Description
A tropical dessert that combines a moist cake with a delicious pineapple-coconut mixture, perfect for summer gatherings and celebrations.
Ingredients
Scale
- 1 box white or yellow cake mix (plus ingredients listed on the box)
- 1 (20 oz) can crushed pineapple (with juice)
- 1 (14 oz) can sweetened condensed milk
- ½ cup coconut milk (optional but recommended)
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
- Maraschino cherries (optional for garnish)
Instructions
- Prepare the cake batter according to the package instructions. Pour it into a greased 9×13-inch baking dish and bake according to directions (typically 30–35 minutes). Allow to cool for 15–20 minutes.
- Using the handle of a wooden spoon or a thick straw, poke holes evenly across the cake, spaced about 1 inch apart.
- In a bowl, whisk together the crushed pineapple (with juice), sweetened condensed milk, and coconut milk until well combined.
- Slowly pour the pineapple mixture evenly over the warm cake, allowing it to seep into the holes. Let the cake cool completely, then refrigerate for at least 120 minutes.
- In a chilled bowl, beat the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form. Spread the whipped cream evenly over the chilled cake.
- Sprinkle the shredded coconut evenly across the top of the cake. Optionally, add maraschino cherries for garnish.
Notes
Store covered in the refrigerator. Best enjoyed within 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hawaiian Poke Cake, tropical dessert, poke cake, summer dessert, easy cake recipe