Description
A simple and delicious Hawaiian-inspired poke cake made with pineapple and coconut.
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple, drained
- 1 cup coconut milk
- 1 cup shredded coconut
- 1 cup whipped topping
- 1/2 cup sweetened condensed milk
- 1/4 cup chopped walnuts (optional)
Instructions
- Prepare the yellow cake mix according to package instructions.
- Bake in a 9×13 inch pan and let cool for 10 minutes.
- Poke holes in the cake using a fork.
- Mix the coconut milk and sweetened condensed milk.
- Pour the mixture over the cake, allowing it to soak in.
- Spread the whipped topping over the cake.
- Sprinkle the drained pineapple and shredded coconut on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- Can be made a day in advance.
- For a nuttier flavor, add walnuts on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hawaiian poke cake, pineapple cake, coconut cake, easy cake recipe