Step 1: Prepare the Cake Batter

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can use baking spray with flour for easy release. Ensuring the pan is properly prepared will prevent the cake from sticking and make removal a breeze.
2. Combine Cake Mix Ingredients: In a large mixing bowl, combine the white cake mix, water, vegetable oil, eggs, and vanilla extract. It’s best to use a large bowl to accommodate all the ingredients and prevent spillage during mixing.
3. Mix Until Just Combined: Using an electric mixer (hand mixer or stand mixer), beat the ingredients on low speed until just combined. Then, increase the speed to medium and beat for 2 minutes, or as directed on your cake mix box. Be careful not to overmix the batter. Overmixing can develop gluten, resulting in a tougher cake. Mix until the batter is smooth and there are no lumps of dry cake mix remaining.

Step 2: Bake the Cake

1. Pour Batter into Pan: Pour the prepared cake batter evenly into the greased and floured 9×13 inch baking pan. Spread the batter to the corners of the pan to ensure even baking.
2. Bake Until Done: Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so it’s always best to check for doneness using a skewer. The cake should be golden brown on top and spring back lightly when touched.
3. Cool Completely: Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This is crucial! The cake needs to be completely cool before you poke holes and pour the pineapple mixture. Cooling allows the cake to firm up slightly and prevents the hot pineapple mixture from making it mushy.

Step 3: Poke and Infuse with Tropical Flavor

1. Poke Holes: Once the cake is completely cooled, use the handle of a wooden spoon or a fork to poke holes all over the cake. Make the holes about 1 inch apart. Don’t be shy – you want to create plenty of channels for the pineapple mixture to soak into. The more holes, the more flavorful and moist the cake will be.
2. Prepare Pineapple Mixture: Open the can of crushed pineapple (undrained) and the can of unsweetened coconut milk. You don’t need to mix them separately; they will be poured directly over the cake.
3. Pour Pineapple and Coconut Milk: Slowly and evenly pour the undrained crushed pineapple and the unsweetened coconut milk over the poked cake. Make sure to distribute it as evenly as possible so that all parts of the cake get infused with the tropical goodness. The liquid will seem like a lot at first, but the cake will absorb it as it sits.
4. Refrigerate to Soak: Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours, or preferably overnight. Refrigerating allows the cake to fully absorb the pineapple and coconut milk, resulting in an incredibly moist and flavorful poke cake. The longer it chills, the better the flavors will meld together.

Step 4: Frost and Finish

1. Frost with Whipped Topping: Once the cake is thoroughly chilled and soaked, remove it from the refrigerator. Spread the thawed whipped topping evenly over the top of the cake, creating a smooth and creamy frosting layer.
2. Toast Coconut (Optional but Recommended): If you haven’t already, toast the shredded coconut. Spread the shredded coconut in a thin layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, stirring occasionally. Watch carefully to prevent burning. Let it cool completely.
3. Sprinkle with Toasted Coconut: Sprinkle the toasted shredded coconut generously over the whipped topping. This adds a delightful crunch, nutty flavor, and beautiful texture to the cake.
4. Garnish with Cherries (Optional): If desired, garnish with maraschino cherries for a pop of color and a classic poke cake finish.
5. Serve and Enjoy! Slice and serve your Hawaiian Pineapple Coconut Poke Cake. Keep any leftover cake refrigerated to maintain its freshness and moisture.