Pineapple Coconut Cream Poke Cake

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Chill Time: At least 4 hours
Servings: 15

This pineapple coconut cream poke cake combines soft yellow cake, sweet pineapple, fluffy vanilla cream, and golden toasted coconut. Every chilled slice has a moist, tender texture with little bursts of fruit and a lightly crunchy topping. It is an easy dessert for family dinners, potlucks, birthdays, or weekend gatherings.

This version is inspired by the cake in your photo. A boxed cake mix keeps preparation simple, while sweetened condensed milk and crushed pineapple add richness and moisture. The creamy topping comes together without cooking, and an overnight rest makes the cake especially convenient when you want dessert ready ahead of time.

IngredientsPineapple Coconut Cream Poke Cake

For the cake:

• 1 box yellow cake mix, approximately 15.25 ounces
• Eggs, oil, and water in the amounts specified on the cake mix package
• 1 can crushed pineapple in juice, 20 ounces, undrained
• 1 can sweetened condensed milk, 14 ounces

For the creamy topping:

• 1 package instant vanilla pudding mix, 3.4 ounces
• 1 cup cold whole milk
• 1 container whipped topping, 8 ounces, thawed

For the finishing touches:

• 1 cup sweetened shredded coconut
• 1 cup pineapple tidbits, well drained
• Whipped cream for serving, optional

Instructions

Step 1: Prepare the baking dish

Preheat your oven to the temperature specified on the cake mix package. Lightly grease a 9 × 13-inch baking dish, coating the bottom and corners. If using glass, follow any temperature adjustment provided on the package. This cake stays in its baking dish for filling, chilling, and serving.

Step 2: Mix the cake batter

Place the cake mix in a large mixing bowl. Add the eggs, oil, and water listed on the package. Beat according to the package instructions, scraping the sides of the bowl so no dry pockets remain. Avoid adding the pineapple at this stage; it goes over the cake after baking.

Step 3: Bake until done

Pour the batter into the prepared dish and spread it evenly. Bake according to the package directions, usually around 25–30 minutes, although brands and pans vary. The center should spring back lightly when touched, and a toothpick inserted into the middle should come out clean or with a few dry crumbs.

Step 4: Make the holes

Let the baked cake rest for approximately 10 minutes. While it is still warm, use the rounded handle of a wooden spoon to poke holes across the surface, spacing them about 1 inch apart. Push almost to the bottom without breaking through. These openings help distribute the sweet filling throughout the cake.

Step 5: Add the milk and pineapple

Slowly pour the sweetened condensed milk over the warm cake, moving across the entire surface. Give it a few minutes to settle into the holes. Spoon the crushed pineapple and its juice evenly over the top, spreading gently. Allow the cake to cool before adding the topping; refrigerate it as needed to finish cooling.

Step 6: Prepare the vanilla cream

In a medium bowl, whisk the instant vanilla pudding mix with 1 cup of cold milk for approximately 2 minutes. Let it stand for 5 minutes until thickened. Fold in the thawed whipped topping using a spatula. Gentle folding keeps the mixture fluffy while creating a smooth, spreadable topping.

Step 7: Cover and chill

Spread the vanilla cream over the completely cooled pineapple layer. Work gently so you do not pull up pieces of cake. Cover the dish without pressing the covering into the topping. Refrigerate for at least 4 hours, or overnight for easier slicing and a thoroughly chilled texture.

Step 8: Toast the coconut

Place the shredded coconut in a dry skillet over medium-low heat. Cook for approximately 3–5 minutes, stirring frequently, until lightly golden. Watch carefully because sweetened coconut can darken quickly. Immediately transfer it to a plate to stop the cooking, then let it cool completely before using.

Step 9: Finish and serve

Just before serving, scatter the well-drained pineapple tidbits over the chilled topping, followed by the toasted coconut. Cut into 15 squares using a clean, sharp knife. Wipe the blade between cuts for neater portions. Add a small dollop or swirl of whipped cream to individual servings if desired.

Tips

• Read the cake package first. Different brands require different quantities of eggs, oil, and water. Use the amounts printed on your particular box.
• Keep the pineapple measurements accurate. Use one 20-ounce can of crushed pineapple, including its juice. Additional juice can make the cake overly wet.
• Drain the garnish thoroughly. Pineapple tidbits should be well drained, then lightly blotted if necessary, so they do not release excess moisture onto the cream.
• Use cold milk for the pudding. Cold milk helps instant pudding thicken properly and makes it easier to combine with the whipped topping.
• Cool before topping. Warm cake can soften the whipped mixture and prevent a neat, fluffy layer from forming.
• Toast the coconut gently. Remove it when lightly golden; the residual heat can continue deepening its color.
• Chill overnight when possible. This gives the filling time to settle and helps the cake hold together when served.
• Adjust the sweetness slightly. Unsweetened shredded coconut can replace sweetened coconut without changing the preparation method.

Recipe Notes

This recipe uses instant vanilla pudding, not cook-and-serve pudding. The reduced milk quantity creates a thicker mixture that supports the whipped topping. Do not prepare the pudding using the larger milk quantity on its package.

Sweetened condensed milk and evaporated milk are different ingredients. Condensed milk is thick and sweet, while evaporated milk is thinner and unsweetened. Substituting one for the other would change both the flavor and texture.

The finished cake is intentionally very moist. Expect soft dessert squares rather than the firm crumb of an unfrosted sheet cake.

Storage

Cover the cake tightly and refrigerate for up to 4 days. Store it in its baking dish or divide it into individual airtight containers. Keep any extra toasted coconut separately at room temperature in an airtight container so it stays crisp.

Return leftovers to the refrigerator promptly. Avoid leaving this dairy-topped dessert at room temperature for more than 2 hours, or 1 hour in temperatures above 90°F.

Freezing is possible, but the pudding topping and pineapple may release moisture after thawing. For the best texture, enjoy the cake freshly chilled.

Serving Ideas

Serve this cake cold, straight from the refrigerator. Its creamy texture pairs nicely with hot coffee, unsweetened tea, or a glass of cold milk.

For a simple presentation, add fresh strawberries beside each slice. At a gathering, cut smaller squares and offer extra coconut separately. The cake is already rich, so whipped cream is optional.

Nutritional Information

Estimated nutrition per serving, based on 15 servings and a typical cake mix prepared with oil and eggs:

• Calories: Approximately 390–430
• Protein: 5–6 grams
• Carbohydrates: 60–68 grams
• Fat: 14–18 grams
• Fiber: 1–2 grams

Actual values depend on the cake mix, preparation ingredients, and topping brands. Optional whipped cream is not included.

Nutrition Benefits

Pineapple contributes some vitamin C, while milk supplies calcium and a little protein. Coconut adds texture and a small amount of fiber. This remains a sweet, rich dessert, so modest portions fit well alongside balanced meals.

Q&A

Can I use white cake mix?
Yes. Prepare it according to its package directions, then follow the same filling and topping steps.

Can I make it ahead?
Yes. Assemble it the day before, refrigerate overnight, and add the pineapple garnish and toasted coconut before serving.

Can I leave out the coconut?
Absolutely. The pineapple and vanilla cream still provide plenty of flavor.

Why are my slices falling apart?
The cake may need more chilling, or it may contain excess liquid. Chill thoroughly and use the specified pineapple quantity.