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Hawaiian Pineapple Coconut Poke Cake

Hawaiian Pineapple-Coconut Poke Cake

Course Cake, Dessert
Cuisine American
Keyword hawaiian-pineapple-coconut-poke-cake
Prep Time 20 minutes
Cook Time 30 minutes
Cooling time 4 hours
Total Time 4 hours 50 minutes
Servings 16 pieces
Calories 411kcal
Author Melissa Sperka


  • 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


  • 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.


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.


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