-stick spray to prevent sticking.

Step 2: Prepare the Cake Mix

In a large mixing bowl, prepare the cake mix according to the box directions. Use eggs and oil as instructed but substitute 1 cup of drained pineapple juice instead of water. If necessary, add regular water to reach a full cup.

Step 3: Bake the Cake

Pour the prepared batter into your greased pan. Bake according to the instructions on the cake box or until a toothpick inserted into the center comes out clean.

Step 4: Cool Down

Once baked, remove the cake from the oven and allow it to cool on a rack for about 10-15 minutes.

Step 5: Poke Holes in Cake

Using the end of a wooden spoon, poke holes evenly across the top of the warm cake. Ensure they are spaced apart well for even absorption.

Step 6: Combine Milk and Pudding Mixes

In another bowl, use an electric hand mixer or whisk to beat together milk and both pudding mixes until it thickens slightly but remains pourable. Stir in the drained crushed pineapple until combined.

Step 7: Pour Over Cake

Pour the pudding mixture over the warm cake while ensuring it fills all poked holes. You might have some leftover pudding depending on your dish size; cover it with plastic wrap and refrigerate.

Step 8: Toast Coconut Flakes

While waiting for the cake to set in the refrigerator, spread sweetened coconut flakes on a baking sheet. Bake at 350 degrees Fahrenheit for about 3 minutes at a time until they reach your desired toast level.

Step 9: Finish with Toppings

Once set (after at least one hour), spread whipped topping over the cake evenly. Top with toasted shredded coconut and garnish with pineapple slices or maraschino cherries if desired. Enjoy!

How to Serve Easy Hawaiian Pineapple Coconut Poke Cake

Serving the Easy Hawaiian Pineapple Coconut Poke Cake is just as delightful as making it. This cake is perfect for gatherings, picnics, or just a special treat at home. Here are some fun serving suggestions to enhance your experience.

Individual Portions

• Serve small slices in dessert cups for easy handling at parties.
• Use clear cups to showcase the layers, adding visual appeal.

With Fresh Fruit

• Pair with fresh pineapple or berries for added flavor and texture.
• Create a colorful fruit platter alongside the cake to impress guests.

Topped with Nuts

• Sprinkle toasted macadamia nuts on top for a crunchy contrast.
• Almonds or pecans can also add a nutty flavor that complements the cake.

Drizzled with Sauce

• Consider drizzling coconut cream or chocolate sauce over each slice before serving.
• A light caramel sauce can offer a sweet finish that enhances the tropical flavors.

Ice Cream Accompaniment

• Serve with a scoop of vanilla or coconut ice cream for a creamy addition.
• Create an à la mode version by placing cake on top of ice cream in a bowl.

How to Perfect Easy Hawaiian Pineapple Coconut Poke Cake

To ensure your Easy Hawaiian Pineapple Coconut Poke Cake turns out perfectly every time, follow these helpful tips.

• Choose Quality Ingredients: Use fresh pineapple and high-quality coconut products for the best flavor.
• Don’t Overbake: Keep an eye on your cake while baking. Remove it as soon as a toothpick comes out clean to maintain moisture.
• Cool Properly: Allow the cake to cool adequately before poking holes; this helps keep the pudding from leaking out too quickly.
• Refrigerate Enough: Letting the cake chill for at least one hour allows the pudding to set properly and flavors to meld.
• Toast Coconut Carefully: Watch shredded coconut closely while toasting; it can burn quickly. Stir occasionally for even browning.
• Garnish Creatively: Add fresh fruit or edible flowers for an attractive presentation that invites guests to dig in.

Best Side Dishes for Easy Hawaiian Pineapple Coconut Poke Cake

Pairing side dishes with your Easy Hawaiian Pineapple Coconut Poke Cake can elevate your dessert experience. Here are some great options:

1. Tropical Fruit Salad: A mix of mango, kiwi, and berries adds freshness and complements the tropical flavors of the cake.
2. Coconut Rice: Fluffy white rice cooked with coconut milk offers a slightly sweet side that pairs beautifully with dessert.
3. Grilled Chicken Skewers: Marinated chicken skewers bring protein to your meal while balancing out the sweetness of the cake.
4. Garden Salad: A light salad with mixed greens and citrus dressing provides a refreshing contrast to rich desserts.
5. Potato Salad: Creamy potato salad introduces savory notes that offset the sweetness, perfect for potluck settings.
6. Vegetable Platter: Crisp veggies served with dip offer a crunchy option that helps cleanse the palate after sweet bites.

Common Mistakes to Avoid

When making the Easy Hawaiian Pineapple Coconut Poke Cake, it’s essential to avoid some common pitfalls for the best results.

• Skipping the Cooling Time: Allow the cake to cool properly before poking holes. If it’s too warm, the pudding mixture will run off instead of soaking in.
• Not Draining Pineapple Well: Failing to drain the crushed pineapple can lead to excess moisture. Make sure it’s thoroughly drained to prevent a soggy cake.
• Using Cold Milk for Pudding: For a smooth texture, always use room temperature milk when mixing with pudding. Cold milk can cause clumps.
• Overbaking the Cake: Baking too long can dry out your cake. Keep an eye on it and test for doneness a few minutes early.
• Neglecting Toasting Coconut Flakes: Toasting enhances flavor and crunch. Don’t skip this step; it truly elevates your poke cake!

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Use a glass or plastic dish with a lid to keep it fresh.

Freezing Easy Hawaiian Pineapple Coconut Poke Cake

• Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag.
• It can be frozen for up to 3 months; however, note that texture may change slightly.

Reheating Easy Hawaiian Pineapple Coconut Poke Cake

• Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 10 minutes.
• Microwave: Heat individual slices on low power for 15-20 seconds until warmed through.
• Stovetop: If using a pan, keep the heat low and cover with a lid, heating each slice for 2-3 minutes.

Frequently Asked Questions

What is Easy Hawaiian Pineapple Coconut Poke Cake?

Easy Hawaiian Pineapple Coconut Poke Cake is a moist and flavorful dessert made with layers of pineapple and coconut pudding soaked into a vanilla cake.

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

Yes, you can prepare this cake a day in advance. Just store it covered in the refrigerator until you’re ready to serve.

How do I customize my Easy Hawaiian Pineapple Coconut Poke Cake?

You can add different toppings like fresh fruit, nuts, or even chocolate shavings for extra flavor and texture.

Is Easy Hawaiian Pineapple Coconut Poke Cake suitable for potlucks?

Absolutely! This cake is ideal for potlucks as it serves many people and is loved by both kids and adults alike.

Can I use other flavors of pudding in this recipe?

Yes! Feel free to experiment with other pudding flavors like banana or vanilla bean to create your unique twist on this classic dessert.

Conclusion

This Easy Hawaiian Pineapple Coconut Poke Cake is not only delicious but also versatile. Perfect for any gathering or just as a sweet treat at home, you can easily customize it with various toppings or flavors. Give this recipe a try and impress your friends and family!

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