Hawaiian Pineapple Coconut Poke Cake
This tropical Hawaiian Pineapple Coconut Poke Cake is the perfect blend of sweet pineapple, coconut, and a moist cake soaked in a creamy pudding mixture. It’s a must-try for your next gathering!
- Prep Time: 15 minutes
- Cook Time: 30 minutes (for the cake)
- Total Time: 45 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
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- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 can (20 oz) crushed pineapple, drained
- 1 box (3.4 oz) vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 cup sweetened shredded coconut
- 1 cup whipped topping (like Cool Whip)
Instructions
- Prepare the cake mix according to the package directions and bake in a 9×13-inch baking dish.
- Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes.
- Using the handle of a wooden spoon or a similar tool, poke holes all over the cooled cake.
- In a medium bowl, whisk together the vanilla pudding mix and cold milk until it thickens.
- Spread the pudding mixture evenly over the cake, making sure it fills the holes.
- Top with drained pineapple, pressing it gently into the pudding layer.
- Sprinkle shredded coconut over the top of the cake.
- Finally, spread whipped topping evenly over the cake.
- Refrigerate for at least 2 hours, or overnight for the best flavor.
Notes
- For extra flavor, you can add a few maraschino cherries on top for garnish.
- This cake can be made in advance and stored in the refrigerator for up to 3 days.
- If you prefer a more intense coconut flavor, use coconut-flavored pudding mix instead of vanilla.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 30g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://www.cookflash.com/hawaiian-pineapple-coconut-poke-cake/