Hawaiian Coconut Poke Cake

Hawaiian Coconut Poke Cake

from 12tomatoes.com
60 min
1 servings

This decadent Hawaiian cake is about to be your new favorite...

Ingredients

  • 1 (16.25 oz) box French Vanilla cake mix
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 1 cup water
  • 2 (3.4 oz) coconut instant pudding mix
  • 1 (20 oz) can crushed pineapple, juices reserved
  • 4 cups half-and-half
  • 1 (16 oz) container frozen whipped topping, thawed
  • 1 (7 oz) package sweetened shredded coconut
  • Optional: ½ cup macadamia nuts, toasted and rough chopped

Directions

  1. 1

    Preheat oven to 350°F. Grease 9x13-inch baking dish with cooking spray. Set aside.

  2. 2

    Drain crushed pineapple, reserving juices, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water up to 1 cup.

  3. 3

    Prepare cake mix according to package instructions, using reserved pineapple water mixture.

  4. 4

    Pour batter into baking dish and bake 25-30 minutes.

  5. 5

    In a separate bowl, whip pudding packets with half and half until just thickened.

  6. 6

    Remove cake from oven and, with handle of a wooden spoon, poke holes over cake. Pour half of pudding mixture over warm cake. Add reserved pineapple to remaining pudding mixture and stir, then pour over top of cake.

  7. 7

    Chill in refrigerator until set.

  8. 8

    If using, place macadamia nuts on a baking sheet and toast in 350°F oven for 5-7 minutes. Rough chop when cooled and set aside.

  9. 9

    For frosting: stir thawed whipped frosting until smooth. Add a dollop to top of each slice.

  10. 10

    Sprinkle with shredded coconut (and chopped macadamia nuts, if using). Serve immediately or cover and chill until ready to eat. Enjoy!