Print

Coconut Pineapple Poke Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

A tropical delight, this Coconut Pineapple Poke Cake combines a moist white cake infused with crushed pineapple, soaked with creamy coconut, and topped with a luscious pineapple-pudding whipped topping and toasted shredded coconut. Perfect for summer gatherings or any occasion that calls for a sweet, fruity treat.

Ingredients

Cake

  • 1 white cake mix
  • Eggs, oil, and water as listed on the box of cake mix
  • 8 oz can crushed pineapple (do not drain)

Coconut Soak

  • 15 oz can cream of coconut

Topping

  • 8 oz Cool Whip (thawed)
  • 3 oz box instant vanilla pudding mix
  • 8 oz can crushed pineapple (do not drain)
  • 1 cup shredded coconut (sweetened or unsweetened)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish to prevent the cake from sticking and to ensure even baking.
  2. Mix cake batter: Prepare the white cake mix according to the package instructions, including the required eggs, oil, and water. Stir in an 8 oz can of crushed pineapple along with its juice to add moisture and tropical flavor to the batter.
  3. Bake the cake: Pour the batter into the prepared baking dish and bake as directed on the cake mix box, typically for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  4. Poke and soak: Remove the cake from the oven while still warm. Using a straw or fork, poke holes all over the surface of the cake. Pour the entire 15 oz can of cream of coconut evenly over the warm cake, allowing it to soak into the holes. Place the cake in the refrigerator to cool completely and allow flavors to meld.
  5. Toast shredded coconut: Spread 1 cup of shredded coconut evenly on a baking sheet. Toast it in the oven at 350°F for 5-10 minutes, stirring every 3 minutes to ensure even browning without burning. Remove and let cool.
  6. Prepare topping: In a bowl, combine 8 oz of thawed Cool Whip, the 3 oz box of instant vanilla pudding mix, and an 8 oz can of crushed pineapple with juice. Mix until smooth and well incorporated.
  7. Assemble and chill: Spread the pineapple-pudding topping evenly over the fully cooled cake. Sprinkle the toasted shredded coconut on top for added texture and flavor. Refrigerate the assembled cake until ready to serve.

Notes

  • Use cream of coconut (such as Coco Lopez) and not cream of tartar or coconut milk to ensure the right sweetness and texture.
  • Toasted shredded coconut can be sweetened or unsweetened depending on preference, but sweetened adds more flavor and contrast.
  • Be sure to keep the cake refrigerated after poking and soaking with cream of coconut to maintain freshness and prevent spoilage.
  • If fresh pineapple is used instead of canned, ensure to include some juice for soaking and topping for optimal moisture.
  • This cake is best served cold, perfect for a refreshing dessert on warm days.

Find it online: https://cookedbysarah.com/coconut-pineapple-poke-cake-recipe/