Hawaiian Coconut Poke Cake
Ingredients
- 1 box French Vanilla cake mix
16.25 oz
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 2 coconut instant pudding mix
3.4 oz
- 1 can crushed pineapple
juices reserved, 20 oz
- 4 cups half-and-half
- 1 container frozen whipped topping
thawed, 16 oz
- 1 package sweetened shredded coconut
7 oz
- Optional: ½ cup macadamia nuts
toasted and rough chopped
Directions
- 1
Preheat oven to 350°F. Grease 9x13-inch baking dish with cooking spray. Set aside.
- 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
Prepare cake mix according to package instructions, using reserved pineapple water mixture.
- 4
Pour batter into baking dish and bake 25-30 minutes.
- 5
In a separate bowl, whip pudding packets with half and half until just thickened.
- 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
Chill in refrigerator until set.
- 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
For frosting: stir thawed whipped frosting until smooth. Add a dollop to top of each slice.
- 10
Sprinkle with shredded coconut (and chopped macadamia nuts, if using). Serve immediately or cover and chill until ready to eat. Enjoy!
Hawaiian Coconut Poke Cake
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About this Recipe
Craving a taste of the tropics without leaving your kitchen? This decadent Hawaiian Coconut Poke Cake is about to become your new favorite, delivering an incredible island-inspired dessert that’s surprisingly easy to make.
The genius of a poke cake lies in its ability to transform simple ingredients into a deeply flavored, moist dessert. Here, the combination of a French Vanilla cake and coconut instant pudding ensures every bite is infused with tropical essence, creating a lusciously tender texture that’s incredibly satisfying. The rich, creamy components work together to prevent any dryness, making for a truly memorable treat.
Prepare for a symphony of flavors and textures that evoke a sunny Hawaiian escape. You'll experience the light, sweet notes of vanilla cake, perfectly complemented by the refreshing tang of crushed pineapple and the rich, tropical aroma of sweetened shredded coconut. The creamy texture of the half-and-half infused pudding layer, topped with fluffy whipped topping, creates a dessert that's both indulgent and remarkably light. This cake strikes a wonderful balance between sweetness and a bright, fruity zest.
Feel free to customize this delightful cake to your liking. While the optional toasted macadamia nuts add a fantastic crunch and buttery depth, you can easily omit them for a nut-free version or swap them for toasted pecans or walnuts. If you prefer a different cake base, a yellow or even a pineapple-flavored cake mix could be a fun variation.
This Hawaiian Coconut Poke Cake is ideal for potlucks, family gatherings, or simply as a special treat on a warm evening. Serve it chilled, allowing the flavors to fully meld, and perhaps garnish with a fresh pineapple slice or a cherry for an extra touch of elegance.