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Hawaiian Pineapple Coconut Poke Cake

This tropical-inspired pineapple coconut cake is moist, flavorful, and topped with a luscious coconut cream layer.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Desserts
Cuisine: Hawaiian
Keywords: air fryer desserts easy recipes, chinese food dessert sweets easy recipes, how to make pancakes easy recipes, pineapple coconut cake, simple desserts few ingredients sweets easy recipes, sweet easy recipes cake, sweet easy recipes desserts
Servings: 12 slices
Author: Betty

Ingredients

  • 1 box yellow cake mix
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup sweetened shredded coconut
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (8 oz) cream cheese, softened
  • 1 container (8 oz) whipped topping
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Prepare the cake mix according to the package instructions, replacing the water with the pineapple and its juice.
  3. Fold in shredded coconut and bake as directed.
  4. Once baked, poke holes all over the cake with the handle of a wooden spoon.
  5. Pour the sweetened condensed milk over the cake, allowing it to seep into the holes.
  6. In a bowl, beat cream cheese until smooth, then mix in powdered sugar and vanilla extract.
  7. Fold in whipped topping and spread evenly over the cooled cake.
  8. Sprinkle with extra shredded coconut, refrigerate for at least 2 hours before serving.

Notes

For extra flavor, toast the shredded coconut before adding it on top.