Easy Pineapple Coconut Poke Cake

This easy pineapple coconut poke cake combines pineapple cake, coconut cream pudding, whipped cream, it's full of sweet tropical flavor.

Course Cakes

Cuisine American

Prep Time 10

Cook Time 35

Chill Time 2 30

Total Time 3 15

Servings Servings

Calories 186kcal

15.25 ounces Duncan Hines Perfectly Moist Pineapple Cake Mix plus ingredients stated on box: 1 cup water, 3 eggs, ⅓ cup oil
8 ounces Lite Cool Whip thawed
2 cups milk, cold
½ cup coconut, shredded you can toast this if you like you can toast this if you like or add more than 1/2 cup
1 5.1 ounce package coconut nut cream pudding

Preheat oven to 350 F and spray the bottom of a 9x13 baking pan with cooking spray and set aside.
In a large mixing bowl, prepare the cake mix as directed on box with the eggs, water, and oil. Mix until there are no more lumps.
Pour the batter into the baking pan and bake as directed on package, until golden and a toothpick inserted in the center comes out clean.
Once it is done baking, remove from oven and let cool on a wire rack for 10 minutes.
Then use the end of a wooden spoon to poke holes in the cake. Make sure not to poke too deep or too close together as you don’t want the cake to fall apart when cutting.
Now prepare the coconut cream pudding as per directions on box with cold milk. Mix until just before it begins to thicken then pour the mixture over the cake and fill the holes. (You don’t want to wait until it is too thick and won’t fill the holes properly.) Spread the remaining amount on top of cake.
Refrigerate for 30 minutes before adding the whipped topping.
Remove from fridge then add the whipped topping and spread evenly across. Don’t press too hard and don’t mix into the pudding.
Top with coconut shreds or flakes.
Place in fridge for another 2 hours, or overnight.
Serve and enjoy

If you can't find coconut cream pudding mix you can use vanilla or any flavor you think will go well with the cake.

This cake can be stored in the fridge for 3 to 5 days.