Description
Poke cake brings tropical paradise right to your dessert plate with creamy layers and island-inspired flavors. Smooth pudding and tangy pineapple mingle between moist cake crumbs, creating a simple treat that whisks your taste buds to Hawaiian shores.
Ingredients
Scale
Main Ingredients:
- 1 box yellow cake mix
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
Supporting Ingredients:
- 1 cup shredded coconut
- 1 cup whipped topping
- ½ cup macadamia nuts, chopped
Instructions
- Heat your oven to 350F and grab a 9×13 inch baking pan for the yellow cake mix.
- Mix the cake batter thoroughly according to the package directions, ensuring no lumps remain.
- Pour the prepared batter into the pan and spread evenly, baking for exactly 27 minutes until a toothpick comes out clean.
- Remove the cake from the oven and let it rest for 10 minutes at room temperature.
- Take a fork and create multiple punctures across the entire cake surface, making sure holes are evenly distributed.
- Slowly drizzle 1 cup of coconut milk over the cake, allowing it to seep into the holes and create moisture.
- Scatter 1 cup of drained crushed pineapple across the cake’s surface, ensuring even distribution.
- Spread 1 cup of whipped topping gently over the entire cake, covering all pineapple and milk-soaked areas.
- Sprinkle 1 cup of shredded coconut and ½ cup chopped macadamia nuts across the top for crunch and texture.
- Refrigerate the cake for 2-3 hours to allow flavors to meld and topping to set completely.
Notes
- Poking holes evenly ensures the cake absorbs maximum tropical flavor from the coconut milk and pineapple.
- Use full-fat coconut milk for richer moisture and deeper tropical taste in every bite.
- Gluten-free cake mix works perfectly for those with dietary restrictions, maintaining the same delicious Hawaiian-inspired profile.
- Letting the cake chill helps the flavors meld and creates a more refreshing dessert that tastes like a vacation in paradise.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 8
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg