Hawaiian Poke Cake

Ultra-Moist Pineapple Coconut Cake with Creamy Vanilla Topping

Hawaiian Poke Cake is a bright, tropical dessert bursting with pineapple flavor, creamy sweetness, and soft cake texture. Inspired by island flavors and the classic technique used in poke cakes, this dessert is soaked with a luscious pineapple-milk mixture that transforms an ordinary cake into something incredibly moist and flavorful.

The name “poke cake” comes from the method of poking holes into the baked cake so a sweet filling can seep into every bite — a concept that gained popularity in American home baking decades ago. This Hawaiian version combines pineapple, coconut, and vanilla cream for a refreshing, crowd-pleasing dessert perfect for summer gatherings, holidays, or potlucks.

Why You’ll Love This Recipe

Incredibly moist and soft texture
Tropical pineapple-coconut flavor
Easy to make with simple ingredients
Perfect make-ahead dessert
Beautiful for parties and celebrations

Preparation Time

Prep Time: 20 minutes
Bake Time: 30–35 minutes
Cooling Time: 30 minutes
Chill Time: 2–4 hours
Total Time: About 4 hours

Ingredients

For the Cake

1 box white or yellow cake mix
Ingredients listed on box (usually eggs, oil, water)

For the Pineapple Filling

1 (20 oz) can crushed pineapple (with juice)
1 (14 oz) can sweetened condensed milk
½ cup coconut milk (optional but recommended for richer flavor)

For the Topping

1 ½ cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
1 cup sweetened shredded coconut
Maraschino cherries (optional for garnish)

How to Prepare Hawaiian Poke Cake

Step 1: Bake the Cake

Prepare cake batter according to package instructions.
Pour into a greased 9×13-inch baking dish.
Bake according to package directions (typically 30–35 minutes).
Allow cake to cool for about 15–20 minutes after baking.

The cake should still be slightly warm when you poke it.

Step 2: Poke the Cake

Using the handle of a wooden spoon or a thick straw:

Poke holes evenly across the entire cake.
Space holes about 1 inch apart.
Do not poke all the way through to the bottom.

These holes will hold the pineapple filling.

Step 3: Prepare the Pineapple Mixture

In a bowl, whisk together:

Crushed pineapple (with juice)
Sweetened condensed milk
Coconut milk

Mix until fully combined.

Step 4: Soak the Cake

Slowly pour the pineapple mixture evenly over the warm cake, allowing it to seep into the holes.

Take your time to ensure even absorption.

Let the cake cool completely, then refrigerate for at least 2 hours.

Step 5: Prepare the Whipped Topping

In a chilled bowl, beat heavy cream until soft peaks form.
Add powdered sugar and vanilla extract.
Beat until stiff peaks form.

Spread the whipped cream evenly over the chilled cake.

Step 6: Add Coconut and Garnish

Sprinkle shredded coconut evenly across the top.

Optional: Add maraschino cherries for a bright, tropical look.

Pro Tips for the Best Hawaiian Poke Cake

Use crushed pineapple in juice, not syrup, for better flavor balance.

Chill overnight for deeper flavor and improved texture.

Toast the shredded coconut for added texture and nutty flavor.

Use full-fat coconut milk for a richer taste.

Storage Instructions

Store covered in the refrigerator for up to 4 days.

Best served chilled.

Do not freeze once fully assembled, as texture may change.

Estimated Calories

Per serving (based on 12 servings):
Approximately 380–450 calories.

Calories vary depending on topping amount and cake mix used.

Optional Variations

Pineapple Coconut Cream Version:
Add 4 oz softened cream cheese to the whipped topping for a tangy twist.

Tropical Fruit Boost:
Add finely chopped mango between the cake and whipped topping layer.

Extra Coconut Flavor:
Use coconut extract in the cake batter.

Final Thoughts

Hawaiian Poke Cake is the perfect tropical dessert that combines light, fluffy cake with juicy pineapple and creamy coconut topping. Every bite is moist, sweet, and refreshing — making it ideal for warm-weather gatherings or when you want a little taste of the islands at home.