Hawaiian Pineapple Coconut Poke Cake

This Hawaiian Pineapple Coconut Poke Cake is moist, tropical, and bursting with flavor, made with pineapple-infused cake, creamy coconut pudding, and a fluffy whipped topping. It’s an easy, make-ahead dessert that’s perfect for summer gatherings, luaus, or anytime you’re craving a taste of the tropics!

Why You’ll Love This Recipe

• Moist & flavorful – Pineapple juice soaks into every bite.
• Creamy & dreamy – Coconut pudding adds rich, velvety texture.
• Easy to make – Uses a cake mix for a quick shortcut.
• Perfect for parties – Feeds a crowd & can be made ahead.
• Tropical vibes – Pineapple + coconut = paradise in every bite!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 box yellow or white cake mix
• 1 cup pineapple juice (instead of water)
• ⅓ cup vegetable oil
• 3 large eggs

For the Filling:

• 1 (14 oz) can sweetened condensed milk
• 1 (20 oz) can crushed pineapple, drained
• 1 (3.4 oz) box instant coconut pudding mix
• 1 ½ cups cold milk

For the Topping:

• 1 (8 oz) tub Cool Whip (or homemade whipped cream)
• 1 cup sweetened shredded coconut, toasted
• Maraschino cherries & extra pineapple slices (for garnish)

Directions

this recipe

Step 1: Bake the Cake

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix cake mix, pineapple juice, oil, and eggs until smooth.
3. Pour into the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.
4. Let the cake cool for 10 minutes.

Step 2: Poke & Fill

1. Use the handle of a wooden spoon to poke holes all over the cake.
2. Pour sweetened condensed milk evenly over the cake.
3. Spread drained crushed pineapple over the top.

Step 3: Make the Coconut Pudding

1. Whisk together coconut pudding mix and cold milk until thickened (about 2 minutes).
2. Spread over the cake and refrigerate for 1 hour.

Step 4: Top & Serve

1. Spread Cool Whip over the pudding layer.
2. Sprinkle with toasted coconut.
3. Garnish with maraschino cherries and pineapple slices.
4. Chill for at least 2 hours before serving.

Servings and Timing

• Servings: 12-16
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 45 minutes

Variations

• Piña Colada Poke Cake – Add 1 tsp rum extract to the pudding.
• Chocolate Coconut Cake – Use a chocolate cake mix instead.
• Extra Crunch – Sprinkle with chopped macadamia nuts.
• Lighter Version – Use sugar-free pudding, light Cool Whip, and reduced-fat condensed milk.

Storage

• Refrigeration: Store in the fridge for up to 4 days.
• Freezing: Freeze (without whipped topping) for up to 2 months.

FAQs

Can I use a homemade cake instead of a mix?

Yes! Use a homemade vanilla or pineapple cake.

Can I use fresh pineapple?

Yes! Just chop finely and drain excess juice.

Do I have to use pudding?

No, but it makes the cake extra creamy and moist!

How do I toast coconut?

Bake shredded coconut at 350°F for 5-7 minutes, stirring occasionally.

Can I make this ahead of time?

Yes! It’s best when made a day ahead so the flavors blend.

Can I use homemade whipped cream instead of Cool Whip?

Yes! Whip 1 ½ cups heavy cream + 2 tbsp powdered sugar until fluffy.

What’s the best way to serve this cake?

Cold, straight from the fridge for the best texture.

How do I make this cake even more tropical?

Top with toasted coconut, macadamia nuts, and a drizzle of caramel.

Can I add shredded coconut to the cake batter?

Yes! ½ cup shredded coconut adds extra flavor.

Conclusion

This Hawaiian Pineapple Coconut Poke Cake is sweet, creamy, and packed with tropical flavor, making it the ultimate summer dessert! Whether you’re making it for a luau, BBQ, or just because, this easy, crowd-pleasing recipe is guaranteed to be a hit. Try it today and enjoy a taste of paradise!

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