Oh my goodness, let me tell you about this *Hawaiian poke cake*! It’s like a slice of paradise on a plate! Imagine a moist, fluffy cake soaked in coconut milk and topped with sweet crushed pineapple and a sprinkle of shredded coconut—every bite is bursting with tropical flavors. I remember the first time I made it for a summer BBQ. Everyone was raving about it, and I felt like a superstar chef! It’s seriously so easy to whip up, and the best part? You can make it ahead of time, so it’s chillin’ in the fridge, ready to impress your guests. Trust me, once you try this cake, you’ll want to take a trip to Hawaii—at least in your taste buds! So, grab your ingredients and let’s dive into this tropical delight!
Ingredients List
- 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 sliced almonds
How to Prepare Instructions
Now, let’s get to the fun part—making this delicious *Hawaiian poke cake*! I promise, it’s super straightforward, and you’ll have a tropical treat ready in no time. Just follow these steps, and you’ll be golden!
Step-by-Step Preparation
- First off, preheat your oven according to the instructions on the yellow cake mix box. I usually set it to 350°F (175°C) because that’s a safe bet!
- In a mixing bowl, prepare the yellow cake mix as per the package directions. It’s usually just a matter of adding water, oil, and eggs. Mix until everything’s combined and smooth—no lumps, please!
- Pour that lovely batter into a greased 9×13 inch pan, and pop it into the oven. Let it bake for about 30 minutes—just enough time to enjoy the heavenly aroma wafting through your kitchen!
- Once the cake is golden brown and a toothpick comes out clean, take it out and let it cool for about 10 minutes. This step is key because you want the cake to be warm but not hot when you poke the holes.
- Using a fork, gently poke holes all over the cake—don’t be shy! This is where all that coconut goodness will soak in. I usually go for about 20 holes; the more, the merrier!
- Now, pour the coconut milk over the cake, making sure to cover it evenly. Watch it soak in—it’s like magic!
- Spread the crushed pineapple on top of the cake, making sure to distribute it nicely. Oh, the tropical vibes are real!
- Top it off with a generous layer of whipped topping and sprinkle the sweetened shredded coconut all over. You can never have too much coconut, right?
- Finally, cover the cake and chill it in the refrigerator for at least 2 hours before serving. This wait is worth it, trust me!
And there you have it! A stunning *Hawaiian poke cake* ready to wow your taste buds. Enjoy every bite of this tropical bliss!
Why You’ll Love This Recipe
- It’s incredibly easy to make—perfect for both beginner and seasoned bakers!
- Packed with tropical flavors that transport you straight to a Hawaiian beach.
- Quick preparation time, so you can whip it up and have it chilling in no time.
- A guaranteed crowd-pleaser—everyone will be asking for seconds!
- It’s a make-ahead dessert, which means less stress on the day of your gathering.
- Versatile enough to customize with your favorite toppings or nut variations.
- Each slice is a refreshing, light treat that’s perfect for warm weather.
Tips for Success
Alright, let’s make sure your *Hawaiian poke cake* turns out absolutely perfect! Here are some handy tips that I swear by:
- Use room temperature ingredients: Before you start mixing, let your eggs and other ingredients come to room temperature. This helps create a smoother batter and a fluffier cake!
- Don’t skip the cooling time: Allowing the cake to cool for 10 minutes before poking helps it absorb the coconut milk without falling apart. Patience is key here!
- Poke generously: When you’re poking those holes, don’t hold back! The more holes you make, the more coconut milk will soak in, making every bite deliciously moist.
- Chill for flavor: Letting the cake chill for at least 2 hours (or even overnight!) really enhances the flavors. It gives the ingredients time to meld together beautifully, so resist the urge to dive in too soon!
- Toast the coconut: For an extra layer of flavor, try toasting the shredded coconut before sprinkling it on top. Just a few minutes in a dry skillet can add a lovely crunch and a nutty aroma!
- Experiment with toppings: While I love the classic whipped topping, feel free to get creative! Adding macadamia nuts or a drizzle of chocolate can elevate your cake to a whole new level.
Follow these tips, and I promise your *Hawaiian poke cake* will be a showstopper! Happy baking!
Variations
Alright, let’s get a little creative with your *Hawaiian poke cake*! There are so many fun ways to switch things up and cater to different tastes, so here are some of my favorite variations to try:
- Coconut Cream Delight: Instead of whipped topping, use coconut cream for an even richer texture. Just chill a can of coconut milk overnight, whip the solid part, and spread it on top for a luscious finish!
- Berry Bliss: Add a layer of fresh berries like strawberries or blueberries on top of the pineapple for a burst of color and flavor. They add a nice tartness that balances the sweetness perfectly!
- Chocolate Twist: Drizzle some melted dark chocolate over the whipped topping for a delicious chocolate-coconut combo. Trust me, it’s a match made in dessert heaven!
- Nutty Coconut: Swap out the sliced almonds for chopped macadamia nuts or even pecans for a delightful crunch. Toast them lightly first for added flavor and texture!
- Banana Coconut Combo: Layer some sliced bananas with the crushed pineapple for a tropical fruit medley. It’s like a fruit salad on a cake—so refreshing!
- Caramel Drizzle: Add a drizzle of caramel sauce over the whipped topping before serving. The sweet caramel enhances the tropical flavors beautifully.
- Spiced Up Version: Mix in a teaspoon of cinnamon or nutmeg into your cake batter for a warm spice that complements the coconut wonderfully. It’s a cozy twist on a tropical classic!
Feel free to mix and match these ideas or come up with your own! The beauty of this *Hawaiian poke cake* is that it’s super versatile, and you can customize it to fit your mood or the season. Happy experimenting!
Storage & Reheating Instructions
So, you’ve made this fabulous *Hawaiian poke cake*, and now you’ve got some leftovers—lucky you! Storing it properly is key to keeping that tropical taste fresh and delightful.
First, make sure the cake is completely chilled before you cover it. You can store your *Hawaiian poke cake* in the refrigerator for up to 5 days. Just cover the pan with plastic wrap or aluminum foil to keep it nice and moist. If you’ve got it on a serving platter, a cake dome works wonders too!
Now, if you happen to have a big batch and want to keep it longer, you can freeze it! Just cut the cake into individual slices, wrap each slice tightly in plastic wrap, and then place them in an airtight container or a freezer bag. It’ll keep well in the freezer for about 2 months. When you’re ready to enjoy a piece, just take it out and let it thaw in the fridge overnight. No need to reheat it—this cake is best served chilled!
One last tip: If you plan to freeze it, I recommend adding the toppings (like whipped topping and shredded coconut) fresh after thawing for the best texture and flavor. Enjoy your delicious tropical treat whenever you like!
Nutritional Information
Alright, let’s talk numbers! While I believe that the joy of enjoying a *Hawaiian poke cake* far outweighs any calorie counting, it’s always good to know what you’re indulging in. Here’s an estimate of the nutritional values per slice:
- Calories: 280
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 180mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 25g
- Protein: 3g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But hey, it’s a dessert, and we’re here for the fun and flavor! Enjoy every delicious bite of your tropical creation!
FAQs
Can I use a different cake mix for this poke cake?
Absolutely! While I love the classic yellow cake mix for its light flavor, you can definitely experiment with other mixes like coconut or vanilla. Just make sure to follow the package instructions for baking times.
Can I make this Hawaiian poke cake gluten-free?
Yes! Simply substitute the yellow cake mix with a gluten-free cake mix, and you’ll have a delicious gluten-free version of this tropical delight. Just double-check the other ingredients to ensure they’re gluten-free as well.
How far in advance can I make this cake?
This *Hawaiian poke cake* is perfect for making ahead! You can prepare it up to 2 days in advance and store it in the fridge. Just keep in mind that the longer it sits, the more flavorful it becomes—as long as it’s covered well!
Can I use fresh pineapple instead of canned?
Definitely! Fresh pineapple can add a vibrant flavor to your cake. Just make sure to chop it finely and drain any excess juice before layering it on the cake to avoid making it too soggy.
What should I do if my cake is too dry?
If you find your cake is on the dry side, don’t worry! You can drizzle a bit more coconut milk over the top after it’s cooled, letting it soak in for extra moisture. Trust me, nobody will complain about a little extra coconut goodness!
Hawaiian poke cake: 7 Steps to Tropical Bliss
- Całkowity Czas: 2 hours 50 minutes
- Ustępować: 12 servings 1x
- Dieta: Wegańskie
Opis
A delicious Hawaiian poke cake infused with tropical flavors.
Składniki
- 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 sliced almonds
Instrukcje
- Prepare the yellow cake mix according to package directions.
- Bake in a 9×13 inch pan.
- Once baked, allow the cake to cool for 10 minutes.
- Poke holes in the cake using a fork.
- Pour coconut milk over the cake, allowing it to soak in.
- Spread crushed pineapple on top of the cake.
- Top with whipped topping and shredded coconut.
- Chill in the refrigerator for at least 2 hours before serving.
Uwagi
- For added flavor, use toasted coconut.
- Can substitute almond slices with macadamia nuts.
- Best enjoyed chilled.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 30 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Hawaiian
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 280
- Cukier: 25g
- Sód: 180mg
- Kwasy: 12g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 2g
- Tłuszcze trans: 0g
- Węglowodany: 38g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 40mg
Słowa kluczowe: hawaiian poke cake, tropical cake, dessert
