Hawaiian Coconut Poke Cake
1 hour to prepare serves 10-12
1 (16.25 oz) box French Vanilla cake mix
3 large eggs
⅓ cup vegetable oil
1 cup water
2 (3.4 oz) coconut instant pudding mix
1 (20 oz) can crushed pineapple, juices reserved
4 cups half-and-half
1 (16 oz) container frozen whipped topping, thawed
1 (7 oz) package sweetened shredded coconut
Optional: ½ cup macadamia nuts, toasted and rough chopped
Preheat oven to 350°F. Grease 9×13-inch baking dish with cooking spray. Set aside.
Drain crushed pineapple, reserving juices, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water up to 1 cup.
Prepare cake mix according to package instructions, using reserved pineapple water mixture.
Pour batter into baking dish and bake 25-30 minutes.
In a separate bowl, whip pudding packets with half and half until just thickened.
Remove cake from oven and, with handle of a 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.
Chill in refrigerator until set.
If using, place macadamia nuts on a baking sheet and toast in 350°F oven for 5-7 minutes. Rough chop when cooled and set aside.
For frosting: stir thawed whipped frosting until smooth. Add a dollop to top of each slice.
Sprinkle with shredded coconut (and chopped macadamia nuts, if using). Serve immediately or cover and chill until ready to eat. Enjoy!