Adapted from Melissa Sperka of Melissa's Southern Style Kitchen
Serves: 16 pieces
1[16.25] oz butter cake mix, plus ingredients to prepare & reserved pineapple juice from crushed pineapple
2 [3.4] oz coconut cream instant pudding mixes
1  oz can crushed pineapple, drained
4 cups whole milk
12 oz frozen whipped topping, thawed
1 cup sweetened flaked coconut, toasted*
½ cup macadamia nuts, chopped and toasted*
Prepare the cake mix according to the directions on the box (except for supplement the water with reserved pineapple juice; supplement with water if needed) in a 9 x 13 inch baking pan. Bake according to directions. Remove the cake from the oven and using the handle of a wooden spoon or something of similar size, poke holes over the entire cake. The holes need to be fairly large. Use a hand mixer and whip together both packages of pudding with 4 cups of cold whole milk. Whip until the pudding begins to slightly thicken but is still pourable (~4 minutes) and reserve 1 cup. While remaining pudding another 1-2 minutes until mixture thickens (according to package directions). Mix the reserved 1 cup with the crushed pineapple and pour this filling over the cake and into the holes while the cake is still hot. Immediately spread the remaining coconut cream pudding on top. Place into the refrigerator and cool until completely set. Frost with thawed whipped topping. Sprinkle with ½ cup toasted macadamia nuts and 1 cup toasted, flaked coconut. Cover and chill well.
*To toast the nuts: preheat the oven to 350°f and spread the nuts in a single layer on a baking sheet. Toast in the oven for 6-8 minutes. Cool completely before using.
*To toast the coconut: spread in an even layer on a baking sheet and toast for 7-8 minutes, stirring occasionally and watching closely!
Hawaiian Pineapple-Coconut Poke Cake (printable recipe)