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.
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Helpful Kitchen Items:
Hawaiian Pineapple-Coconut Poke Cake
Servings 16 pieces
- 1 [16.25] oz French vanilla or Butter cake mix plus ingredients to prepare
- 2 [3.4] oz coconut cream instant pudding mix
- 1  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
- 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.
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.