Easy Hawaiian Pineapple Coconut Poke Cake

A warm slice of Easy Hawaiian Pineapple Coconut Poke Cake evokes memories of sun-soaked beaches with each bite. This delightful dessert takes about an hour to prepare and chill, and the secret lies in the layers of flavor that soak into the cake, creating a tropical paradise on your plate.

This recipe is perfect for summer gatherings, birthday parties, or any occasion when you want to impress your guests with something unique and delicious. You can make this cake a day in advance, making it an ideal make-ahead option.

Why You’ll Love This Recipe

• It combines the sweetness of pineapple and coconut for a tropical treat.
• The pudding fills in each poke, ensuring every bite is moist and flavorful.
• Toasted coconut adds a lovely crunch and rich flavor.
• Decorated with cherries or pineapple slices, it looks as good as it tastes.

What You’ll Need

Before you begin, gather these ingredients to make your delicious poke cake.

For the Cake

• 1 15.25 oz box French vanilla or yellow cake mix (prepare as directed on box with eggs, oil, and substitute pineapple juice for the water)
• 1 20 oz can crushed pineapple, drained
• 1 cup pineapple juice (from crushed pineapple)

For the Pudding Layer

• 1 3.4 oz package coconut cream instant pudding mix*
• 1 3.4 oz vanilla instant pudding mix
• 4 cups milk

For Topping

• 1/2 cup sweetened coconut flakes, toasted in oven*
• 1 16 oz container frozen whipped topping (Cool Whip) or 3 cups fresh whipped cream
• Maraschino cherries and/or pineapple slices, for garnish if desired

• Add water if needed to make 1 cup of juice.
• Toast coconut for extra flavor.

Substitutions & Swaps

• Use a different cake mix flavor for variety.
• Swap Cool Whip with homemade whipped cream.
• For a dairy-free version, use coconut milk.

How to Make It

Follow these simple steps to create your cake.

Preheat

Preheat the oven to 350 degrees and spray a deep dish 9×13 pan with non-stick spray.

Prepare Cake

In a large mixing bowl, prepare the cake mix according to the box directions with eggs and oil, substituting 1 cup of the drained pineapple juice instead of water. If you do not have enough juice, add water to make up the full cup.

Bake

Bake in the oven as instructed on the cake box or until a toothpick comes out of the center clean.

Cool

Remove the cake from the oven and place it on a cooling rack for 10-15 minutes.

Poke Holes

Using the end of a wooden spoon, poke holes in the cake evenly spaced apart.

Make Pudding Mixture

With an electric hand mixer or whisk, beat together the milk and pudding mixes until it slightly thickens but remains pourable. Stir in the drained pineapple until fully combined.

Pour Mixture

Pour the pudding mixture over the warm cake, ensuring that it fills the poked holes. You may have some leftover pudding depending on the dish size.

Chill

Cover the cake with plastic wrap and place it in the refrigerator for a minimum of 1 hour.

Toast Coconut

While the cake is chilling, spread the sweetened coconut flakes evenly on a large baking sheet and toast in the oven at 350 degrees for 3 minutes at a time until they reach your desired toast level.

Add Toppings

Once the cake is set, spread a layer of whipped topping over it and sprinkle with the toasted shredded coconut. Garnish with pineapple slices or maraschino cherries if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, it loses texture and flavor when frozen.
Reheat: Not recommended, best served chilled.

Tips for Best Results

• Use room temperature milk for a better pudding consistency.
• Ensure the cake is partially cooled before poking holes.
• Adjust the toasting time for coconut based on desired crispiness.

Serving Suggestions

• Serve alongside a scoop of vanilla ice cream for indulgence.
• Perfect for summer BBQs or pool parties.
• Great as a refreshing dessert for a family gathering.