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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What size pan did you use?
A 9×11 works great.
~Donya
Very good
Thanks so much, Judy!
~Donya
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 couldn’t find it either so I looked on Amazon and found six boxes for $15. I will be making it tomorrow!
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!!