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.
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 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.
More Poke Cake Recipes to Make
- Strawberries and Cream Poke Cake is dressed to impress.
- Salted Caramel Poke Cake features toasted coconut to expand the flavor profile.
- Rocky Road Fudge Poke Cake is ooey gooey good.
- Key Lime Poke Cake is ideal for spring gatherings and summer cookouts.
- Caramel Apple Poke Cake taste just like fall.
- Lemon Burst Poke Cake packs citrus flavor in every bite.
- Boston Cream Poke Cake from Six Sisters Stuff.
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Helpful Kitchen Items:
Hawaiian Pineapple Coconut Poke Cake
Servings: 16 pieces
Calories: 411kcal
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!
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
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.
Thanks so much I appreciate it!
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.
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!
This looks delicious! Is the coconut sweetened or unsweetened?
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!
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.
Wonderful, I am thrilled you love this one. [I do too! ☺]
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?
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.
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
It works perfectly fine just as the recipe is written. It’s up to you if you’d like to do it differently.
Is the amount of half and half really 4 cups?
The half & half is for the pudding and it is indeed 4 cups. If you prefer whole milk you can use that instead.
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
could coconut milk and regular milk be substituted for the half and half?
Probably, although, I can’t attest to the results personally. Let me know how it works if you try it.
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.
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.
one stick of butter is 4 ounces, you can make half and half using half whipping cream and half skim milk.
A stick of butter is. 1/2 cup
Half and half is half cream and half whole milk
Hi Mary, so happy you enjoyed this cake!
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!!!!
I love your idea about toasting the coconut, terrific!
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:-)
Hi Pat, it’s super simple, happy baking!
I’m starving! I love everything in this cake and can’t wait to try it.
Thanks so much for sharing!
xo
Pat