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Pineapple Coconut Poke Cake

Headshot of a smiling woman with short, layered brown hair wearing a cream-colored top in a bright kitchen settingbyDonya Mullins
Bake this Pineapple Coconut Poke Cake for an easy, make-ahead dessert that's sure to impress. Tropical, moist, and loved by everyone—try it tonight
4.78 from 9 reviews
82 Comments
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Pineapple poke cake slice topped with whipped cream and toasted coconut flakes on a white plate with a fork

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
Pineapple coconut poke cake topped with whipped cream and toasted coconut flakes in a 13x9 pan and white plate.
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The Cake That Tastes Like a Summer Vacation

Donya Mullins, creator of A Southern Soul food blog, smiling in her kitchen.

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

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 for pineapple coconut poke cake including cake mix, crushed pineapple, coconut pudding, and toasted coconut flakes.

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.

Wooden spoon handle poking deep holes in a warm cake before adding coconut pudding filling. Next, Coconut pudding mixture poured over a warm poke cake in a 13x9 pan ready to refrigerate.

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.

Slice of pineapple coconut poke cake on a cake server showing creamy coconut pudding layers and toasted coconut topping.

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Pineapple poke cake slice topped with whipped cream and toasted coconut flakes on a white plate with a fork

Pineapple Coconut Poke Cake

4.78 from 9 reviews
Author: Donya Mullins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12
Print Pin Rate
Luscious cake with pineapple and coconut, topped with fresh whipped cream and toasted coconut flakes is a dessert that memories are made of. Pineapple Coconut Poke Cake is not only packed with fresh summertime flavors, but it's actually a short-cut recipe that starts with a box mix. With the addition of a few simple ingredients, you can transform a cake mix into a tropical flavored 'poke cake' that's perfect to serve for any occasion!

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.
Pineapple poke cake slice topped with whipped cream and toasted coconut flakes on a white plate with a fork
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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

How do I make sure the pudding actually gets into the holes?

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.

What size pan does this recipe use?

A standard 13×9 baking pan. It gives the right depth and surface area for the filling to soak evenly all the way through.

Can I use vanilla pudding instead of coconut cream pudding?

Yes — the cake will still be creamy, but lighter in coconut flavor. Stir in ½ teaspoon coconut extract to bring the tropical taste back.

How long does this cake need to refrigerate before serving?

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!

Pineapple Coconut Poke Cake that's easy to make with fresh tropical flavors!
Pineapple Coconut Poke Cake is loaded with tropical flavor and easy to make. With a box cake mix, pudding, pineapple, cooking and whipped cream you can make this cake!
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82 Comments

  1. It’s close to the Better than sex cake, so I used French Vanilla Pudding. My cake mix didn’t call for oil and I didn’t have any trouble with your instructions. I’m making my own whipping cream and about 1″ of toasted coconut on top. Taking it to church tonite.

    Reply

      1. I made this lovely cake for a group of ladies friends who came to lunch. And for a party , I took as a dessert , everyone loved it, and wanted the recipe. Very Good!

      2. Oh my goodness, I am so glad you shared this sweet story. You have made my day, Mary! Thank you so much for taking time to stop by and I hope you’ll keep sharing with me.
        XO,
        ~Donya

  5. Made this cake tonight. Added some pineapple to the cake mix and some pineapple juice to the whipped topping. My family absolutely enjoyed it!!! Will definitely be making it again. Thank you.

    Reply

  7. I’ll try this question again. Recipe has me somewhat confused. Do you skip the oil and add water to pineapple juice to make one (1) cup? Sounds really good:)

    Reply
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