This Hawaiian Pineapple Coconut Poke Cake is like a dessert stay-cation. A super simple vanilla cake is filled with a coconut cream pudding and crushed pineapple then chilled. Frosted with whipped topping and sprinkled with toasted macadamia nuts it packs a tropical vibe that dessert fans will love..
The poke cake phenomenon reached a fever pitch at one point. It seemed that poke cakes in every single flavor you could imagine were everywhere. Perhaps it’s the simplicity of preparation or the fun of coming up with creative new flavor combinations. Nonetheless, poke cakes remain. Poke cakes can be filled with any flavor of pudding, caramel, mousse, custard, sweetened condensed milk, jello and a plethora of other fillings too long to list. All of them are delectable! Poke cakes, are one of those simple to make luscious desserts that seem to appeal to the masses. Perfect potluck fare. As much as I try, I just can’t turn this into gourmet, its just not meant to be. Have fun with this cake, it’s not too terribly serious, and bakers of all skill levels can be successful making any flavor.
You may also like: Reese’s Poke Cake, Blueberry Cheesecake Poke Cake and Ice Cream Poke Cake.
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Helpful Kitchen Items:
Hawaiian Pineapple-Coconut Poke Cake
Servings: 16 pieces
Ingredients
- 1 [16.25] oz French vanilla or Butter cake mix plus ingredients to prepare
- 2 [3.4] oz coconut cream instant pudding mix
- 1 [20] oz can crushed pineapple drained
- 4 cup half & half
- 16 oz frozen whipped topping thawed
- 1 cup sweetened flaked coconut
- 1/2 cup macadamia nuts toasted and chopped
Instructions
- Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.
- Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large.
- Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable.
- Mix 1 cup with the crushed pineapple.
- Pour this over the cake and into the holes while the cake is still hot.
- Immediately spread the remaining coconut cream pudding on top.
- Place into the refrigerator and cool until completely set.
- Frost with thawed whipped topping.
- Sprinkle with 1/2 cup toasted macadamia nuts and 1 cup flaked coconut. Store covered. Chill well.
- Cook's note:
- To toast the nuts: Preheat the oven to 350°F and spread the nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes. Cool completely before using.
Notes
To toast the nuts: Preheat the oven to 350°F and spread the nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes. Cool completely before using.
Rita says
November 22, 2017 at 3:14 pmI just made cake it’s in refrigerator setting now. It made a lot of Pudding it was hard to use it all.
Melissa says
November 22, 2017 at 3:25 pmIt may be you needed more holes,be generous.
Jeanne says
November 27, 2017 at 1:06 pmMelissa. I made this cake a couple times about about 25 yrs ago. Redid my recipe notebook & lost the recipe. Have tried to find it for years. This is the closest to my recipe that I have found. The difference is I used a jelly roll pan, spread the crushed pineapple on the warm cake & then added the pudding , cool whip , & toasted coconut, no nuts.It was actually better the longer it sat in the fridge at least aday I also have frozen it because the jelly roll pan makes a lot. So glad I found your recipe because it made me realize that it was almost identical to mine which I couldn’t remember all the ingredients. Whew…so sorry that was such a lnog comment Jeanne
Melissa says
November 27, 2017 at 2:53 pmHi Jeanne, thank you for sharing your memory and I love how you describe you made your version. I agree, this cake gets better and better the longer it sits. I’m delighted you found this one and can add it back to your recipe file. Visit anytime!
Janet Williams says
December 1, 2017 at 9:39 pmI also am confused by the comment about “she allowed the pudding to form a film on top before frosting.” The directions say to cool the cake completely before frosting – thus, the pudding will skin over, if it is cooled completely. What am I missing here?
Melissa says
December 1, 2017 at 9:58 pmNot necessarily. You should let the cake cool completely.That doesn’t mean set it into the fridge overnight or a long period uncovered. You have to use good judgement. Once it cools you can place plastic wrap on the pudding to prevent the film or frost it with cool whip then chill until serving.
catherine mariani says
March 4, 2018 at 6:46 pmThis recipe was awesome. I made it pretty exact, but used banana pudding (with milk) because I could not find coconut. I also toasted the coconut as per another comment. Not only is this super easy but, it tasted delicious. Very light and not too sweet.
Melissa says
March 4, 2018 at 7:53 pmWonderful, I’m delighted you loved this one!
Melissa says
March 29, 2018 at 9:40 pmI’m not usually a fan of how instant pudding tastes. Is it possible to use the cook and serve kind?
Melissa says
March 30, 2018 at 10:18 amOh sure, you can adapt this easily using that.
Jk says
July 28, 2018 at 1:26 pmThis is so good. Second time making it. For 2 of my 4 sons. They all loved it. A good cool refreshing dessert not to sweet. Perfect for the hot weather or anytime. Thank You so much for sharing. 5 stars.
Melissa says
July 28, 2018 at 3:57 pmI love this cake, I’m delighted your family is enjoying it, too. Thanks for taking the time to let me know.
LB says
August 21, 2018 at 1:02 pmI made this cake for a Luau in Illinois that our church family was having. It was a hit. It was gone before all the other deserts. Oh my Goodness, it is super yummy.
Melissa says
August 21, 2018 at 1:18 pmHow exciting, I’m delighted you loved it!
Courtney says
December 9, 2018 at 10:55 amHi! I really want to make this cake, and I bought all the ingredients, but unfortunately I couldn’t find macadamia nuts anywhere. I read that you could try and substitute cashews for them, so I bought some cashews instead. Do you think this will affect the cake a lot? Will it taste different or worse?
Melissa says
December 9, 2018 at 11:26 amHi Courtney, you can use cashews or even almonds, it will still be delish.
Kimberly says
January 28, 2019 at 11:32 amIn general, I do not try recipes that are less than a 4 1/2 star rating. My husband came across this recipe and wanted me to make it because it sounded good. This is a 5 star recipe in our opinion. Very nice as written. A nice light taste! Enjoyed very much! Thank you for sharing.
Melissa says
January 28, 2019 at 12:19 pmThank you, glad you enjoyed!