hawaiian coconut poke cake

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By Patricia Hanson
from The Villages, FL

This delicious cake is light and airy and is especially nice to serve at Easter. When I make this everyone wants the recipe.

serves 12
prep time 25 Min
method Bake

Ingredients For hawaiian coconut poke cake

  • 1 box
    french vanilla cake mix
  • 3 lg
    eggs
  • 1/3 c
    vegetable oil
  • 1 c
    water
  • 2 sm
    packages coconut instant pudding
  • can
    20 0z crushed pineapple; juice saved
  • 4 c
    half and half
  • 1 pkg
    16 oz frozen whipped topping, thawed
  • 1 pkg
    7 oz shredded coconut shredded and sweetened
  • optional 1/2 cup macadamia nuts toasted and rough chopped

How To Make hawaiian coconut poke cake

  • 1
    Preheat oven to 350 degrees. Grease 9 X 13 baking dish with cooking spray. Set aside.
  • 2
    Drain crushed pineapple, reserving juice, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water 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 seperate bowl, whip pudding with half and half until just thickened.
  • 6
    Remove cake from oven and with handle of 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 degree oven for 5 minutes. Rough chop when cooled and set aside.
  • 9
    For frosting stir thawed whipped frosting until smooth. Frost cake. and sprinkle with coconut and nuts if using. Chill until ready to eat.

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