Hawaiian Poke Cake: Easy & Delicious Recipe

1. Introduction

Table of Contents

As the warm evenings of late May embrace Marrakesh, the desire for a refreshing and effortlessly delicious dessert often arises. Today, we’re bringing you a taste of the tropics with our recipe for an Easy Hawaiian Poke Cake. This delightful treat starts with a simple chocolate cake, which is then “poked” and soaked with a sweet pineapple mixture, topped with fluffy whipped cream and toasted coconut. It’s a no-bake dessert that’s incredibly easy to assemble and bursting with tropical flavors.

This Hawaiian Poke Cake is all about simplicity and satisfying sweetness. The moist chocolate cake, combined with the tangy pineapple juice and chunks, the creamy whipped topping, and the chewy coconut, creates a wonderful textural and flavor contrast. It’s a perfect dessert for potlucks, barbecues, or any time you’re craving a taste of the islands without spending hours in the kitchen. If you enjoy easy, no-bake desserts like our No-Bake Strawberry Cream Cheese Pie, you’ll find this Hawaiian Poke Cake equally simple and utterly delicious. Let’s bring a little aloha to your dessert table!

2. Recipe Summary

• Cuisine: American, Hawaiian-inspired, Dessert
• Difficulty level: Very Easy
• Total preparation and assembly time: 20 minutes (plus chilling time)
• Dietary classification: Not dairy-free.

3. Equipment and Utensils

• Medium mixing bowl
• 8-inch (20 cm) round or square cake pan
• Spoon or spatula
• Fork or wooden spoon (for poking holes)

4. Serving Suggestions

• Plating: Serve chilled slices or squares of the poke cake. The layers of chocolate, pineapple, and white whipped cream with coconut sprinkles are visually appealing on their own. Garnish with a maraschino cherry if desired.
• Side Dish Ideas: This cake is usually enjoyed on its own due to its richness. However, a light scoop of vanilla ice cream could be a nice addition for some.
• Complementary Side Dishes: A fresh fruit salad would provide a lighter contrast.
• Wine or Beverage Pairings: A light-bodied sweet wine like Moscato or a fruity white wine. For non-alcoholic options, try pineapple juice, coconut water, or a tropical punch.

5. Nutritional Information

• Detailed Nutritional Breakdown (per serving, estimated):
  • Calories: 300 kcal
  • Carbohydrates: Approximately 40-45g
  • Protein: Approximately 3-4g
  • Fat: Approximately 12-15g
• Macronutrient Distribution: Roughly 55% Carbohydrates, 5% Protein, 40% Fat.
• Dietary Information: Not dairy-free.
• Potential Health Benefits: Contains some vitamins from the pineapple.

6. Storage and Reheating

• Proper Storage Instructions: Store the Hawaiian Poke Cake covered in the refrigerator for up to 3-4 days. The chilled cake allows the flavors to meld together beautifully.
• Refrigeration Instructions: Keep refrigerated at or below 40°F (4°C).
• Freezing Recommendations: While you can freeze this cake, the texture of the whipped cream might change upon thawing. If you do freeze it, do so before adding the whipped cream topping. Thaw in the refrigerator and then add the whipped cream and coconut.
• Reheating Methods: This cake is meant to be served cold and does not require reheating.

7. Expert Tips and Variations

• Tips from Professional Chefs: Ensure the cake is evenly soaked with the pineapple mixture for the best flavor distribution. Toasting the coconut flakes lightly in a dry skillet or oven enhances their flavor and adds a bit of crunch.
• Common Mistakes to Avoid: Not poking enough holes in the cake, which prevents the liquid from soaking in properly; not chilling the cake long enough, which can make it messy to serve.
• Creative Recipe Variations:
  • Cake Flavor: Use a vanilla or coconut cake mix instead of chocolate for a different base.
  • Fruit: Try using crushed pineapple instead of chunks, or add other tropical fruits like mango or shredded coconut to the soaking liquid.
  • Topping: Instead of whipped cream, you could use a cream cheese frosting or a Cool Whip-style topping.
• Seasonal Adaptations: This tropical-flavored cake is particularly perfect for warmer months.

8. Ingredients Section

• 1 box (12 oz or 340g) chocolate cake mix, prepared according to package directions and cooled
  • Quality and Sourcing Recommendations: Any brand of chocolate cake mix will work. Bake as directed and let it cool completely.
• 1 can (14 oz or 397g) pineapple tidbits or crushed, drained
  • Sourcing: Canned goods aisle. Drain well to avoid a soggy cake.
• 1 cup whipped topping (such as Cool Whip)
  • Sourcing: Frozen desserts aisle. Thaw according to package directions.
• 1/2 cup shredded coconut
  • Sourcing: Baking aisle. Toasted coconut is optional but recommended for extra flavor.
• 1/4 cup granulated sugar
• 1/4 cup pineapple juice (reserved from the canned pineapple)
• 1/4 cup sweetened condensed milk
  • Sourcing: Baking aisle.
• Maraschino cherries, for decoration (optional)
  • Sourcing: Baking aisle.

Metric Conversions (Approximate):

• 340g cake mix ≈ 12 oz
• 397g pineapple ≈ 14 oz
• 1 cup ≈ 240 ml
• 1/2 cup coconut ≈ 50g
• 1/4 cup sugar ≈ 50g
• 1/4 cup pineapple juice ≈ 60 ml
• 1/4 cup sweetened condensed milk ≈ 75g

9. Step-by-Step Instructions

1. Cube the Cake: Cut the cooled chocolate cake into approximately 1-inch (2 cm) cubes. You can leave it in the baking pan or transfer it to a serving dish.
   • Preparation Note: Cubing helps the cake absorb the liquid evenly.
2. Make the Soaking Mixture: In a medium bowl, whisk together the pineapple juice, sweetened condensed milk, and sugar until the sugar is mostly dissolved.
   • Flavor Infusion: This sweet and tangy mixture will soak into the cake.
3. Soak the Cake: Pour the pineapple mixture evenly over the cake cubes, ensuring they are well saturated. If the cake is in a pan, poke holes all over the cake with a fork or wooden spoon before pouring the mixture to help it absorb better.
   • Technique: Poking holes allows the liquid to penetrate deeply into the cake.
4. Layer in Pan (if cubed): If you cubed the cake and removed it from the baking pan, place the soaked cake cubes in an 8-inch (20 cm) cake pan.
5. Add Pineapple: Spread the drained pineapple chunks evenly over the soaked cake.
6. Whip the Topping: If using, whip the whipped topping until firm peaks form (if you’re not using a pre-made one). Spread the whipped topping evenly over the pineapple layer.
7. Sprinkle with Coconut: Sprinkle the shredded coconut evenly over the whipped topping. For extra flavor, you can lightly toast the coconut in a dry skillet over medium heat until golden brown, then let it cool before sprinkling.
8. Chill: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld and the cake to chill thoroughly.
9. Garnish (Optional): Decorate with maraschino cherries before serving, if desired.

Sweet tooth calling? Share this easy & delicious Lemon Angel Food Cake recipe with your friends on Facebook or save it to your Pinterest boards for a sunny day treat!

10. Frequently Asked Questions (FAQ)