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..
Hawaiian Pineapple Coconut Poke Cake and the Poke Cake Phenomenon
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!
Hawaiian Pineapple Coconut Poke Cake
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 website visitors. Since they're made in sheet cake form, they're perfect potluck fare as they can be packed up and taken to office parties, picnics or backyard soirees. As much as I try, I just can't turn this into gourmet, it's 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. Other flavors you may like to try is this peanut butter lovers Reese's Poke Cake or summer ready Ice Cream Poke Cake. See the other poke cake flavors I have on my website in the recipe index here.
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Helpful Kitchen Items:
Hawaiian Pineapple-Coconut Poke Cake
Servings: 16 pieces
- 1 15.25 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 and half
- 16 oz frozen whipped topping thawed
- 1 cup sweetened flaked coconut
- ½ 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 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 pudding with the crushed pineapple. Pour this over the cake and spread into the holes while the cake is still hot.
- Immediately spread the remaining pudding on top. Place into the refrigerator and cool to the touch then frost with whipped topping.
- Sprinkle with macadamia nuts and flaked coconut. Store chilled.
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.
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