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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This looks to good not to try ……………..tomorrows Sunday dessert!
What do you substitute the pineapple juice for in the cake mix?
Hey, Raul.
You can just make the cake per the regular instructions on the box. It will turn out just fine. Hope you like it!
Thanks for stopping by A Southern Soul.
XO,
~Donya
Does that mean you skip the oil and add the pineapple juice to make and water to make a cup? Thanks, Pat
Meant to say pineapple juice and water to make a cup Need to correct my email
Can I use vanilla instant pudding? Thats all I have on hand?
Sure, go for it!
~Donya
What size pan?
Hey Karen, I use an 9X13 glass baking pan. I hope that helps.
Thank you for stopping by A Southern Soul!
XO,
~Donya
do you use 9 x 13 pan and do you grease it
Hey Judi,
Yes, I use a 9X13 pan and I use cooking spray to prepare the pan.
Thanks for stopping by A Southern Soul!
XO,
~Donya
do you grease the pan and do you use 9 x13 pan
Yes, use cooking spray. Thanks for stopping by!
XO,
~Donya
Wow..this sound so good. Coconut & Pineapple, very tropical. It must smell awfully good as well. Thanks so much for sharing this one !
You are so welcome, Holly! Thanks for stopping by A Southern Soul.
XO,
~Donya
That looks just right for a summer dinner! I love the combination of coconut and pineapple.
I have prepared this dessert many, many times. Perfect recipe! Great dessert for a Sunday Brunch. Have you ever known someone who says, “I don’t want a birthday cake or birthday pie.”? Well, prepare this recipe for that person, they will never forget this recipe or you for serving it on their special day.
This looks absolutely luscious. Thanks for sharing your recipe.
You are so welcome and thank you for your sweet words. I hope you’ll keep hanging out with A Southern Soul!
XO.
~Donya
when do you put in the 1 cup of coconut?
Thanks Kathy. You add the pineapple and coconut to the pudding mixture and pour all over the warm cake.
XO,
~Donya
Read the directions before beginning to cook. You add the coconut to the pudding and milk mixture in your mixer. Instruction #4.
So you don’t cook the pudding mix? You just mix it with the cold milk?
Just follow the recipe as it is written. It turns out perfectly every time.
Enjoy,
~Donya