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
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.
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Hawaiian Pineapple-Coconut Poke Cake
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 16 pieces
Ingredients
- 1 16.25 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 & 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 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.
Notes
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.
Tried this recipe?Mention @melissassk or tag #melissassk!
Rita says
I just made cake it’s in refrigerator setting now. It made a lot of Pudding it was hard to use it all.
Melissa says
It may be you needed more holes,be generous.
Jeanne says
Melissa. I made this cake a couple times about about 25 yrs ago. Redid my recipe notebook & lost the recipe. Have tried to find it for years. This is the closest to my recipe that I have found. The difference is I used a jelly roll pan, spread the crushed pineapple on the warm cake & then added the pudding , cool whip , & toasted coconut, no nuts.It was actually better the longer it sat in the fridge at least aday I also have frozen it because the jelly roll pan makes a lot. So glad I found your recipe because it made me realize that it was almost identical to mine which I couldn’t remember all the ingredients. Whew…so sorry that was such a lnog comment Jeanne
Melissa says
Hi Jeanne, thank you for sharing your memory and I love how you describe you made your version. I agree, this cake gets better and better the longer it sits. I’m delighted you found this one and can add it back to your recipe file. Visit anytime!
Janet Williams says
I also am confused by the comment about “she allowed the pudding to form a film on top before frosting.” The directions say to cool the cake completely before frosting – thus, the pudding will skin over, if it is cooled completely. What am I missing here?
Melissa says
Not necessarily. You should let the cake cool completely.That doesn’t mean set it into the fridge overnight or a long period uncovered. You have to use good judgement. Once it cools you can place plastic wrap on the pudding to prevent the film or frost it with cool whip then chill until serving.
catherine mariani says
This recipe was awesome. I made it pretty exact, but used banana pudding (with milk) because I could not find coconut. I also toasted the coconut as per another comment. Not only is this super easy but, it tasted delicious. Very light and not too sweet.
Melissa says
Wonderful, I’m delighted you loved this one!
Melissa says
I’m not usually a fan of how instant pudding tastes. Is it possible to use the cook and serve kind?
Melissa says
Oh sure, you can adapt this easily using that.
Jk says
This is so good. Second time making it. For 2 of my 4 sons. They all loved it. A good cool refreshing dessert not to sweet. Perfect for the hot weather or anytime. Thank You so much for sharing. 5 stars.
Melissa says
I love this cake, I’m delighted your family is enjoying it, too. Thanks for taking the time to let me know.
LB says
I made this cake for a Luau in Illinois that our church family was having. It was a hit. It was gone before all the other deserts. Oh my Goodness, it is super yummy.
Melissa says
How exciting, I’m delighted you loved it!
Courtney says
Hi! I really want to make this cake, and I bought all the ingredients, but unfortunately I couldn’t find macadamia nuts anywhere. I read that you could try and substitute cashews for them, so I bought some cashews instead. Do you think this will affect the cake a lot? Will it taste different or worse?
Melissa says
Hi Courtney, you can use cashews or even almonds, it will still be delish.
Kimberly says
In general, I do not try recipes that are less than a 4 1/2 star rating. My husband came across this recipe and wanted me to make it because it sounded good. This is a 5 star recipe in our opinion. Very nice as written. A nice light taste! Enjoyed very much! Thank you for sharing.
Melissa says
Thank you, glad you enjoyed!
Jolene says
So I’m making this just as directed. But ended up with way to much pudding! And for some reason the pudding on top is just not thickening. Looks like a pool on top of the cake. I punch big holes. I’m not sure if this is going to settled into the cake eventually? Cant top it with the cool whip until the pooling goes down. I feel like this one was a big FAIL! Not as good as other recipes I’ve used in the past 🙁 Huge bummer. Hopefully it ends up tasting good at least.🤷♀️
Melissa says
If the pudding isn’t thickened it needed to be beaten longer and likely why there seems to be too much. If you allow the cake to cool and the pudding to set it should be OK. This cake has been tested many times and it works but, you do need to follow each step.
Kathleen says
Hi there
I would love to make this recipe but live in Australia and we don’t have cool whip or coconut cream pudding. What could I use to replace these. Thanks
Melissa says
You could adapt this recipe using a homemade coconut custard and fresh whipped cream in the same amounts. Thanks for visiting!