Description
A tropical cake combining pineapple and coconut flavors to create a moist, festive treat that’s perfect for 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 the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Prepare the yellow cake mix according to package instructions and pour the batter into the prepared dish.
- Bake for 25-30 minutes or until golden brown. Let the cake cool slightly before poking holes throughout the top.
- Mix the pineapple juice and coconut milk together in a bowl, then pour the mixture evenly over the cooled cake.
- Sprinkle sweetened shredded coconut over the wet cake while it’s still moist.
- Spread whipped topping generously over the cake and finish by garnishing with drained pineapple chunks and maraschino cherries.
Notes
For added flavor, consider adding a splash of vanilla extract to the batter or using fresh fruit for garnishing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: poke cake, Hawaiian cake, tropical dessert, pineapple cake, coconut dessert