Coconut Pineapple Poke Cake

slice of yellow cake topped with toasted coconut on a white plate.

Published by Kate

This ultra moist, easy-to-make cake has pineapple and coconut in both the cake AND the topping!

4.50 from 2 votes

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Prep Time 15

Cook Time 30

Chilling Time 2

Total Time 45

Course Dessert

Cuisine American

Servings servings

Calories 420 kcal

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 13x9-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 13x9-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.

Notes

Cream of coconut can be found in the international foods aisle of your local grocery store. Shake the can well before pouring on top of the cake. It should be creamy and pourable. Whisk it gently if it's still separated after opening.

You can use sweetened or unsweetened coconut for the top.

Amp up the coconut flavor even more by using instant coconut pudding mix in place of the vanilla pudding mix.

Store the cake in the fridge until you're ready to serve it. It can be made up to 48 hours in advance.

Nutrition

Calories: 420kcalCarbohydrates: 63gProtein: 2gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 2mgSodium: 303mgPotassium: 110mgFiber: 3gSugar: 45gVitamin A: 42IUVitamin C: 3mgCalcium: 99mgIron: 1mg

Keyword coconut pineapple cake, coconut pineapple poke cake

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