Description
A moist and fluffy cake infused with pineapple and topped with creamy coconut and whipped cream, perfect for any celebration.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can (20 oz.) crushed pineapple, drained
- 1 can (14 oz.) sweetened condensed milk
- 1 cup coconut cream
- 1 cup whipped cream
- 1/2 cup crushed pineapple for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your 9×13 inch baking dish.
- Combine the white cake mix, water, vegetable oil, and eggs in a large mixing bowl. Whisk until smooth.
- Pour the batter into the prepared baking dish, spreading evenly. Bake for approximately 30-35 minutes.
- Allow the cake to cool for about 10 minutes.
- Poke holes over the surface of the warm cake using a fork.
- Mix the sweetened condensed milk and coconut cream until smooth, then pour over the warm cake.
- Chill the cake in the refrigerator for at least two hours.
- Top the cake with whipped cream and crushed pineapple before serving.
- Slice and enjoy chilled.
Notes
Make the cake a day in advance for more intense flavors. Customizations include adding toasted coconut flakes or macadamia nuts.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: poke cake, Hawaiian dessert, tropical cake, pineapple, coconut