5 Star Reader Comment
This cake was unbelievably delicious! Everyone loved it and it was not hard to make at all. Saves well too. My chocolate loving husband said it was better than chocolate cake! That is a true compliment! I highly recommend this cake for any occasion!
Daniele
The Cake That Tastes Like a Summer Vacation
This pineapple coconut poke cake is one of my most-requested warm-weather recipes — and with 80+ five-star reviews, it’s not hard to see why. Tangy pineapple and toasted coconut soak into a buttery cake for a creamy, tropical slice that disappears fast at any potluck.
I grew up watching my grandmother poke holes in a warm sheet cake and pour something cool and creamy right over the top. That simple technique — holes, warm cake, filling poured straight in — is what makes every bite taste like so much more than the ingredients on the list.
If you’ve never made a poke cake, this is the place to start. The ingredients are pantry-friendly, the method is simple, and the payoff is extraordinary.
Donya’s Tips and Things To Know
- Use the handle of a wooden spoon — not a toothpick: Bigger holes mean the pudding soaks all the way down into the cake, not just across the surface. That’s where all the flavor lives.
- Pour the filling over a warm cake: A warm cake pulls the pudding mixture right in; a cooled cake lets it pool on top. Pull it from the oven, poke it, and pour immediately.
- Tap the pan after pouring: A few firm taps on the counter settle the filling into every hole and push out air pockets. Don’t skip this step!
- Save every drop of pineapple juice: Drain the crushed pineapple over a measuring cup and use that juice in your cake batter instead of water. It adds bright, fruity depth you can’t get any other way.
- Chill for at least 2 hours: The pudding needs time to firm up and fully absorb. If you slice too soon, the center will be soupy; give it time, and you’ll get clean, beautiful layers.
- Toast the coconut before it goes on top: Five minutes in a dry skillet turns the flakes golden and nutty, adding real crunch against the silky whipped topping. This is the perfect finish!
Ingredients You’ll Need
- A butter or yellow cake mix gives you a sturdy, rich base that holds up to the filling without crumbling.
- Two boxes of coconut cream instant pudding (if you can’t find it, use vanilla pudding and add a splash of coconut extract if you want), beaten with milk, create the thick, fragrant filling that carries tropical flavor all the way through the cake.
- Crushed pineapple does double duty — the drained juice goes into the batter, and the fruit folds into the pudding filling for bright, tangy bursts in every bite.
- Sweetened coconut flakes fold into the pudding for interior texture, while toasted coconut on top adds a golden, nutty crunch.
- Whipped topping — or freshly whipped cream — is the cool, fluffy finish that ties every layer together.
Make It Your Own: Tropical Twists and Easy Variations
Add sliced fresh mango or mandarin oranges between the whipped topping and toasted coconut for extra fruit and a gorgeous finish.
Substitute vanilla pudding if coconut cream isn’t available — stir in ½ teaspoon coconut extract to bring back the tropical flavor.
Try round cake pans — bake in two 9-inch rounds and layer the filling and whipped topping between them for a showstopping presentation.
Swap in cream cheese whipped frosting — beat 4 oz softened cream cheese into the whipped topping for a tangy twist against the sweet pineapple.
Scatter macadamia nuts over the top alongside the toasted coconut for crunch and that classic Hawaiian flavor combination.
How To Make Pineapple Poke Cake
Step 1 — Bake the cake: Make the cake mix per package directions, swapping the liquid for reserved pineapple juice. Bake in a 13×9 pan until golden.
Step 2 — Poke and fill: While the cake is still warm, poke deep holes across the surface. Pour the coconut pudding mixture evenly over the top and tap the pan to settle the filling.
Step 3 — Chill: Cover and refrigerate for at least 2 hours until set.
Step 4 — Top and serve: Spread on the whipped topping, sprinkle with toasted coconut, and serve cold. For full details, quantities, and cook times, see the recipe card below.
Craving More? Try These Dessert Recipes
Ingredients
- 1 box butter or yellow cake mix
- 2 3.4 oz packages coconut cream instant pudding mix
- 1 8oz can crushed pineapple – drained, saving juice
- 4 cups milk
- 1 cup sweetened coconut flakes
- 1 16oz container whipped topping or 3 cups fresh whipped cream
- 1 cup toasted coconut flakes
Instructions
- Heat oven to 350 degrees.
- Prepare cake mix per instruction substituting pineapple juice from crushed pineapple. ***if there is not enough juice, add water to make 1 cup. Bake according to directions.
- Remove cake from oven and using end of cooking spoon, poke holes in cake.
- With a hand or stand mixer, beat together milk and pudding mix until slightly thickened. Mix in drained pineapple and cup of coconut. Pour mixture over warm cake, making sure pudding mixture goes into poked holes. Cover with plastic wrap and place in refrigerator until set or minimum of 1 hour.
- Spread on whipped topping. Sprinkle on toasted coconut. Serve immediately. Store remaining cake in fridge.
Make-Ahead Tips
This cake gets better overnight — make it ahead and stress less on the day you’re serving it.
Freeze individual slices: Wrap in plastic wrap, place in a freezer bag, and freeze for up to 2 months — thaw overnight in the refrigerator.
Make it the night before: Assemble through the whipped topping layer, cover tightly, and refrigerate overnight — add toasted coconut just before serving to keep it crispy.
Store in the fridge for up to 4 days, covered in the 13×9 pan with a tight-fitting lid or double-wrapped in plastic wrap.
Transport to a potluck: Assemble fully at home, keep cold in a cooler, and add the toasted coconut when you arrive.
Toast coconut ahead: Keeps in an airtight container at room temperature for up to a week.
Questions You Might Have
Use the handle of a wooden spoon to poke large, deep holes across the entire warm cake — straight from the oven. Pour the pudding mixture immediately, then tap the pan firmly on the counter a few times to drive the filling down into every hole.
A standard 13×9 baking pan. It gives the right depth and surface area for the filling to soak evenly all the way through.
Yes — the cake will still be creamy, but lighter in coconut flavor. Stir in ½ teaspoon coconut extract to bring the tropical taste back.
At minimum, 1 hour — but 2 hours is better, and overnight is best. Slice too soon and the center will be loose; give it time and you’ll get clean slices with a creamy, set interior.
If you tried this Pineapple Coconut Poke Cake Recipe or any other recipe, please leave a star rating and let me know how it went in the comments below. Thanks!
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The cake is delicious, my family and church loved it. My only thing is I’ve made it twice and haven’t been able to get it to run down in the holes I poke in my cake. This last time I added some pineapple juice to my pudding mixture. Still had no luck. What do I need to do?
Thanks for sharing your experience—and I’m glad to hear everyone loved the flavor! As for the filling not soaking into the cake after poking holes, here are a few tips that should help:
1. Poke deeper and wider holes
• Use the handle of a wooden spoon rather than a toothpick or fork. The larger and deeper the holes, the easier it is for the pudding or filling to flow into the cake.
2. Pour while the cake is still warm
• If your pudding mixture is added to a completely cooled cake, it may not absorb well. Try pouring the filling while the cake is warm but not hot to allow for better absorption.
3. Spread and tap
• After pouring the filling, gently tap the pan on the counter to help it settle into the holes. Use a spoon to guide the pudding into each hole if needed.
Hope this helps you out! ~Donya
Looks amazing. Is crushed pineapple in its own juice or syrup? And full fat milk or can you use 2% for example? Thanks.
Assume 13 x 9 pan.
Hey there! You’ll separate the pineapple from the juice, the recipe tells you when to use which, and use whatever milk you’d like! ~Donya
How many holes should I poke into the cake ?Also,how big of a spoon handle should I use? Drinking straw size or larger?
Just enough holes that the filling will evenly disperse throughout the cake. Typically the back of cooking spoons are larger than a drinking straw! I hope this answers your questions, enjoy the cake! ~Donya
Is this made in a 13×9 pan
Yes, it can be! Enjoy! ~Donya
How do you use 4 cups of milk in this cake? Pineapple
Coconut POKE CAKE
Thanks
All the instructions are in the full recipe card.
Enjoy,
~Donya
This cake was unbelievably delicious! Everyone loved it and it was not hard to make at all. Saves well too. My chocolate loving husband said it was better than chocolate cake! That is a true compliment! I highly recommend this cake for any occasion!
Can you substitute coconut cream pudding with vanilla cream?
Husband said this is the best cake he has had in a long time
Thank you so much, Sandy!
~Donya
I made this for a friend’s swim potluck and it was all gone. Definitely a hit. Sadly I never had a chance to taste it
So making another one soon. I did rave reviews! Great recipe apparently…
Apparently! Yes. 😉
So glad you got rave reviews. Thanks!
~Donya