Oh my goodness, let me tell you about my absolute favorite dessert: Hawaiian poke cake! There’s just something magical about the combination of tropical flavors that makes my taste buds dance. It’s light, moist, and oh-so-delicious – perfect for gatherings, summer barbecues, or just a special treat when you need a little sunshine in your life. Trust me, once you poke those holes in the cake and drench it with coconut milk and pineapple, you’ll be hooked! This Hawaiian poke cake is not just a dessert; it’s a celebration of flavors that brings everyone together. You’re going to love it!
Ingredients for Hawaiian Poke Cake
Alright, let’s gather all the goodies you’ll need to whip up this fantastic Hawaiian poke cake! I promise, it’s a simple list, and you might already have some of these in your pantry. Here’s what you’ll need:
- 1 box yellow cake mix
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup whipped topping
- 1/2 cup chopped macadamia nuts
These ingredients come together to create that dreamy, tropical flavor that’ll transport you straight to the islands. Don’t skimp on the coconut milk – it’s what makes this cake so moist and flavorful! Now, let’s get cooking!
How to Prepare Hawaiian Poke Cake
Now that we have our ingredients ready, let’s dive into the fun part—making this delightful Hawaiian poke cake! I promise you, it’s easier than you think. Just follow these steps, and you’ll have a tropical treat that everyone will be raving about!
Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). While that’s warming up, grab your mixing bowl and prepare the yellow cake mix according to the package instructions. This usually involves adding water, oil, and eggs. I love the smell of the batter as I mix it all together—it’s like a little hint of what’s to come! Once it’s well blended, you’re ready to pour it into your baking pan.
Baking the Cake
Now, let’s bake that beauty! Pour the batter into a 9×13 inch pan, spreading it evenly. Pop it into the preheated oven and let it bake for about 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Oh, the smell wafting through your kitchen will be heavenly! Once baked, take it out and let it cool on a wire rack for approximately 15 minutes. Patience is key here, my friend!
Creating the Poke Effect
Okay, here comes the fun part—poking holes in the cake! After it’s cooled for those 15 minutes, take a fork and gently poke holes all over the top of the cake. This is super important because it allows all that luscious coconut milk and pineapple to soak in. Trust me, it makes a world of difference in flavor! Once you’ve made your holes, pour the coconut milk and crushed pineapple over the cake. Let it soak for at least 30 minutes. Just imagine all those tropical flavors melding together—yum!
Topping the Cake
Finally, it’s time to add the finishing touches! Spread the whipped topping evenly over the cake, making sure to cover every nook and cranny. Then, sprinkle the sweetened shredded coconut and chopped macadamia nuts on top. You’ll love the crunch of the nuts paired with the creamy topping. Now, don’t be shy—give it a little chill in the refrigerator before serving. It’ll be worth the wait when you take that first bite!
Tips for Success
To elevate your Hawaiian poke cake to absolute perfection, I’ve got some handy tips up my sleeve! Trust me, these little tricks will make a big difference in flavor and presentation.
- Use Fresh Ingredients: Whenever possible, go for fresh pineapple instead of canned. It adds a vibrant flavor that really shines through.
- Experiment with Flavors: Feeling adventurous? Swap out the macadamia nuts for almonds or walnuts for a different crunch. You can also try adding a splash of vanilla extract or almond extract to the cake batter for an extra layer of flavor.
- Layer It Up: For a beautiful presentation, consider adding a layer of fresh fruit on top—slices of banana, strawberries, or kiwi would be delightful and add a pop of color!
- Go Coconut Crazy: If you’re a coconut lover like me, feel free to add more shredded coconut into the batter or sprinkle some toasted coconut on top for an added crunch and flavor boost!
- Make It Ahead: This cake is great for making a day in advance. The longer it sits, the more the flavors meld together, so don’t be afraid to prep it before your gathering!
With these tips, your Hawaiian poke cake will be the star of the show! Enjoy the process, and happy baking!
Nutritional Information
Now, let’s chat about the nutritional info for this delightful Hawaiian poke cake! It’s always good to know what you’re indulging in, right? Keep in mind that these are estimated values, and your actual numbers might vary a bit based on specific ingredients or portion sizes. But here’s a general breakdown:
- Serving Size: 1 slice
- Calories: 280
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 200mg
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 18g
- Protein: 3g
This cake is a sweet treat, so it’s packed with flavor and a bit of indulgence! Enjoy every bite, and remember, it’s all about balance! Happy baking!
FAQ Section
Got questions about this fabulous Hawaiian poke cake? Don’t worry, I’ve got you covered! Here are some common queries that pop up, along with my answers to help you out:
Can I use a different cake mix?
Absolutely! While I love the classic yellow cake mix, you can experiment with white, coconut, or even chocolate cake mixes for a fun twist. Just remember that the tropical flavors pair best with lighter cake bases!
How long can I store leftovers?
You can keep any leftovers in the refrigerator for about 3-4 days. Just make sure to cover it well to maintain that creamy topping! It’s perfect for a sweet snack or treat throughout the week.
Can I freeze Hawaiian poke cake?
Yes, you can freeze it, but I recommend doing so before adding the whipped topping and toppings. Wrap the cake tightly in plastic wrap and foil, and it should last about 2-3 months in the freezer. Just thaw it in the fridge before serving!
What can I substitute for macadamia nuts?
If macadamia nuts aren’t your thing or you can’t find them, almonds or walnuts work great as substitutes. They add a lovely crunch and flavor that complements the cake beautifully!
Can I make this cake gluten-free?
You sure can! Just swap the yellow cake mix for a gluten-free cake mix, and you’ll be all set. Your friends with dietary restrictions will thank you for this tropical delight!
Feel free to reach out if you have any more questions or need tips. I’m always here to help you create the perfect Hawaiian poke cake! Enjoy the baking adventure!
Why You’ll Love This Recipe
- Quick and Easy: This Hawaiian poke cake comes together in no time, making it perfect for last-minute dessert cravings or spontaneous gatherings!
- Tropical Flavors: The combination of coconut and pineapple brings a refreshing, tropical vibe that transports you straight to the islands with every bite.
- Versatile for Any Occasion: Whether it’s a summer barbecue, a birthday party, or just a cozy evening at home, this cake fits right in at any celebration.
- Make-Ahead Friendly: You can prepare it in advance, allowing the flavors to deepen and making it an ideal choice for busy hosts.
- Customizable: Feel free to mix it up with different nuts, fruits, or cake flavors to suit your taste or impress your guests!
- Crowd-Pleaser: With its delightful taste and gorgeous presentation, this cake is sure to impress friends and family alike!
Storage & Reheating Instructions
Now that you’ve indulged in your delicious Hawaiian poke cake, you might be wondering how to store those tempting leftovers. Don’t worry; I’ve got you covered! To keep your cake fresh, simply cover it with plastic wrap or transfer it to an airtight container. It’ll stay good in the refrigerator for about 3-4 days. Just make sure to keep that whipped topping nice and creamy!
If you find yourself with a little extra cake and want to save it for later, you can absolutely freeze it! Just remember to do this before you add the whipped topping and the fun toppings on top. Wrap the unadorned cake tightly in plastic wrap and then foil, and pop it in the freezer. It should last about 2-3 months. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight. No reheating is needed—just slice and savor that tropical goodness!
With these tips, you can enjoy your Hawaiian poke cake for days to come! Happy baking and storing!
Print
Hawaiian Poke Cake: 7 Irresistible Tropical Flavors Await
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious Hawaiian poke cake with tropical flavors.
Ingredients
- 1 box yellow cake mix
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup whipped topping
- 1/2 cup chopped macadamia nuts
Instructions
- Preheat oven to 350°F (175°C).
- Prepare the yellow cake mix according to package instructions.
- Bake the cake in a 9×13 inch pan.
- Once baked, remove from oven and let cool for 15 minutes.
- Poke holes in the cake using a fork.
- Pour coconut milk and crushed pineapple over the cake.
- Let the cake soak for at least 30 minutes.
- Spread whipped topping evenly over the cake.
- Sprinkle shredded coconut and chopped macadamia nuts on top.
- Chill before serving.
Notes
- Store leftovers in the refrigerator.
- Can substitute almonds for macadamia nuts.
- Try adding a layer of fresh fruit on top for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: hawaiian poke cake
