Description
A vibrant and moist Hawaiian poke cake soaked in pineapple juice and coconut milk, topped with whipped cream and maraschino cherries.
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). Grease a 9×13 inch baking dish.
- Prepare the yellow cake mix according to package instructions and pour into the prepared dish.
- Bake for 25-30 minutes or until golden brown; let cool slightly before poking holes throughout the top.
- Mix pineapple juice and coconut milk in a bowl, then pour evenly over the cooled cake.
- Sprinkle sweetened shredded coconut on top while still moist.
- Spread whipped topping generously over the cake and garnish with pineapple chunks and maraschino cherries.
Notes
Let the cake cool completely before poking holes to avoid crumbling. Adjust the amount of pineapple chunks based on personal preference. For added crunch, lightly toast the shredded coconut before adding it to the top.
