Pineapple Coconut Poke Cake
Pineapple Coconut Poke Cake is a delightful dessert that combines the tropical flavors of pineapple and coconut in a soft, moist cake. This cake is perfect for summer barbecues, birthday parties, or just a sweet treat at home. It’s easy to make and always a crowd-pleaser!
Why Make This Recipe
This recipe is wonderful because it requires simple ingredients and minimal effort. It’s a great way to impress your family and friends without spending all day in the kitchen. The poke cake technique allows the flavors to blend together beautifully, making each bite burst with tropical goodness. Plus, it’s an excellent way to use canned pineapple, which is convenient and accessible.
How to Make Pineapple Coconut Poke Cake
Making Pineapple Coconut Poke Cake is straightforward. Follow these steps to create this delicious dessert.
Ingredients:
- 1 box yellow cake mix
- 1 cup crushed pineapple (with juice)
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup water
- 1 can (14 oz) sweetened condensed milk
- 1 cup crushed pineapple (drained)
- Optional: 1/4 cup pineapple juice (from drained fruit)
- 2 cups whipped topping (Cool Whip or homemade whipped cream)
- 1/2 cup toasted shredded coconut
- 1/2 cup pineapple chunks
- Chocolate drizzle or melted chocolate (optional)
Directions:
-
Bake the Cake: Preheat your oven to 350°F (175°C). In a large bowl, mix the yellow cake mix, crushed pineapple with juice, vegetable oil, eggs, and water. Pour the mixture into a greased 9×13-inch baking dish. Bake for 25–30 minutes, or until a toothpick comes out clean. Let it cool for 10 minutes.
-
Poke & Fill: Using the handle of a wooden spoon, poke holes all over the cake. In a separate bowl, mix sweetened condensed milk with pineapple juice (if using) and pour it over the cake. Spoon the drained crushed pineapple over the top, gently pressing it into the holes. Chill the cake for at least 1 hour.
-
Top & Decorate: Spread the whipped topping evenly over the chilled cake. Sprinkle the toasted coconut generously on top. Add the pineapple chunks and drizzle with chocolate if desired.
-
Chill & Serve: Refrigerate the cake for another hour before serving. This chilling time helps enhance the flavor and texture.
How to Serve Pineapple Coconut Poke Cake
Serve the Pineapple Coconut Poke Cake chilled. Cut it into squares and enjoy with a fork. It’s great by itself or served with a scoop of vanilla ice cream for extra indulgence!
How to Store Pineapple Coconut Poke Cake
Store any leftover Pineapple Coconut Poke Cake in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Remember to keep it chilled to maintain its taste and texture.
Tips to Make Pineapple Coconut Poke Cake
- For a richer coconut flavor, use coconut milk instead of water in the cake mix.
- Toast the shredded coconut until golden brown for added crunch and flavor.
- Feel free to customize toppings; you can use nuts or other fruits according to your taste.
Variation
You can change the flavor of this poke cake by using different combinations of fruit. For example, try adding mango or strawberries along with the pineapple for a mixed fruit flavor. You can also substitute coconut with almond or chocolate drizzle for a different twist!
FAQs
-
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and follow the same steps for draining before using it. -
How do I make this cake gluten-free?
Use a gluten-free yellow cake mix to make this recipe suitable for those with gluten intolerance. -
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Just make sure to keep it refrigerated until you’re ready to serve.
Enjoy making and sharing this delicious Pineapple Coconut Poke Cake!
