Description
A moist and flavorful poke cake infused with pineapple juice and coconut milk, perfect for tropical flavor lovers.
Ingredients
Scale
- 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 your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Prepare the yellow cake mix according to the package instructions, then pour the batter into your prepared dish.
- Bake in the preheated oven for 25-30 minutes or until the cake is golden brown. Let it cool slightly.
- Poke holes throughout the top of the cake using a fork.
- Combine the pineapple juice and coconut milk in a bowl. Pour this mixture evenly over the cooled cake.
- Sprinkle sweetened shredded coconut on top while it’s still moist.
- Spread the whipped topping over the cake.
- Garnish with pineapple chunks and maraschino cherries.
Notes
Chill before serving for an extra refreshing treat. This cake can be stored in the refrigerator for 4-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg