Hawaiian Pineapple Coconut Poke Cake

Course Cake, Dessert

Cuisine American, Southern

Keyword hawaiian-pineapple-coconut-poke-cake

Prep Time 20

Cook Time 30

Cooling time 4

Total Time 4 50

Servings pieces

Calories 411kcal

Author Melissa Sperka

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

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 13x9 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.

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.