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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.

Hawaiian Pineapple Coconut Poke Cake

Easy 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. How to make Hawaiian Pineapple Coconut Poke Cake: (Scroll down for full printable recipe.)

  • Cake – Prepare the cake mix according to the directions on the box in a 13×9 inch baking pan using the amounts of water, oil and eggs. Bake per the instructions.
  • Poke Holes – Use the handle of a wooden spoon to immediately poke holes over the entire cake. The holes need to be fairly large.
  • Filling – Whip together pudding with 4 cups of cold half and half until thickened but still pourable.
  • Pineapple – Mix 1 cup of pudding mixture with the crushed pineapple in a small bowl.
  • Combine – Pour this 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 into the refrigerator and cool.
  • Once cooled frost with whipped topping. Garnish with macadamia nuts and flaked coconut.
  • Store chilled until serving.
How To Make Hawaiian Pineapple Coconut Poke Cake

How to Make the BEST Hawaiian Pineapple Coconut Poke Cake

  • 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, 13×9 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.
single piece cake

More Poke Cake Recipes to Make

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Hawaiian Pineapple Coconut Poke Cake

Prep Time20 minutes
Cook Time30 minutes
Cooling time4 hours
Total Time4 hours 50 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: hawaiian-pineapple-coconut-poke-cake
Servings: 16 pieces
Calories: 411kcal
Author: Melissa Sperka

Ingredients

  • 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

Instructions

  • 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 on the package. Bake according to directions.
  • Remove the cake from the oven and use the handle of a wooden spoon to immediately poke holes over the entire cake. The holes need to be fairly large.
  • Filling: 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 of 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 then frost the top with whipped topping.
  • Sprinkle with macadamia nuts and flaked coconut to garnish.
  • Store chilled until serving.

Notes

  • 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.

Nutrition

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
Tried this recipe?Mention @melissassk or tag #melissassk!

80 Comments

  1. Hi Melissa, I do have a question.On the recipe use french vanilla or butter cake.Do you think I can use yellow cake makes instead? Thank you for helping me

  2. Poke means something so different in Hawaii so I was momentarily horrified but ya know, cake sounds good.

    Raw fish. It’s raw fish in Hawaii. Very tasty raw fish, but not something you want in cake.

    Just something I felt like you should know!

    1. I’m aware of what poke is, and clearly when “poke” is followed by cake, it should be an immediate signal that this is indeed a dessert. While you’re here checkout the other poke cakes I have in the recipe index.

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