Sheet Pan Hawaiian Poke Cake Recipe
Sheet cake with a sweet coconut and pineapple filling, topped with a coconut infused cream and sprinkled with coconut.
Serving24
Ingredients
Cake:
- 1 (15.25 ounce) box yellow cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
Filling:
- 14 ounces sweetened condensed milk
- 15 ounces cream of coconut
- 20 ounces crushed pineapple, juice reserved
Topping:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon coconut extract
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine cake mix, water, vegetable oil and eggs until well combined.
- Spray a half sheet pan (13"x18"x1") with nonstick cooking spray and spread batter in pan in an even layer.
- Bake for 15-20 minutes, or until the center of the cake is set.
- Remove from oven and let cool.
- Use a fork and poke holes over the entire cake.
- In a mixing bowl, whisk together sweetened condensed milk, cream of coconut and juice from can of crushed pineapple.
- Pour over cake, filling all holes with mixture.
- Spread crushed pineapple over the top of the cake.
- In a mixing bowl or stand mixer, combine heavy whipping cream, powdered sugar and coconut extract until light and fluffy. Spread in an even layer on top of cake.
- Sprinkle coconut on top and refrigerate cake until serving.
Nutrition
Calories: 314 kcal · Carbohydrates: 35 g · Protein: 4 g · Fat: 18 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 66 mg · Sodium: 145 mg · Potassium: 161 mg · Fiber: 1 g · Sugar: 28 g · Vitamin A: 422 IU · Vitamin C: 3 mg · Calcium: 106 mg · Iron: 1 mg