Pineapple Coconut Poke Cake

Introduction

Pineapple Coconut Poke Cake is a tropical-inspired dessert that brings the flavors of summer to your table with every bite. This moist and luscious cake combines the sweet tanginess of pineapple with the rich, creamy texture of coconut, all soaked in a flavorful glaze that seeps into the holes poked throughout the cake. Perfect for potlucks, picnics, or simply as a sweet treat on a warm afternoon, this poke cake is sure to impress both kids and adults alike.

The History

Poke cakes have been a beloved staple in American baking since the 1970s, originating as a simple yet clever way to make a basic cake more moist and flavorful. The technique involves poking holes into a freshly baked cake and pouring a liquid mixture (such as a flavored syrup, condensed milk, or cream) over the top so it seeps inside. Pineapple Coconut Poke Cake became popular in Southern kitchens and beach-themed gatherings due to its refreshing flavor profile and ease of preparation. It’s often associated with luau parties and tropical getaways, making it a go-to dessert for those craving a taste of paradise.

Ingredients Breakdown

This recipe uses common pantry staples along with tropical favorites to create layers of flavor:

Yellow cake mix – Forms the base of the cake, providing a light and fluffy structure.
Eggs, oil, and water – Standard ingredients used to prepare the cake batter.
Canned crushed pineapple – Adds juicy sweetness and a distinct tropical flair.
Sweetened condensed milk – Creates a rich, creamy layer when poured over the hot cake.
Cream of coconut – Enhances the coconut flavor and complements the pineapple beautifully.
Whipped topping – Lightens up the dessert and provides a cool contrast.
Shredded coconut – Toasted or untoasted, it adds texture and visual appeal.
Maraschino cherries – Optional garnish for a pop of color and extra sweetness.

Step-by-Step Recipe

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Mix until smooth and well incorporated.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, going about halfway down into the cake.
In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until smooth.
Pour the coconut mixture evenly over the warm cake, allowing it to soak into the holes.
Let the cake cool completely at room temperature, then refrigerate for at least 1 hour to allow the flavors to meld.
Spread whipped topping over the chilled cake.
Sprinkle shredded coconut on top, pressing gently so it adheres to the frosting.
Garnish with maraschino cherries if desired, and return to the refrigerator until ready to serve.

Tips

For best results, make the cake a day ahead so the flavors have time to develop fully.
If using canned pineapple, drain it thoroughly to avoid a soggy cake.
To enhance the coconut flavor, consider adding a teaspoon of coconut extract to the cake batter.
Don’t skip chilling the cake before adding the whipped topping; otherwise, the frosting may melt and slide off.
Toast the shredded coconut lightly in a skillet or oven for a richer flavor and golden color.
If you’re short on time, store-bought whipped topping works perfectly fine.

Variations and Customizations

Almond twist: Replace the cream of coconut with almond extract and top with sliced almonds.
Lime version: Add lime zest and juice to the coconut glaze for a zesty kick.
Rum-infused: Add a splash of dark rum to the condensed milk mixture for an adult-friendly twist.
Chocolate lovers: Use chocolate cake mix and swirl melted white chocolate with the whipped topping.
Fruit medley: Layer in other tropical fruits like mango or passion fruit for a colorful variation.
No-bake option: Substitute the baked cake with layers of graham cracker crust and coconut pudding for a no-bake alternative.

Health Considerations and Nutritional Value

While Pineapple Coconut Poke Cake is undeniably delicious, it’s also high in sugar and calories due to the cake mix, sweetened condensed milk, and whipped topping. However, you can make healthier modifications:

Use a low-sugar cake mix and substitute the regular sweetened condensed milk with a fat-free or low-sugar version.
Replace the whipped topping with homemade whipped Greek yogurt or a blend of ricotta and vanilla extract.
Opt for unsweetened coconut flakes and reduce the overall amount used for topping.
Add fresh pineapple instead of canned to cut down on added sugars.

Per serving (based on 12 servings), the traditional version contains approximately 400–500 calories, with significant amounts of carbohydrates, fats, and sugars. The cake does provide some calcium from the dairy components and small amounts of vitamins from the pineapple.

Ingredients

1 box (18.25 oz) yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 (20 oz) can crushed pineapple, drained
1 (14 oz) can sweetened condensed milk
1/2 cup cream of coconut
1 (8 oz) container whipped topping, thawed
1 1/2 cups shredded sweetened coconut
Maraschino cherries (optional)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a mixing bowl, combine cake mix, eggs, oil, and water. Beat until smooth.
Pour the batter into the prepared pan and bake for 30–35 minutes or until golden and a toothpick comes out clean.
Immediately after removing from the oven, poke holes all over the cake using the handle of a wooden spoon.
In a separate bowl, mix sweetened condensed milk and cream of coconut. Pour over the hot cake and let cool completely.
Refrigerate for 1 hour to set the glaze.
Spread whipped topping over the chilled cake.
Sprinkle with shredded coconut and garnish with cherries if desired.
Cover and chill until ready to serve.

FAQ

Can I make this cake ahead of time?

Yes! This cake tastes even better the next day as the flavors infuse into the cake. Store it covered in the refrigerator for up to 3 days.

Can I freeze Pineapple Coconut Poke Cake?

You can freeze the cake without the whipped topping. Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then add the topping before serving.

Is there a substitute for cream of coconut?

If unavailable, you can use coconut extract mixed with a bit of heavy cream or milk, though the consistency and richness will differ slightly.

Can I use fresh pineapple instead of canned?

Absolutely! Use about 2 cups of finely chopped fresh pineapple and drain any excess juice to prevent the cake from becoming too wet.

Why did my cake turn out soggy?

This could be due to un-drained pineapple, not allowing the cake to cool enough before adding the topping, or too much moisture from the glaze. Ensure proper drainage and cooling to avoid sogginess.

Summary

Pineapple Coconut Poke Cake is a tropical dessert made with a moist yellow cake base soaked in a sweet coconut glaze, topped with whipped cream, shredded coconut, and optional cherries. Easy to customize and perfect for any occasion, it delivers a burst of island flavor