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Luscious cake with pineapple and coconut, topped with fresh whipped cream and toasted coconut flakes is what dreams are made of. Pineapple Coconut Poke Cake is packed with fresh summertime flavors and is a short-cut recipe made from a box mix. With just a few simple ingredients, you can transform a cake mix into a tropical flavored cake that’s perfect to serve for any occasion!
With summer hanging hot and lazy over our heads here in the south, light, fresh foods are always welcome. I shop at the farmers market for salads and fresh veggies and try to keep the kitchen cool, often cooking outside on the grill. While cooking outside is a great plan, once in a while, I’ve got to add a little something into the mix like a yummy dessert.
Last weekend, we had a break in the weather which meant I wanted everyone to head outside and enjoy dinner together, I wanted everything to be special so obviously we need dessert. We’re all big fans of tropical desserts, whether it’s a pineapple cake or a coconut cake, so I got to thinking that I should just combine the two!
If you’ve have been on Pinterest in the last year, you know how popular poke cakes are. Well, this dessert perfectly combines the ease of making a poke cake and the tropical flavors we love. I added an extra touch by using the pineapple juice drained from the can in the cake mix and toasted some coconut flakes for a crunchy topping. In a few hours, my creation came together, and it was a wonderful surprise.
Ingredients Needed To Make This Pineapple Coconut Cake
- Yellow cake mix
- Coconut cream instant pudding mix
- Crushed pineapple – drained, saving juice
- Milk
- Sweetened coconut flakes
- Whipped topping – can substitute fresh whipped cream
- Toasted coconut flakes
People Often Ask…
My preferred method of ‘poking’ is to use the back of a wooden spoon. This method leaves small holes, about a centimeter in diameter, all over the cake which really allows the liquid to soak in.
I’ve heard of folks using the back of a soup spoon to create smaller holes, or even just ‘poking’ with a fork, the choice is really up to you!
More Sweet Treats Similar To Pineapple Coconut Poke Cake…
- Blueberry Lemon Poke Cake
- No Bake Coconut Cream Pie In Jars
- Lemon Poppy Seed Cake
- BEST Lemon Pound Cake
- Classic Lemon Icebox Pie
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.
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Haven’t make it yet, but am going to, however, where do you find 8oz size can of pineapple. Can’t find any smaller that. All I can find is 20oz cans.
what size baking dish do i use to make this delicious dessert. I’m not sure if i overlooked it.
9×13
This was a delicious pineapple coconut poke cake! Took almost no time to make. Will make again!
I like to freeze cakes ahead of time. Can this cake be frozen with the pudding already soaked into it? Thanks
Hey there Shirley!
Thank you so much for your interest in this recipe, that’s a great question! If you’re planning on making the cake ahead of time and freezing it, then I would recommend waiting to add the pudding until you defrost the cake. Follow the directions exactly, pull the cake out of the oven and poke the wholes in it, then freeze it. When you’re ready to serve, defrost the cake, make your pudding, and complete the rest of the recipe as stated. I hope this helps, let me know how everything turns out, I’d love to hear what you think!
~Donya
I could not find coconut instant pudding. Went to 4 stores! Can I make the cook & serve & let it cool in the fridge while the cake is baking?
Hey there Mary!
If you cannot find coconut cream pudding, it is all good! What you’re going to do is substitute instant vanilla pudding mix for the instant coconut cream mix and continue to follow the recipe, folding in the crushed pineapple and coconut flakes. If you want that extra coconut flavor, you can mix in an extra 1/4 cup of coconut flakes into the pudding (1 1/4 cups total). I hope you enjoy the recipe, let me know how it turns out! Have a great day!
~Donya
I have been substituting many different flavors of juice in place of water to rev up all of my box cake mixes. I don’t have coconut pudding but I substituted canned coconut milk and used vanilla pudding mix. I also am not a fan of the texture of coconut, so I put mine in a food processor to break it down. What a great tropical dessert!
Hey Debbie!
Thank you so much for your rating! It sounds like you very creatively made the recipe your own which I love to see, that’s what cooking is all about. I’m so glad you enjoyed this recipe, the tropical flavors are always a hit in my house too. Thank you for your support!
~Donya
I love coconut anything but my family does not like it. Thank you so much for this great idea of processing the coconut for just the flavor, going to try this with my family, should have thought of this cause i do it with rotel for dips cause they don’t like chunk tomatoes and peppers so I process it then they love it.. Thank u !
Hey there!
I am so happy to hear you found this idea useful, it’s a great way of introducing flavor into a recipe without changing the texture. Using this method with Rotel tomatoes is a great idea, I’ve never thought of that but I’m definitely going to give it a try. Thank you so much for your kind words and for your rating, I really hope you enjoy this recipe! Let me know how the cake turns out!
~Donya
I too have had trouble finding a coconut pudding in the past. So I’ve subbed vanilla and coconut milk with a dash of coconut extract. Turned out fabulous!
I’m a little confused about the pineapple juice substitution. Is it just a substitution for the water? Do I still add eggs (or egg whites) and oil as per the box instructions?
Hey Patty!
Thank you so much for your rating and interest in the recipe, this is a great question! I follow all the directions from the recipe on the back of the cake mix box, except I substitute the pineapple juice for whatever liquid your cake mix requires (usually it is a substitute for the milk). Thank you so much for your support, let me know how it turns out!
~Donya
The toasted coconut on top is a stroke of genius. Delicious. I toasted my coconut in the microwave on a paper plate. no mess. Toast 30 seconds, stir, 30 seconds, stir, until color you want. Can burn fast, so drop down to 15 or 20 seconds as color begins to get the way u want it.
Very tasty and good. I used French vanilla pudding since coconut cream pudding doesn’t seem to be
available here. YUMMY I’m still trying to figure out how I got so much pudding left over. Used two 3.4 oz pudding mix and total of 4 c milk and coconut and pineapple. Oh well, Made 4 puddings with whipped cream and toasted coconut. Extra desserts!!