Hawaiian Pineapple Coconut Poke Cake
This Hawaiian Pineapple Coconut Poke Cake bursts with tropical flavor, starting with a simple cake soaked in coconut cream pudding and crushed pineapple. It’s chilled, then topped with whipped topping, toasted macadamia nuts, and coconut for the perfect island finish.
Ingredients to Make Hawaiian Pineapple Coconut Poke Cake Recipe
Poke cakes, are one of those simple to make luscious desserts that appeals to the masses. This island inspired version remains ever popular with visitors in my home and on my website. Poke cakes are made in sheet cake form, making them easy to transport to picnics, potlucks, holiday parties and casual gatherings. Bakers of all skill levels can be successful making any poke cake flavor, including this island themed cake. Ingredients you’ll need to make Hawaiian Pineapple Coconut Poke Cake: (Scroll down for full printable recipe card.)
- Cake – One box of yellow cake mix, French vanilla cake mix or butter cake mix plus water, vegetable oil and large eggs to prepare. (You could also use white cake mix).
- Pudding Mix – Two boxes of instant coconut cream pudding mix plus half and half to prepare.
- Pineapple – Crushed pineapple is mixed with the pudding for the tropical filling.
- Coconut – Sweetened flaked coconut adds flavor and texture.
- Nuts – Toasted macadamia nuts add crunch.
- Whipped Cream – One large frozen whipped topping for the easy frosting.
Kitchen Equipment You’ll Need to Make Easy Hawaiian Pineapple Coconut Poke Cake Recipe
- A stand mixer or a hand mixer to make the batter and the pudding mixture.
- Measuring cups and spoons for accurate measuring.
- Large mixing bowl.
- Sheet pan for toasting the nuts.
- One 13×9 inch cake pan or baking dish.
- Wooden spoon or similar to poke holes in the cake.
How to Make the BEST Hawaiian Pineapple Coconut Poke Cake Recipe
- Make the Yellow Cake – 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. Bake per the instructions.
- Poke Holes on the Surface of the Cake – Use the handle of a wooden spoon to immediately poke holes over the entire cake. The holes need to be fairly large.
- Make the Filling – Whip together pudding mix with 4 cups of cold half and half until thickened but still pourable. Add crushed pineapple to one cup of pudding, stir to combine.
- Pour the Pudding Mixture onto the Cake – Pour the pineapple-pudding 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 the Hawaiian Poke Cake into the refrigerator to chill and set.
- Frost the Top of the Cake – Spread the whipped topping on the cake.
- Garnish – Garnish with macadamia nuts and flaked coconut.
How Long to Toast Nuts
It’s well worth the small amount of effort that it takes to toast the macadamia nuts for the scrumptious flavor.
- Spread the macadamia nuts in a single layer on a sheet pan and place into a preheated 350°F oven.
- Roast for 6-8 minutes or just until lightly golden and fragrant. Set aside to cool.
Recipe Variations and Substitutions
- Whipped Topping: 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 but if you prefer, you can use fresh whipped cream.
- How to Make Sweetened Fresh 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.
- Homemade Yellow Cake: If you prefer to make your own cake you can! Checkout my recipe for Old Fashioned Butter Cake here.
- Instant Pudding Mix: 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. Stir the coconut in by hand then proceed with the recipe.
- Coconut: 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.
- Nuts: You could use almonds, pecans or walnuts in place of macadamia nuts.
Storage and Leftovers
- Make-Ahead Tip: You can easily make this poke cake one day in advance and store it covered with plastic wrap chilled in the refrigerator until serving.
- Leftovers: Store leftover Hawaiian Pineapple Coconut Poke Cake chilled in the refrigerator for up to 4 days.
- Freezer: You can freeze leftovers for up to 2 months. Thaw in the fridge and enjoy!
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
- 1/2 cup macadamia nuts toasted and chopped
- 1 15.25 oz box yellow cake mix, French vanilla cake mix or butter cake mix plus water, vegetable oil and large eggs to prepare
- 2 3.4 oz boxes coconut cream instant pudding mix
- 1 20 oz can crushed pineapple, drain (reserve the pineapple juice for the cake batter.)
- 4 cup half and half
- 16 oz frozen whipped topping, thawed i.e. Cool Whip
- 1 cup sweetened flaked coconut
Instructions
- Toast the Nuts: Preheat the oven to 350°F. Spread the macadamia 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.
- Cake: 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 until a toothpick inserted into the center comes back clean. (Tip: Reserve the pineapple juice and add water to equal the amount of water called for on the cake mix box.)
- Remove the cake from the oven and immediately poke holes all over the entire cake using the handle of a wooden spoon. Be generous, the holes need to be fairly large.
- Make the Filling: Use an electric hand mixer to whip together both packages of pudding mix with 4 cups of cold half and half. Whip until the pudding begins to thicken, but is still pourable.
- Remove 1 cup of the pudding mixture and mix together with the crushed pineapple in a small bowl. Pour this over the cake first, spreading with a spatula or the back of a spoon, into the holes while the cake is still hot.
- Immediately spread the remaining pudding mixture evenly on the top of the cake. Place into the refrigerator to cool completely.
- Once cooled, frost the top with whipped topping. Sprinkle with macadamia nuts and flaked coconut to garnish.
- Chill for thoroughly then slice and serve.
Notes
- Whipped Topping: 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 but if you prefer, you can use fresh whipped cream.
- How to Make Sweetened Fresh 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.
- Homemade Yellow Cake: If you prefer to make your own cake you can! Checkout my recipe for Old Fashioned Butter Cake here.
- Instant Pudding Mix: 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. Stir the coconut in by hand then proceed with the recipe.
- Coconut: 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.
- Nuts: You could use almonds, pecans or walnuts in place of macadamia nuts.
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
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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
You could adapt this recipe using a homemade coconut custard and fresh whipped cream in the same amounts. Thanks for visiting!
I make a similar cake that is just coconut and use coconut cream. You know the kind for making piniacolodas. Its really good. that should be an awesome substitute. Its in the alcohol section at the grocery store
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.🤷♀️
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.
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.
Thank you, glad you enjoyed!
Where do you add the whipped topping ?
From the instructions: Immediately spread the remaining pudding on top. Place into the refrigerator and cool to the touch then frost with whipped topping.
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?
Hi Courtney, you can use cashews or even almonds, it will still be delish.
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.
How exciting, I’m delighted you loved it!
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.
I love this cake, I’m delighted your family is enjoying it, too. Thanks for taking the time to let me know.
I’m not usually a fan of how instant pudding tastes. Is it possible to use the cook and serve kind?
Oh sure, you can adapt this easily using that.
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.
Wonderful, I’m delighted you loved this one!
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?
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.
I just made cake it’s in refrigerator setting now. It made a lot of Pudding it was hard to use it all.
It may be you needed more holes,be generous.
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
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!
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?
I wouldn’t recommend that as the cake is straight out of the oven and may break.
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.
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?
Do you know if this cake freezes well?
I usually don’t freeze this cake, but my thought is it would do fine.
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
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.
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!!
It can be made a day ahead without any issues. Send my best birthday wishes to him.
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
It’s my pleasure, I hope you all enjoy this cake!
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!!
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!
Can you freeze this after it’s made/
I never have, if you try it let me know how it goes.
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.
Welcome Carol, adding more coconut is always a good decision. Enjoy!
I was only able to find the Coconut Cream Cook and Serve pudding- not instant. Is there a way to use that instead?
You can prepare it and cool then proceed with the recipe.
This recipe sounds delishous but I am a diabetic – could you give me directions how to make it diabetic friendly?
Hi Paula. if you’ve had success in the past with lower sugar cake mixes, puddings and whipped toppings feel free to adapt.