Name: Pineapple Coconut Poke Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 Servings
Cuisine: American
Ingredients: 1 yellow cake mix; 20 ounces cans crushed pineapple; 1 cup sugar; 5.1 ounces vanilla instant pudding; 2.5 cups cold milk; 0.5 cup Eagle brand condensed milk; 8 ounces Whipped Topping; 14 ounces sweetened coconut flakes

From the Cook

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Pineapple Coconut Poke Cake

Cake Mix Recipes Verified

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Ingredients

Warning0 allergens identified

Pineapple Coconut Poke Cake

1 yellow cake mixplus ingredients needed to make cake as directed, soft butter, eggs and water

20 ounces cans crushed pineapple

1 cup sugar

5 ⅛ ounces vanilla instant pudding

2 ½ cups cold milk

½ cup Eagle brand condensed milk

8 ounces Whipped Toppingthawed

14 ounces sweetened coconut flakes

Instructions

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Instructions

The first thing we need to do is prepare the cake mix. You’ll follow the directions on the back of the box. They can vary slightly between brands so just follow the directions for whichever type you bought!

Next, take the cake from the oven and use a wooden spoon to carefully poke holes in the cake. You can do it randomly or go in rows like I do, either way will work. Do this while the cake is still warm.

The next thing we need to do is boil the crushed pineapple with the sugar for about 2 or 3 minutes. You’ll pour this over the still warm cake after you have finished simmering it for a few minutes. You can prepare this during the last 10 or so minutes of bake time on your cake if you like!

Let the cake cool completely. Then make the pudding with milk and condensed milk. We will spread that on top of the cake when it’s done being mixed and is soft set.

Next up we have the whipped topping. Spread the cool whip on top of the layer of pudding.

Finally, top all of that with coconut! It looks incredible and you’ll want to dive right in but you should let the cake get nice and cold before serving…trust me the flavors all need just a little bit of time to come together!

Refrigerate the cake and let it get nice and cold before serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Strategic Poke Timing ⏱️
Poke the cooled cake while it's still slightly warm (not hot) so the holes remain distinct and the milk mixture absorbs evenly without the cake becoming mushy.
Toast Your Coconut 🥥
Lightly toast the sweetened coconut flakes in a dry skillet for 2-3 minutes before topping to enhance their natural sweetness and create a golden, nutty flavor that elevates the entire dessert.
Drain Pineapple Properly 🍍
Reserve the pineapple juice separately and use it to thin your pudding mixture for better absorption, then fold in the drained crushed pineapple last to maintain texture and prevent excess moisture.
Chill Between Layers ❄️
Refrigerate the cake for 30 minutes after poking and before adding the pudding mixture, and again after the pudding layer before topping with whipped cream to ensure clean, defined layers.
Whipped Topping Temperature 🧊
Keep your whipped topping chilled until the last moment and apply it gently with an offset spatula to prevent deflation, then refrigerate the finished cake for at least 4 hours so flavors meld perfectly.