Hawaiian Poke Cake

Hawaiian Poke Cake combines tropical flavors into a simple yet delicious dessert. With its moist texture from French vanilla cake mix, crushed pineapple, and creamy coconut pudding, this cake is a crowd-pleaser. It’s topped with whipped cream and garnished with toasted coconut and macadamia nuts. If you’re curious about the origins of this tasty treat and how to make it yourself, keep going to discover more about this delightful addition to any gathering.

Why You’ll Love This Recipe

If you’re looking for a dessert that combines tropical flavors with easy preparation, this Hawaiian Poke Cake is perfect for you.

This cake features a delightful mix of banana and pineapple, giving you that bright island taste. Using a doctored-up cake mix, you can whip it up in just 10 minutes, then let it bake for 30 minutes. The cake is light, fluffy, and moist, which makes it even more enjoyable. The creamy Cool Whip adds a light texture that balances the flavors beautifully. You can even customize it by swapping the cake mix or adding coconut extract.

Plus, it serves as a base for other poke cake recipes. Refrigerate it overnight for a hassle-free treat that’s ready when you are, making it ideal for summer gatherings.

History

Hawaiian Poke Cake isn’t just a delicious dessert; it has deep-rooted connections to Hawaiian culture and cuisine. The term “poke” comes from a Hawaiian word meaning to slice or cut, originally describing a dish made with raw fish.

Over time, poke evolved, incorporating local ingredients and flavors. While traditional poke is savory, the coconut poke cake reflects Hawaii’s vibrant culinary heritage through its tropical sweetness. This dessert often graces luaus and gatherings, showcasing its cultural significance. The name “poke cake” highlights a link between the two dishes, as both involve a poking technique. Additionally, the cake is often made with key ingredients such as coconut, pineapple, and macadamia nuts, which are quintessential to Hawaiian flavors.

As coconut poke cake gains popularity beyond Hawaii, it adapts to include local flavors, celebrating the island’s rich culinary history and traditions.

Recipe

Ingredients:
– 1 (15.25-ounce) package French vanilla cake mix
– 1 (20-ounce) can crushed pineapple, drained and juice reserved
– 2 (3.4-ounce) packages instant coconut cream pudding mix
– 4 cups milk
– 1 (8-ounce) container frozen whipped topping, thawed
– Toasted coconut (for topping)
– Chopped macadamia nuts (for topping)
– Maraschino cherries or fresh pineapple (for garnish)

Cooking Instructions:

Preheat the oven to 350 degrees F and coat a 9- x 13-inch baking dish with cooking spray. Prepare the cake mix according to package directions, replacing the water with the reserved pineapple juice and adding enough water to meet the required liquid amount.
Bake the cake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before poking large holes all over the surface with a fork or skewer.
In a mixing bowl, whip together the instant coconut cream pudding mix and milk until the mixture begins to thicken but remains pourable.
Pour the pudding mixture over the cooled cake, ensuring it fills the holes. You can use the handle of a spoon to help guide the pudding into the holes if necessary.
Evenly spread the thawed whipped topping over the pudding layer, smoothing it out with a spatula.
Sprinkle toasted coconut and chopped macadamia nuts over the whipped topping for added texture and flavor.
Cover the cake and refrigerate it for at least 4 hours, or until you’re ready to serve. When serving, garnish each slice with a maraschino cherry or a piece of fresh pineapple for an extra tropical touch.

Extra Tips:

To enhance the moisture and flavor of the cake, be sure to use the reserved pineapple juice as your liquid. Filling the cake while it’s still warm allows the pudding to absorb better, creating a deliciously moist treat.

Additionally, feel free to experiment with toppings – adding fresh pineapple chunks or extra coconut flakes can elevate the dessert even further.

Enjoy your Hawaiian Poke Cake as a revitalizing treat that’s sure to impress your guests!

Final Thoughts

While enjoying a slice of Hawaiian poke cake can transport you to a tropical paradise, it’s vital to appreciate the cultural significance and delicious history behind this dessert.

This cake often appears at luaus and celebrations, highlighting its role in Hawaiian tradition. The combination of coconut, pineapple, and macadamia nuts reflects the unique blend of local ingredients and global influences. Poke itself has a rich cultural significance that connects modern enthusiasts to traditional roots.

As you savor each bite, consider how poke cake symbolizes culinary innovation and cultural exchange. Its popularity has spread worldwide, inspiring various adaptations that honor its roots.

Understanding these connections enriches your experience, making each slice not just a treat but a celebration of Hawaii’s flavorful heritage and vibrant culture. Enjoy your cake with this deeper appreciation in mind!

FAQ

When you’re making Hawaiian poke cake, you might’ve some questions about the ingredients, preparation, customization, or troubleshooting. You can use different cake mixes, like yellow or golden butter. For creamier pudding, opt for higher fat milk. If you don’t have Cool Whip, heavy whipping cream with powdered sugar works well. Be certain to incorporate crushed pineapple in both the pudding and as a topping. Preheat your oven to 350°F and poke large holes in the cake for the pudding to soak in. Refrigerate the cake for 3-4 hours to set. Additionally, this cake quickly becomes a family favorite due to its simple to make nature.

For customization, consider adding toasted coconut or macadamia nuts. Finally, verify the holes are large enough for even pudding distribution, and refrigerate to stabilize the topping.