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..
Popular Hawaiian Pineapple Coconut Poke Cake Recipe
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
Calories: 411kcal
Ingredients
- 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
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.
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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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Kathleen
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
You could adapt this recipe using a homemade coconut custard and fresh whipped cream in the same amounts. Thanks for visiting!
Amy
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
Jolene
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
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.
Kimberly
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
Thank you, glad you enjoyed!
Sandy
Where do you add the whipped topping ?
Melissa
From the instructions: Immediately spread the remaining pudding on top. Place into the refrigerator and cool to the touch then frost with whipped topping.
Courtney
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
Hi Courtney, you can use cashews or even almonds, it will still be delish.
LB
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
How exciting, I'm delighted you loved it!
Jk
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
I love this cake, I'm delighted your family is enjoying it, too. Thanks for taking the time to let me know.
Melissa
I'm not usually a fan of how instant pudding tastes. Is it possible to use the cook and serve kind?
Melissa
Oh sure, you can adapt this easily using that.
catherine mariani
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
Wonderful, I'm delighted you loved this one!
Janet Williams
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
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.
Rita
I just made cake it’s in refrigerator setting now. It made a lot of Pudding it was hard to use it all.
Melissa
It may be you needed more holes,be generous.
Jeanne
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
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!
Bunny
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
I wouldn't recommend that as the cake is straight out of the oven and may break.
Melissa
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.
Michelle Clark
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?
joy
Do you know if this cake freezes well?
Melissa
I usually don't freeze this cake, but my thought is it would do fine.
Ann
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
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.
Ann
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
It can be made a day ahead without any issues. Send my best birthday wishes to him.
Ann
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
It's my pleasure, I hope you all enjoy this cake!
Ann
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
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!
bobbie brunk
Can you freeze this after it's made/
Melissa
I never have, if you try it let me know how it goes.
Carol Odonnell
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
Welcome Carol, adding more coconut is always a good decision. Enjoy!
Meagan
I was only able to find the Coconut Cream Cook and Serve pudding- not instant. Is there a way to use that instead?
Melissa
You can prepare it and cool then proceed with the recipe.
Paula Soontiraratn
This recipe sounds delishous but I am a diabetic - could you give me directions how to make it diabetic friendly?
Melissa
Hi Paula. if you've had success in the past with lower sugar cake mixes, puddings and whipped toppings feel free to adapt.