Description
A delightful dessert that brings tropical flavors of pineapple and coconut to your kitchen, perfect for summer gatherings.
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) and prepare a 9×13 inch baking pan by lightly greasing it.
- Combine the yellow cake mix and 1 cup of pineapple juice in a large bowl and stir until well blended.
- Pour the batter into your prepared baking pan and bake for about 25-30 minutes.
- Make holes all over the cooled cake using a skewer or the handle of a wooden spoon.
- Mix the remaining pineapple juice (about ½ cup) with the full-fat coconut milk and pour it over the warm cake.
- Chill the cake in the fridge for at least 2 hours or overnight.
- Spread the whipped topping evenly over the chilled cake and garnish with sweetened shredded coconut and maraschino cherries.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Hawaiian Poke Cake, Tropical Dessert, Summer Cake