This Pineapple Coconut Poke Cake is a light, creamy, and refreshing dessert packed with tropical flavor. Made with a soft yellow cake base soaked in juicy pineapple, layered with smooth vanilla pudding, and topped with fluffy whipped topping and sweet coconut, every bite is moist and delicious.
Perfect for parties, summer gatherings, or anytime you want a simple yet impressive dessert, this cake is as easy to make as it is to enjoy.
Ingredients
- 1 package yellow cake mix
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup sweetened shredded coconut (divided)
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 oz) whipped topping, thawed
How To Make Pineapple Coconut Poke Cake
Step 1: Bake the Cake
Prepare and bake the yellow cake in a 9×13-inch pan according to the package instructions. Let it cool completely.
Step 2: Prepare the Pineapple Mixture
In a bowl, combine the crushed pineapple (with juice) and half of the shredded coconut.
Step 3: Poke and Soak
Once the cake has cooled, use the back of a wooden spoon to poke holes all over the surface. Pour the pineapple and coconut mixture evenly over the cake, allowing it to soak into the holes.
Step 4: Add the Pudding Layer
In a separate bowl, whisk together the instant pudding mix and cold milk until smooth. Spread the pudding evenly over the cake.
Step 5: Top with Whipped Cream
Spread the whipped topping over the pudding layer, smoothing it out evenly.
Step 6: Finish with Coconut
Sprinkle the remaining shredded coconut on top for a beautiful and flavorful finish.
Who Is This Recipe For?
This recipe is perfect for:
- Beginners looking for an easy, no-fail dessert
- Anyone who loves tropical flavors
- Families needing a crowd-pleasing treat
- Hosts preparing desserts for parties or potlucks
Why It’s Great
- ✔ Super moist and flavorful
- ✔ Easy to make with simple ingredients
- ✔ No complicated techniques required
- ✔ Perfect make-ahead dessert
- ✔ Light, creamy, and refreshing
Kitchen Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Wooden spoon
- Spatula
Storage
- Refrigerator: Store covered for up to 4–5 days
- Freezer: Not recommended (may affect texture)
- Serving Tip: Best served chilled for maximum flavor
FAQ
Can I use fresh pineapple instead of canned?
Yes, but include some juice to keep the cake moist.
Can I toast the coconut?
Absolutely! Toasted coconut adds a delicious crunch and deeper flavor.
Can I use homemade whipped cream?
Yes, just make sure it’s stabilized so it holds its shape.
Do I need to refrigerate this cake?
Yes, because of the pudding and whipped topping layers.
Conclusion
This Pineapple Coconut Poke Cake is a simple yet irresistible dessert that combines moist cake, fruity sweetness, and creamy layers into one perfect bite.
