Best Hawaiian Coconut Poke Cake Recipes

SHEET PAN HAWAIIAN POKE CAKE RECIPE

Sheet Pan Hawaiian Poke Cake Recipe image

Sheet cake with a sweet coconut and pineapple filling, topped with a coconut infused cream and sprinkled with coconut.

Provided by Elyse Ellis

Categories Dessert

Time 40m

Number Of Ingredients 11

Ingredients

1 (15.25 ounce) box yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
14 ounces sweetened condensed milk
15 ounces cream of coconut
20 ounces crushed pineapple (juice reserved)
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon coconut extract
1 cup sweetened shredded coconut

Steps:

Preheat oven to 350 degrees F.
In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
Bake for 15-20 minutes, or until the center of the cake is set.
Remove from oven and let cool.
Use a fork and poke holes over the entire cake.
In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
Pour over cake, filling all holes with mixture.
Spread crushed pineapple over the top of the cake.
In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
Sprinkle coconut on top and refrigerate cake until serving.

Nutrition Facts : Calories 314 kcal, Carbohydrate 35 g, Protein 4 g, Fat 18 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 66 mg, Sodium 145 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

HAWAIIAN COCONUT POKE CAKE

Hawaiian Coconut Poke Cake image

This delicious cake is light and airy and is especially nice to serve at Easter. When I make this everyone wants the recipe.

Provided by Patricia Yates

Categories Cakes

Time 50m

Number Of Ingredients 10

Ingredients

1 box french vanilla cake mix
3 large eggs
1/3 c vegetable oil
1 c water
2 small packages coconut instant pudding
can(s) 20 0z crushed pineapple; juice saved
4 c half and half
1 pkg 16 oz frozen whipped topping, thawed
1 pkg 7 oz shredded coconut shredded and sweetened
optional 1/2 cup macadamia nuts toasted and rough chopped

Steps:

1. Preheat oven to 350 degrees. Grease 9 X 13 baking dish with cooking spray. Set aside.
2. Drain crushed pineapple, reserving juice, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water to 1 cup
3. Prepare cake mix according to package instructions, using reserved pineapple water mixture.
4. Pour batter into baking dish and bake 25-30 minutes.
5. In seperate bowl, whip pudding with half and half until just thickened.
6. Remove cake from oven and with handle of wooden spoon, poke holes over cake. Pour half of pudding mixture over warm cake. Add reserved pineapple to remaining pudding mixture and stir, then pour over top of cake.
7. Chill in refrigerator until set.
8. If using, place macadamia nuts on a baking sheet and toast in 350 degree oven for 5 minutes. Rough chop when cooled and set aside.
9. For frosting stir thawed whipped frosting until smooth. Frost cake. and sprinkle with coconut and nuts if using. Chill until ready to eat.