How to Make Hawaiian Pineapple Coconut Poke Cake – A Tropical, No-Bake-Style Dessert That’s Light, Creamy & Bursting with Island Flavor!

🌱 Dairy-Free? Use almond milk pudding and coconut whipped cream

🧊 Make-Ahead Magic: Assemble up to 2 days ahead — keeps beautifully chilled

🔥 Toasting Coconut: Bake coconut flakes at 350°F for 3–5 mins until golden — stirs up big flavor!

🎂 Gluten-Free? Use GF cake mix and check pudding label

🧠 Why This Cake “Pokes” All the Right Spots

The hot cake + liquid soak method allows the pineapple-coconut mixture to penetrate deeply, creating a moist, almost custard-like texture throughout. And because we chill it thoroughly, every bite stays cool and refreshing — perfect for hot days.

It’s not just delicious — it’s science-backed satisfaction. ⚗️✨

❤️ Final Thought: More Than a Dessert — It’s a Mood Booster

This Hawaiian Pineapple Coconut Poke Cake doesn’t try to be fancy. It’s here to do one thing: make you feel like you’re somewhere warmer, slower, and sweeter.

Whether it’s served at a luau, birthday party, or just because you deserve a little island joy…

Know this: one bite will transport you.

So fire up the oven, open that can of pineapple, and let your kitchen fill with the scent of coconut and sunshine.

Because sometimes, happiness is a poke cake away. 🌺💛