Sunshine in a Pan—No Passport Required
If you’ve ever wished you could turn your favorite beach vacation into dessert form, this Hawaiian Pineapple Coconut Poke Cake is your golden ticket. From the very first bite, I was instantly transported to a breezy lanai overlooking the ocean, cold drink in hand. The reality? I was just a girl in yoga pants, standing in my kitchen, scraping cake batter off the counter because I got way too excited.
This tropical treat was inspired by a recipe from Cara at Kindly Unspoken, and I first discovered it on her blog and YouTube channel, Cara’s Recipes. Full credit to her for this gem—it’s now my go-to whenever I want to impress with minimal effort.
🌺 What Makes This Cake So Special?
Let’s face it: many poke cakes are either overly sweet or just kind of… meh. But this one is different.
We’re talking layers:
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Moist vanilla cake infused with pineapple juice
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A rich pudding filling
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Topped with whipped cream and golden toasted coconut flakes
It’s creamy, fruity, fluffy, crunchy, and just the right amount of indulgent. And the best part? It’s almost impossible to mess up—even for total beginners.
🛒 Ingredients You’ll Need
Most of these are pantry staples or easily found at your local grocery store:
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1 box (15.25 oz) French vanilla or yellow cake mix
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Ingredients called for on the box (usually eggs, oil, and water)
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1 can (20 oz) crushed pineapple, drained (save the juice!)
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1 package (3.4 oz) coconut cream instant pudding mix
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1 package (3.4 oz) vanilla instant pudding mix
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4 cups cold milk
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½ cup sweetened shredded coconut
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1 container (16 oz) frozen whipped topping (Cool Whip) or ~3 cups fresh whipped cream
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Optional: Maraschino cherries or pineapple slices for decoration
Tools Needed:
A 9×13-inch deep dish pan, mixing bowl, hand mixer or whisk, and a wooden spoon (important!).
🎂 Step-by-Step Instructions
1. Make the Cake Base
Start by preparing your cake mix according to the box instructions, but replace the water with the pineapple juice from your drained can.
If you don’t have quite enough juice, top it off with a little water until it hits the required amount.
Pro Tip: Don’t eyeball this part. Too much juice can cause your cake to sink in the middle.
Bake until golden, fragrant, and springy to the touch. Let it cool on a wire rack for 10–15 minutes.