This Pineapple Coconut Poke Cake starts with a cake mix, but ends with a dessert that tastes homemade! It has pineapple and coconut in both the cake AND the frosting for twice the tropical flavor.
This Pineapple Coconut Poke Cake is one of those desserts that looks simple, but the flavor says otherwise.
It has pineapple in both the cake and the frosting, plus cream of coconut that soaks into the cake, and toasted coconut on top of the frosting. That’s double the coconut-pineapple flavor in this cake!
It’s especially perfect for spring and Easter, when light, chilled desserts are always a hit. Between the pineapple, the creamy coconut, and the fluffy topping, it feels a little special and tastes like a little tropical escape.
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What Makes This Poke Cake Different
Jell-O Poke Cake is a classic, but this recipe has a few twists:
- There’s a can of crushed pineapple in the cake itself (juice and all) for a delightful pineapple flavor.
- A can of cream of coconut goes over the top of the cake, which soaks in, making it super moist and tender. It reminds me a bit of tres leches cake. This is the same technique as used in this coconut poke cake.
- The frosting is not just whipped topping—it has a box of instant pudding mix and another can of pineapple mixed right in.
- It’s all topped off with toasted coconut for extra coconut flavor.
Ingredients
- You’ll need TWO 8-oz cans of crushed pineapple, one for the cake and one for the topping.
- I recommend using Duncan Hines or Pillsbury cake mix, which are 15.25 ounces. Some cake mixes are only 13.25 ounces now! I like the look of white cake mix (instead of yellow cake mix) for this recipe.
- Cream of coconut can be found in the international foods aisle of your local grocery store. It was near the Mexican juices at my grocery store.
- You can use either sweetened or unsweetened coconut for the top.
How to Make Coconut Pineapple Poke Cake
- Make the cake mix according to package directions, adding an 8-oz can of crushed pineapple to the batter.
- Bake according to package directions, then poke holes in the cake and pour a can of cream of coconut over the top. Let cool completely.
- Toast the coconut in the oven until light brown in spots.
- Mix the whipped topping, instant pudding mix, and another can of crushed pineapple.
- Frost the cake with the topping, then sprinkle the toasted coconut over the top.
- Chill and slice.
Frequently Asked Questions
Yes, this cake is served straight from the fridge. Any leftovers should be stored in the fridge, tightly covered.
You can make the cake anywhere from 4 hours in advance to 48 hours in advance. Keep it covered in the fridge until you’re ready to serve it.
No, you’ll need canned pineapple for this recipe. The juice is essential for both the cake and the frosting.
📖 Recipe
Coconut Pineapple Poke Cake
Ingredients
For the cake:
- 1 white cake mix
- Eggs, oil, and water as listed on the box of cake mix
- 8 oz can crushed pineapple (do not drain)
- 15 oz can cream of coconut (see notes)
For the topping:
- 1 cup shredded coconut (sweetened or unsweetened)
- 8 oz Cool Whip thawed
- 3 oz box instant vanilla pudding
- 8 oz can crushed pineapple (do not drain)
Instructions
- Preheat oven to 350°F. Grease a 13×9-inch baking dish.
- Make 1 white cake mix according to package directions (including the eggs, oil, and water as listed), adding an 8 oz can crushed pineapple (including the juice) to the batter.
- Bake according to package directions in a 13×9-inch pan.
- After you remove it from the oven, use a straw or fork to poke holes into the warm cake. Pour a 15 oz can cream of coconut over the warm cake. Place in the refrigerator to cool completely.
- While the cake is cooling, toast 1 cup shredded coconut by spreading it onto a sheet pan. Bake for 5–10 minutes at 350°F, stirring every 3 minutes so it toasts evenly.
- For the topping, mix together 8 oz Cool Whip, 3 oz box instant vanilla pudding, and 8 oz can crushed pineapple (including the juice). Spread over the fully cooled cake and top with toasted shredded coconut. Refrigerate until ready to serve.
This cake was fantastic! Super easy, too! After reading the review, we opted to use a 20 oz can of crushed pineapple, in juice and undrained, in the cake batter. We reduced the water in the cake instructions by 1/4 c.. Everything else we kept the same. And, for the topping, following your suggestion in the Notes, we used coconut cream pudding mix. That was a great tip! We forgot to add the toasted coconut on the top, but it was delicious regardless! Will definitely be making this again! And next time, we will add the toasted coconut, just to be fancy! 😉
Thanks for sharing your take on the recipe, Cyndi! It sounds delicious.
delicious, I would prefer more pineapple so I will add more next time! It was delicious!
Thanks for your review, Sal!