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.
Easy Hawaiian Pineapple Coconut Poke Cake Recipe
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
Poke cakes, are one of those simple to make luscious desserts that seem to appeal to the masses. This island inspired version remains ever popular with visitors. Since poke cakes are made in sheet cake form, they’re perfect potluck fare as they can be packed up and taken to office parties, picnics or backyard gatherings. Bakers of all skill levels can be successful making any poke cake flavor.
- 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.
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:
Hawaiian Pineapple Coconut Poke Cake
Servings: 16 pieces
- 1 15.25 oz box French vanilla or Butter cake mix plus ingredients to prepare
- 2 3.4 oz boxes coconut cream instant pudding mix
- 1 20 oz can crushed pineapple drained
- 4 cup half and half
- 16 oz frozen whipped topping thawed
- 1 cup sweetened flaked coconut
- 1/2 cup macadamia nuts toasted and chopped
- Prepare the cake mix according to the directions on the box in a 13 x 9 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 immediately 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 and half. Whip until the pudding begins to slightly thicken but is still pourable.
- Mix 1 cup pf pudding mixture with the crushed pineapple in a small bowl. Pour this over the cake and spread into the holes while the cake is still hot.
- Immediately spread the remaining pudding mixture on top. Place into the refrigerator and cool to the touch then frost with whipped topping.
- Sprinkle with macadamia nuts and flaked coconut to garnish.
- Store chilled until serving.
- To toast the macadamia 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 or just until lightly golden and fragrant. Cool completely before using.
- 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.
Serving: 1serving | Calories: 411kcal | Carbohydrates: 51g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 432mg | Potassium: 142mg | Fiber: 1g | Sugar: 22g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg