Description
A delightful Hawaiian poke cake that combines tropical flavors of pineapple and coconut into a moist dessert perfect for sharing.
Ingredients
- 1 box yellow cake mix (15.25 oz)
- 1 cup pineapple juice (100%)
- 1 cup full-fat coconut milk
- 1 cup sweetened shredded coconut
- 1 cup pineapple chunks (drained)
- 1 cup whipped topping
- ¼ cup maraschino cherries (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the yellow cake mix according to the package instructions and pour the batter into the prepared baking dish.
- Bake for 25-30 minutes until the cake turns golden brown. Let it cool slightly and poke holes throughout the top of the cake.
- Mix the pineapple juice and coconut milk, then pour this mixture evenly over the cooled cake.
- Sprinkle the sweetened shredded coconut on top while the cake is still moist.
- Spread the whipped topping across the surface and garnish with pineapple chunks and maraschino cherries.
Notes
Consider adding coconut extract for an intense coconut flavor. You can also experiment with additional fruits like strawberries or mango for unique variations.