For those of you who have always wanted to turn your sunny beach vacation into dessert form, this Hawaiian pineapple coconut poke cake is your golden opportunity. The minute I took my first bite, I felt transported to a breezy lanai overlooking the ocean, with a cold tropical drink in my hand. I was not on vacation—just a girl in yoga pants standing in her kitchen scraping cake batter off the counter because I got too excited!
This gorgeous dessert was inspired by the recipe from Cara at Kindly Unspoken. I found it on her blog and also watched the video shared on her YouTube channel, Cara’s Recipes (you can find it here). So, full credit and thanks to her for this tropical treasure, which I now make every time I want to feel fancy without putting in too much effort.
Let me walk you through why this recipe is such a win and how you can make this—even if you have never baked anything more than a frozen pizza.
What Makes This Cake So Great?
In my experience, I have encountered quite a few poke cakes and they typically fall into one of two categories: super sweet with a flat flavor profile, or moist but highly one-dimensional. This poke cake? Layers of moist and flavorful goodness.
We have moist vanilla cake saturated with pineapple juice, filled with creamy pudding, and then topped with a soft cloud of whipped cream. And finally, just when you thought it couldn’t get better, a last layer of toasted coconut gets sprinkled on top! The golden, crunchy topping, combined with a nutty scent, will make people swoon. Yes, I said swoon. I have seen it happen.
Even better, you don’t need any fancy skills or unusual ingredients. This cake can be summed up as working smarter, not harder!
Ingredients You Will Need
Here is what you will want to have on hand. Most of this is pantry items or readily available at the grocery store:
- 1 box (15.25 oz) French vanilla or yellow cake mix
- Ingredients indicated on box for cake mix (usually eggs and oil)
- 1 can (20 oz) crushed pineapple, drained (save juice to use later)
- 1 package (3.4 oz) coconut cream instant pudding mix
- 1 package (3.4 oz) vanilla instant pudding mix
- 4 cups cold milk
- 1/2 cup sweetened shredded coconut
- 1 container (16 oz) frozen whipped topping (Cool Whip) or 3 cups fresh whipped cream
- Maraschino cherries or sliced pineapple, if you want to get fancy (optional)
You will also need a 9×13 deep dish pan, mixing bowl, hand mixer or whisk, and wooden spoon (yes, it is going to get important here).
Let’s Talk About the Cake Base
This is where it gets fun. You are going to make the boxed cake mix as stated on the package, but you will replace the water with the juice from your drained pineapple. If you don’t have an entire cup of juice, top it off with water. I learned a tough lesson about that ratio; you don’t want to wing it—or else you’ll end up with too much juice and your cake may sink in the middle. (Yes, mine did. It still tasted great, though.)
Bake until golden, fragrant, and springy to the touch. Then take it out and let it cool on a wire rack for about 10 to 15 minutes.
Poke and Pouring: The Fun Part
Now comes the “poke” segment of a poke cake. Using the end of a wooden spoon, poke holes all over the top of the cake, making yourself a grid of holes that’s pretty even in spacing. You don’t want to completely tear it apart, just poke it deep enough for the pudding to seep into.
After you’ve made holes, whisk together the pudding mixes and milk until it’s slightly thickened but still easily pourable. Stir in the crushed pineapple. Now pour the pudding mixture all over your warm cake, and watch it go down into the holes. It’s one of my favorite parts, and I love that every bite is going to be sooo moist and flavorful.
Cover the cake tightly with plastic wrap and refrigerate for at least an hour. Seriously, don’t skip this. The time in the cold helps the pudding set and seep into the cake.
Toasted Coconut on Top = Game Changer
I know it sounds optional, but please don’t skip this step! Toasting the coconut flakes in the oven creates this cake’s signature crunch and beautiful golden hue.
Simply lay them out on a baking tray and bake at 350°F for only 3 minutes, stirring every time, until they reach the level of toast you want. Keep your eye on it. Nobody wants burnt coconut. I have walked away “for just a second” and returned to a smoky kitchen and blackened, bitter flakes. Believe me, you can learn from my mistakes.
The Whipped Cream Finale
Once your cake has set and chilled thoroughly, it is time for the topping—the fun part. Generously spread whipped topping across the cake, smoothing it out just like frosting. Then go to town with your toasted coconut flakes and sprinkle them all over. I still feel like a dessert decorator in a tropical-themed bakery when I sprinkle the coconut.
If you are feeling festive, throw cherries or pineapple slices on top. I recommend the cherries for a pop of color when serving guests, and kids love them too.
How to Store It (If You Don’t Eat It All!)
The cake is always best kept in the refrigerator. Cover it with plastic wrap, and it will keep for 3 to 4 days in the fridge. Believe it or not, the flavors get more intense the longer it sits, so it’s one of those desserts that gets better overnight.
And the cake freezes really well! Just allow it to chill completely, then cover it with plastic wrap and wrap in aluminum foil. It lasts in the freezer for up to 3 months. When you’re ready, let the cake thaw in the fridge overnight.
Why I Keep Coming Back to This Recipe
It’s easy. It’s consistent. It’s incredible. It presents itself as an impressive dessert you spent hours making, when really you spent way more time letting it chill than actually baking.
This cake has become my go-to for potlucks, birthday parties, or just random Wednesdays when I need a pick-me-up dessert. I have tried a good amount of poke cakes in my life, but none delivered such an exceptional level of creamy, fruity, tropical flavor like this one.
Once again, huge thanks to Kindly Unspoken for the original idea and to Cara’s Recipes for the step-by-step instructions on YouTube. If you are even considering trying this recipe… stop considering and just do it! Later you can thank me while licking coconut off the end of your fork.
Whether you are baking for a dinner party or just to satisfy your inner dessert junkie, this Hawaiian pineapple coconut poke cake is a huge win. It’s sunshine in a pan. I can almost guarantee once you make it, it will have a permanent spot in your recipe rotation.
Now go preheat your oven and get yourself some tropical sunshine… no passport required.
