How to Make Hawaiian Pineapple Coconut Poke Cake

 

🍍 How to Make Hawaiian Pineapple Coconut Poke Cake — A Tropical Dessert Dream

Looking to bring a taste of the tropics right to your kitchen? This Hawaiian Pineapple Coconut Poke Cake is the ultimate summer-inspired dessert — light, moist, and bursting with juicy pineapple flavor and creamy coconut goodness. Whether you're serving it at a backyard BBQ, luau-themed party, or just need a sweet escape, this cake is a sunshine-soaked slice of paradise.

And the best part? It’s super easy to make with a little help from boxed cake mix and a few tropical ingredients!

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🌴 Why You’ll Love This Cake

• ✅ Moist and flavorful thanks to the poke method

• ✅ Easy to make with simple ingredients

• ✅ Perfect for crowds — it's a party favorite

• ✅ Full of tropical flavors like pineapple, coconut, and whipped cream

• ✅ Make-ahead friendly (actually tastes better the next day!)

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🍰 Ingredients

Here’s everything you’ll need to make this tropical treat:

For the Cake:

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

• 1 can (20 oz) crushed pineapple with juice

• 1/2 cup white sugar

For the Topping:

• 1 can (15 oz) cream of coconut (like Coco López, not coconut milk)

• 1 container (8 oz) whipped topping (like Cool Whip), thawed

• 1 cup shredded sweetened coconut

• Optional garnish: maraschino cherries, pineapple chunks, toasted coconut, or crushed nuts

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👩‍🍳 Instructions

1. Bake the Cake

Prepare the cake according to the package instructions using a 9x13-inch baking dish. Bake as directed, then remove from oven and let cool for about 5–10 minutes.

2. Poke the Cake

Using the handle of a wooden spoon or a fork, poke holes all over the warm cake — about 1 inch apart. Make sure you go deep enough so the topping soaks in.

3. Add the Pineapple Mixture

In a saucepan, combine crushed pineapple (with juice) and sugar. Bring to a gentle boil, stirring until the sugar dissolves. Pour this warm mixture evenly over the cake, allowing it to soak into the holes.

4. Add the Cream of Coconut

Next, pour the cream of coconut over the entire cake. Spread it evenly so it seeps into every poke hole and corner. Let the cake cool completely.

5. Top with Whipped Cream & Coconut

Once the cake is cool, spread the whipped topping evenly over the top. Sprinkle generously with shredded coconut.

6. Chill and Serve

Refrigerate for at least 2–4 hours (overnight is even better). Garnish just before serving with extra pineapple, cherries, or toasted coconut if desired.

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🏝 Tips for the Perfect Hawaiian Poke Cake

• Don’t confuse cream of coconut with coconut milk — cream of coconut is sweet and syrupy and found in the cocktail mixer aisle.

• Make it ahead! The longer this cake chills, the better it tastes.

• Want more texture? Lightly toast the coconut before sprinkling on top.

• Make it boozy by adding a splash of rum to the pineapple topping for an adult twist.

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🍍 A Taste of the Islands in Every Bite

Every slice of this Hawaiian Pineapple Coconut Poke Cake is rich, juicy, and just the right kind of sweet. It’s the kind of dessert that makes people go back for seconds (or thirds) — and ask for the recipe before they’ve even finished their plate.

Whether you're celebrating a summer event or just dreaming of a tropical getaway, this cake brings the sunshine to you. 🌞🌺

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Tried this recipe? Tag us with your creation or share your tropical twist — we’d love to see how you made it your own!