Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. In a mixing bowl, combine the yellow cake mix with eggs, water, and oil as per package instructions. Whisk until smooth and fully combined, taking care not to over-mix. Pour the batter into the prepared baking dish, smoothing the top with a spatula for even baking.

Place the baking dish in the preheated oven. Bake the cake for 25-30 minutes until it turns a lovely golden brown and a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and allow it to cool in the dish for about 10 minutes.

While the cake cools, prepare the soaking mixture by combining pineapple juice and coconut milk in a bowl until well blended. After 10 minutes, use a fork or skewer to poke holes all over the top of the warm cake, making sure to create openings deep enough for the liquid to seep in. Pour the pineapple and coconut mixture evenly over the cake.

After pouring the soaking mixture, let the cake sit for an additional 10 minutes. Once sufficiently soaked, sprinkle a generous layer of sweetened shredded coconut over the top.

Spread the whipped topping evenly across the entire surface of the cake, ensuring a smooth and luscious finish.

To finish off your beautiful Hawaiian Poke Cake, decorate the top with colorful pineapple chunks and maraschino cherries, arranging them artistically.