Indulge in the tropical goodness of this Irresistible Hawaiian Poke Cake, infused with pineapple and coconut for a refreshing dessert experience.

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)

Preheat your oven and prepare a cake pan according to package instructions.
In a large bowl, combine the yellow cake mix, pineapple juice, and coconut milk. Mix until well combined.
Pour the batter into the prepared cake pan and bake according to package directions.
Once baked, remove the cake from the oven and let it cool for a few minutes. Poke holes all over the cake with a fork.
Mix together the sweetened shredded coconut and pineapple chunks, then spread this mixture over the cake, allowing it to seep into the holes.
Refrigerate the cake for at least 2 hours to set before serving.
Before serving, top with whipped topping and maraschino cherries for garnish.

For an extra tropical touch, consider serving with additional pineapple or a drizzle of coconut cream.

Keywords: Hawaiian Poke Cake, tropical dessert, pineapple cake, coconut cake, easy cake recipe