Ingredients you’ll need:
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
Directions:
Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan. If you prefer, you can also use the recipe for my Old Fashioned Butter Cake instead. [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. Yield: 16 pieces
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.
Hawaiian Pineapple-Coconut Poke Cake
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 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.
Recipe 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.
Gypsy Heart says
I’m starving! I love everything in this cake and can’t wait to try it.
Thanks so much for sharing!
xo
Pat
Melissa says
Hi Pat, it’s super simple, happy baking!
Anonymous says
Just made the cake haven’t tried it yet but looks delicious can’t wait!! I did however toast the coconut a Lil twist smells soo good thanx for this receipe:-)
Melissa says
I love your idea about toasting the coconut, terrific!
Mary says
THANK YOU SO MUCH!!! I used this recipe for a project at school and everyone loved it! It was kinda hard to make, but in the end it was totally worth it!! YOU HAVE TO TRY THIS IT IS THE BEST CAKE EVER!!!!
Melissa says
Hi Mary, so happy you enjoyed this cake!
Annie says
What’s half and half? What could I use as a substitute in its place here in Australia? Cake looks awesome, would love to have a crack at making it. Could someone please tell me what is a stick of butter (how many ounces/grams), some recipes say one stick etc; and I’m clueless on how much it equates to. Thanks in advance.
CAROLIN MEADORS says
one stick of butter is 4 ounces, you can make half and half using half whipping cream and half skim milk.
Marcy says
A stick of butter is. 1/2 cup
Half and half is half cream and half whole milk
Melissa says
Hello Annie,
Half & half is half heavy cream and half whole milk. You can easily make this yourself, although here in the US it’s sold as such. 1 stick of butter is equal to 1/2 cup or according to an online conversion chart 113.4 grams.
Melissa says
Probably, although, I can’t attest to the results personally. Let me know how it works if you try it.
Rosemary Millar says
could coconut milk and regular milk be substituted for the half and half?
Ashley says
I’m in the process of making your cake now! Substituted a ripe mashed banana instead of the butter that the cake mix called for. I couldn’t find coconut cream pudding. So I got the French vanilla, but I am mixing with coconut milk to get the right flavors. So far it seems to be working!! Cake is baking mad looks awesome. I can’t wait to try the finished product
Melissa says
The half & half is for the pudding and it is indeed 4 cups. If you prefer whole milk you can use that instead.
Marguerite says
Is the amount of half and half really 4 cups?
Queenie says
Hi: Making the cake now. Wouldn’t it be better to put the pudding without the pineapple down first, so that it went into the holes easier. Then top with the combo pineapple and pudding?
Thanks;
Queenie
Melissa says
It works perfectly fine just as the recipe is written. It’s up to you if you’d like to do it differently.
Courtney says
were you supposed to make the pudding as directed on the pkg then add half and half? I mixed the 2 pkgs of pudding and half and half but could never get it thick. What did I do wrong?
Melissa says
It sounds as if you followed the directions on the pudding mix using milk and then adding half & half? Instead you should mix the pudding mix with the half & half only as stated in the recipe. Here are the directions from the recipe. “Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half.” That’s why it didn’t thicken.
Sandra says
I have made this several times, in fact I just made it. Everyone is absolutely crazy about it. Thank you for a great recipe and it is easy.
Melissa says
Wonderful, I am thrilled you love this one. [I do too! ☺]
Heidi Miller says
This looks delicious! Is the coconut sweetened or unsweetened?
Melissa says
Hi Heidi, it’s the sweetened flaked coconut you buy in the baking section of the grocery store. I love Bakers but your favorite brand will do. I’ve updated the recipe to clarify. Thanks for visiting!
Isabella says
Hi Melissa. Question regarding this Hawaiian-Pineaplle Coconut Cake. Are you saying after whisking up pudding, take out 1 cup of pudding mixture and mix this 1 cup with pineapple and then pour in poked cake and rest if left-over pudding mix, pour over the cake and finally top with whipped cream with coconut flakes and nuts? Please reply as I do want to make this cake. Thanks.
Melissa says
Yes you got it! Mixing the pineapple with 1 cup of the prepared pudding allows you to spread it into the holes more easily, then pour the remaining pudding on top. Top with whipped cream, coconut and nuts then chill. Happy baking!
Bev Davis says
Wow! Thanks for posting this amazing recipe on Pinterest today. I look forward to trying it. When I do, I’ll post a pic on my blog with a link to your recipe. Although cornbread is my passion, I enjoy making a variety of great food…. especially desserts! http://www.CornbreadMillionaire.com.
Melissa says
Thanks so much I appreciate it!
Desiree Suhar says
I make a cake that has these exact ingredients just layered. I however, omit the water from the cake mix ingredients and add the entire can of crushed pineapple. And I also use either the cutter cake mix or yellow cake mix. I use toasted coconut and candied pecans on the top! This cake has be deemed “THE CAKE” for all of our church events
Paula Soontiraratn says
This recipe sounds delishous but I am a diabetic – could you give me directions how to make it diabetic friendly?
Melissa says
Hi Paula. if you’ve had success in the past with lower sugar cake mixes, puddings and whipped toppings feel free to adapt.
Meagan says
I was only able to find the Coconut Cream Cook and Serve pudding- not instant. Is there a way to use that instead?
Melissa says
You can prepare it and cool then proceed with the recipe.
Carol Odonnell says
Used coconut milk for 1/2&1/2. Made it more conconut. Cannot wait to serves cake. Thank you. My husband loves poke cakes. Cannot wait to try the other recipes too.
Melissa says
Welcome Carol, adding more coconut is always a good decision. Enjoy!
bobbie brunk says
Can you freeze this after it’s made/
Melissa says
I never have, if you try it let me know how it goes.
Ann says
This cake looks awesome!! My husband is requesting a coconut cake for Fathers Day. Can this cake be made the day before or would it be too soggy?
Thanks!!
Melissa says
It can be made a day ahead without any issues. Send my best birthday wishes to him.
Ann says
Fantastic – I will post again after the get-together and will let you know how everybody liked it!! Thanks again for getting right back to me
Melissa says
It’s my pleasure, I hope you all enjoy this cake!
Ann says
This cake was absolutely delicious!! I also added toasted pecans on top with the coconut. My only problem was when I went to cut the cake, the top layer started to slide off. Im thinking it might be 1 of 2 things I did wrong. Possibly the cake wasn’t cold enough when I put on the cool whip or I used pineapple tidbits instead of shredded pineapple. Any tips would be appreciated since I do plan to make this again. Everyone loved it!!
Melissa says
Hi Ann, I assume you mean the whipped topping slid from the pudding layer? If you frosted after the pudding set that could have been the issue. Otherwise, I’m not sure if the tidbits would have caused a problem and I can’t recall ever having that issue myself. Glad you liked this one!
Ann says
Hi Melissa – That’s exactly what I did wrong. I should have put the whip topping on top of the pudding mixture but I waited. I will be making this again. I did spot another one of your recipes that Im anxious to try – Hawaiian Pineapple Coconut Lush!!
Thanks again for getting back to me so quickly!!
Best, Ann
Melissa says
Oh great mystery solved. I’m a bit obsessed with the combination of coconut and pineapple, Ann. that’s one of my favorites as well.
joy says
Do you know if this cake freezes well?
Melissa says
I usually don’t freeze this cake, but my thought is it would do fine.
Michelle Clark says
I am sorry. Am confused by the comment that the whipped topping slide off and was a result of waiting to long to frost it? Recipe says to wait til set.. so how long is to long?
Melissa says
In the instance of that comment, she allowed the pudding to form a film on top before frosting. You have to wait until the cake cools before frosting with whipped topping. I myself have never had that happen so, follow the directions as written.
Bunny says
Are you able to remove the cake from the pan prior to poking holes and pouring the pudding mixture, or would that create a mess by allowing the mixture to spill over the brim of the cake when you pour it?
Melissa says
I wouldn’t recommend that as the cake is straight out of the oven and may break.
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.