Hawaiian Pineapple Coconut Poke Cake

This Hawaiian Pineapple Coconut Poke Cake bursts with tropical flavor, starting with a simple cake soaked in coconut cream pudding and crushed pineapple. It’s chilled, then topped with whipped topping, toasted macadamia nuts, and coconut for the perfect island finish.

Ingredients to Make Hawaiian Pineapple Coconut Poke Cake Recipe

Poke cakes, are one of those simple to make luscious desserts that appeals to the masses. This island inspired version remains ever popular with visitors in my home and on my website. Poke cakes are made in sheet cake form, making them easy to transport to picnics, potlucks, holiday parties and casual gatherings. Bakers of all skill levels can be successful making any poke cake flavor, including this island themed cake. Ingredients you’ll need to make Hawaiian Pineapple Coconut Poke Cake: (Scroll down for full printable recipe card.)

• Cake – One box of yellow cake mix, French vanilla cake mix or butter cake mix plus water, vegetable oil and large eggs to prepare. (You could also use white cake mix).
• Pudding Mix – Two boxes of instant coconut cream pudding mix plus half and half to prepare.
• Pineapple – Crushed pineapple is mixed with the pudding for the tropical filling.
• Coconut – Sweetened flaked coconut adds flavor and texture.
• Nuts – Toasted macadamia nuts add crunch.
• Whipped Cream – One large frozen whipped topping for the easy frosting.

Kitchen Equipment You’ll Need to Make Easy Hawaiian Pineapple Coconut Poke Cake Recipe

• A stand mixer or a hand mixer to make the batter and the pudding mixture.
• Measuring cups and spoons for accurate measuring.
• Large mixing bowl.
• Sheet pan for toasting the nuts.
• One 13×9 inch cake pan or baking dish.
• Wooden spoon or similar to poke holes in the cake.

How to Make the BEST Hawaiian Pineapple Coconut Poke Cake Recipe

• Make the Yellow Cake – Prepare the cake mix according to the directions on the box in a 13×9 inch baking pan. Use the amounts of water, oil and eggs. Bake per the instructions.
• Poke Holes on the Surface of the Cake – Use the handle of a wooden spoon to immediately poke holes over the entire cake. The holes need to be fairly large.
• Make the Filling – Whip together pudding mix with 4 cups of cold half and half until thickened but still pourable. Add crushed pineapple to one cup of pudding, stir to combine.
• Pour the Pudding Mixture onto the Cake – Pour the pineapple-pudding over the cake and spread into the holes while the cake is still hot.
• Top with Remaining Pudding – Immediately spread the remaining pudding mixture on top.
• Refrigerator – Place the Hawaiian Poke Cake into the refrigerator to chill and set.
• Frost the Top of the Cake – Spread the whipped topping on the cake.
• Garnish – Garnish with macadamia nuts and flaked coconut.

How Long to Toast Nuts

It’s well worth the small amount of effort that it takes to toast the macadamia nuts for the scrumptious flavor.

• Spread the macadamia nuts in a single layer on a sheet pan and place into a preheated 350°F oven.
• Roast for 6-8 minutes or just until lightly golden and fragrant. Set aside to cool.

Recipe Variations and Substitutions

• Whipped Topping: This cake is meant to be simple by design hence the reason it begins with a cake mix and ends with whipped topping. The whipped topping is more stable than fresh whipped cream for make ahead preparation but if you prefer, you can use fresh whipped cream.
• How to Make Sweetened Fresh Whipped Cream: Chill a large bowl and beaters in the freezer for 15 minutes. To the bowl add 1 pint (2 cups) of heavy cream with 1-2 teaspoons of vanilla extract. Beat on medium high speed while gradually adding 1/4-1/3 cup granulated sugar to sweeten. Beat until stiff peaks form them chill until frosting the cake.
• Homemade Yellow Cake: If you prefer to make your own cake you can! Checkout my recipe for Old Fashioned Butter Cake here.
• Instant Pudding Mix: If you’re unable to find instant coconut cream pudding mix you can use vanilla pudding, instead. When doing so, use the same amount of half and half, adding 2 teaspoons of coconut extract. Once prepared per the recipe add 2/3 cup of additional shredded coconut to the pudding mixture. Stir the coconut in by hand then proceed with the recipe.
• Coconut: Some brands of flaked coconut have longer shreds than others. If needed, you can pulse it just a couple of times in a food processor to make the texture more fine. Don’t overdo it.
• Nuts: You could use almonds, pecans or walnuts in place of macadamia nuts.

Storage and Leftovers

• Make-Ahead Tip: You can easily make this poke cake one day in advance and store it covered with plastic wrap chilled in the refrigerator until serving.
• Leftovers: Store leftover Hawaiian Pineapple Coconut Poke Cake chilled in the refrigerator for up to 4 days.
• Freezer: You can freeze leftovers for up to 2 months. Thaw in the fridge and enjoy!

More Poke Cake Recipes to Make

• Strawberries and Cream Poke Cake is dressed to impress.
• Salted Caramel Poke Cake features toasted coconut to expand the flavor profile.
• Rocky Road Fudge Poke Cake is ooey gooey good.
• Key Lime Poke Cake is ideal for spring gatherings and summer cookouts.
• Caramel Apple Poke Cake taste just like fall.
• Lemon Burst Poke Cake packs citrus flavor in every bite.
• Boston Cream Poke Cake from Six Sisters Stuff.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• 13×9-inch Pan