Hawaiian Pineapple Coconut Poke Cake

This Hawaiian Pineapple Coconut Poke Cake is like a dessert staycation. It begins with a super simple vanilla cake that’s filled with coconut cream pudding and crushed pineapple mixture. After chilling, frost the top with whipped topping and sprinkled with toasted macadamia nuts and coconut to complete the flavor profile.

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. If you aren’t familiar, 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!

How to Make the BEST Hawaiian Pineapple Coconut Poke Cake Recipe

• Ingredients you’ll need to make homemade Pineapple Coconut Poke Cake: One box french vanilla or butter cake mix plus eggs, oil and water (or pineapple juice from crushed pineapple to equal the same amount of water.) to prepare, instant coconut cream instant pudding, crushed pineapple, half and half, chopped macadamia nuts, sweetened flaked shredded coconut and whipped topping (i.e. Cool Whip or similar)
• Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, large bowl, sheet pan, 13 x 9 inch cake pan, rubber spatula, wooden spoon or similar to poke holes in the cake.
• 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. Mix the coconut in by hand  then proceed with the recipe.
• 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.
• It’s well worth the small amount of effort that it takes to toast the macadamia nuts for the scrumptious flavor. How long do you toast nuts in the oven? Spread the macadamia nuts in a single layer on a sheet pan and into a preheated 350°F oven. Roast for 6-8 minutes or just until lightly golden and fragrant. Set aside to cool.
• 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.
• If you anticipate the cake will be eaten in one day you could use fresh whipped cream. To make homemade 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.
• If you prefer to make your own cake you can! Checkout my recipe for Old Fashioned Butter Cake here.
• You can easily make this cake one day in advance and store in the refrigerator until serving.
• Store prepared Hawaiian Pineapple Coconut Poke Cake chilled in the refrigerator for up to 4 days.