Hawaiian Pineapple Coconut Poke Cake

 

Adapted from
www.melissassouthernstylekitchen.com

 

1 French vanilla or Butter cake mix, plus ingredients to prepare
2 -3.4 oz coconut cream instant pudding mix
1-20 oz can crushed pineapple, drained
4 c half & half
16 oz frozen whipped topping, thawed
1 c sweetened flaked coconut
1/2 c macadamia nuts, toasted and chopped

Prepare the cake mix according to the directions on the box in a 9 x 13 inch baking pan.  (If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.) 
Bake according to directions.

Remove the cake from the oven and use the handle of a wooden spoon or similar to 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 half & half.  Whip until the pudding begins to slightly thicken but is still pourable.  Mix 1 cup with the crushed pineapple.  Immediately pour the pudding over the cake and into the holes while the cake is still hot. Spread the pudding with pineapple on top next. Place into the refrigerator and cool until completely set.  Frost with thawed whipped topping.  Sprinkle with 1/2 cup toasted macadamia nuts and 1 cup flaked toasted coconut. Store covered.  Chill well. Yield: 16 pieces