![- 1 box yellow cake mix - 1 cup coconut milk (from a can) - 1 cup crushed pineapple (drained) - 3 large eggs - 1/2 cup shredded coconut (sweetened) - 1 cup whipped cream - 1/4 cup sweetened condensed milk - Toasted coconut flakes (for topping) - Fresh pineapple slices (for garnish) When I make Coconut Pineapple Poke Cake, I start with these simple ingredients. The yellow cake mix acts as a perfect base. The coconut milk adds a rich flavor, while the crushed pineapple brings sweetness. I use three large eggs to bind it all together, giving the cake its fluffy texture. After baking, I pour the whipped cream and sweetened condensed milk mixture over the warm cake. This makes the cake moist and adds a creamy layer. The shredded coconut on top adds a delightful chewiness. For finishing touches, I sprinkle toasted coconut flakes and fresh pineapple slices. You can switch up the cake mix if you want. A spice cake mix gives a nice twist. If you need dairy-free options, use almond or oat milk instead of coconut milk. You can also add more flavorings like vanilla extract or lime zest for a different taste. This cake is flexible and fun to customize! For the full recipe, check out the detailed steps to create this tropical delight. - Preheat the oven to 350°F (175°C). - Prepare a 9x13 inch baking dish by greasing it or lining it with parchment paper. - In a large bowl, mix the yellow cake mix, eggs, crushed pineapple, and coconut milk. - Stir gently until just combined. Do not overmix. - Pour the batter into the prepared dish and spread it evenly. - Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center. - Remove the cake from the oven and let it cool for about 10 minutes. - While the cake is warm, poke holes all over the surface with a wooden spoon handle. - In a small bowl, mix the sweetened condensed milk and whipped cream until smooth. - Pour the mixture evenly over the cake, letting it seep into the holes. - Sprinkle shredded coconut on top of the cake. - Allow the cake to cool completely at room temperature. - Refrigerate for at least 2 hours or overnight for the best flavor. - Before serving, top with toasted coconut flakes and fresh pineapple slices. You can find the full recipe for Coconut Pineapple Poke Cake above. Enjoy making this delightful treat! To bake a great Coconut Pineapple Poke Cake, keep a few things in mind. First, avoid overmixing your batter. Mix just until the ingredients blend. Overmixing can make the cake tough. Second, ensure the cake remains moist. Use coconut milk and crushed pineapple for extra moisture. When pouring the topping, do it slowly and evenly. This helps the topping seep into the holes. After poking the cake, let it cool for about 10 minutes. Allowing the cake to cool helps the flavors mix better. For the best taste, refrigerate the cake for at least two hours. Overnight chilling is even better. For the perfect slice, use a sharp knife. This helps keep the layers intact. Pair the cake with fresh fruit, like pineapple slices or berries. You can also add a dollop of whipped cream on top. This adds a nice touch. Serve it cold for a refreshing treat. Check the [Full Recipe] for more details. {{image_2}} You can change the flavor of your Coconut Pineapple Poke Cake easily. Swap out the crushed pineapple for other fruits. Mango works great, and so do berries. They add a fresh taste. You can also mix in nuts like pecans or walnuts. They give a nice crunch and extra flavor. Toppings can change the whole look and taste of your cake. You can use flavored whipped cream. Consider coconut whipped cream for a fun twist. You can also try using different types of coconut toppings. Toasted coconut flakes add a great texture. Or, sprinkle unsweetened coconut for a less sweet option. If you need gluten-free options, use a gluten-free cake mix. Most brands work well in this recipe. For a vegan cake, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use plant-based whipped cream instead of regular cream. These simple swaps make the cake fit many diets. For the complete recipe, check the Full Recipe. To keep your Coconut Pineapple Poke Cake fresh, store it in the fridge. Place the cake in an airtight container or cover it tightly with plastic wrap. This helps to keep the cake moist and prevents it from absorbing odors. Your cake will stay fresh for about 4 to 5 days in the fridge. If you want the best taste, try to eat it within the first few days. You can freeze Coconut Pineapple Poke Cake for later enjoyment. First, let the cake cool completely. Then, cut it into slices or keep it whole. Wrap the cake tightly in plastic wrap and then in aluminum foil. This keeps it fresh and prevents freezer burn. When you are ready to eat it, thaw the cake in the fridge overnight. For a quick thaw, you can leave it at room temperature for about 2 hours. Enjoy the delicious flavors even after freezing! How long does the cake keep in the fridge? The cake stays fresh in the fridge for about four days. Keep it covered to prevent drying out. Can I make this cake ahead of time? Yes, you can make this cake a day ahead. It tastes even better after chilling overnight. What's the best way to serve Coconut Pineapple Poke Cake? Serve it cold, topped with toasted coconut and fresh pineapple slices. It looks and tastes amazing this way! Why is my cake dry? A dry cake often comes from overbaking. Check it a few minutes before the time is up. What to do if the cake is too dense? If your cake is dense, you might have overmixed the batter. Mix just until combined to keep it light. Can I use fresh pineapple instead of canned? Yes, fresh pineapple works great! Just chop it small and make sure to drain the juice. What type of coconut milk is best for this recipe? Use full-fat coconut milk from a can. It gives your cake a rich and creamy taste. For the full recipe, check out the previous sections. This blog post covered how to make a tasty Coconut Pineapple Poke Cake. We shared the key ingredients, from yellow cake mix to whipped cream. I also included tips to mix, bake, and add your own flavors. You can store leftovers well and adapt the recipe for different diets. Feel free to explore variations and substitutions to suit your taste. Enjoy making your cake, and have fun experimenting! It's all about finding your favorite twist. Happy baking!](https://recipesure.com/wp-content/uploads/2025/07/aa202434-1e00-4eb4-b427-06d9e5a7ef9b.webp)
Are you ready to treat yourself to a slice of paradise? Coconut Pineapple Poke Cake is the answer! This easy recipe brings together the rich creaminess of coconut and the sweet tang of pineapple. Perfect for parties or quick family desserts, it only takes a few simple ingredients. Join me as we dive into this delightful and simple treat that will make your taste buds dance with joy!
Ingredients
List of Ingredients
– 1 box yellow cake mix
– 1 cup coconut milk (from a can)
– 1 cup crushed pineapple (drained)
– 3 large eggs
– 1/2 cup shredded coconut (sweetened)
– 1 cup whipped cream
– 1/4 cup sweetened condensed milk
– Toasted coconut flakes (for topping)
– Fresh pineapple slices (for garnish)
When I make Coconut Pineapple Poke Cake, I start with these simple ingredients. The yellow cake mix acts as a perfect base. The coconut milk adds a rich flavor, while the crushed pineapple brings sweetness. I use three large eggs to bind it all together, giving the cake its fluffy texture.
After baking, I pour the whipped cream and sweetened condensed milk mixture over the warm cake. This makes the cake moist and adds a creamy layer. The shredded coconut on top adds a delightful chewiness. For finishing touches, I sprinkle toasted coconut flakes and fresh pineapple slices.
Substitutions and Additions
You can switch up the cake mix if you want. A spice cake mix gives a nice twist. If you need dairy-free options, use almond or oat milk instead of coconut milk. You can also add more flavorings like vanilla extract or lime zest for a different taste. This cake is flexible and fun to customize!
For the full recipe, check out the detailed steps to create this tropical delight.
Step-by-Step Instructions
Preparation Steps
– Preheat the oven to 350°F (175°C).
– Prepare a 9×13 inch baking dish by greasing it or lining it with parchment paper.
Mixing and Baking
– In a large bowl, mix the yellow cake mix, eggs, crushed pineapple, and coconut milk.
– Stir gently until just combined. Do not overmix.
– Pour the batter into the prepared dish and spread it evenly.
– Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center.
Poke and Prepare
– Remove the cake from the oven and let it cool for about 10 minutes.
– While the cake is warm, poke holes all over the surface with a wooden spoon handle.
– In a small bowl, mix the sweetened condensed milk and whipped cream until smooth.
– Pour the mixture evenly over the cake, letting it seep into the holes.
– Sprinkle shredded coconut on top of the cake.
– Allow the cake to cool completely at room temperature.
– Refrigerate for at least 2 hours or overnight for the best flavor.
– Before serving, top with toasted coconut flakes and fresh pineapple slices.
You can find the full recipe for Coconut Pineapple Poke Cake above. Enjoy making this delightful treat!
Tips & Tricks
Baking Success Tips
To bake a great Coconut Pineapple Poke Cake, keep a few things in mind. First, avoid overmixing your batter. Mix just until the ingredients blend. Overmixing can make the cake tough. Second, ensure the cake remains moist. Use coconut milk and crushed pineapple for extra moisture.
Assembling the Cake
When pouring the topping, do it slowly and evenly. This helps the topping seep into the holes. After poking the cake, let it cool for about 10 minutes. Allowing the cake to cool helps the flavors mix better. For the best taste, refrigerate the cake for at least two hours. Overnight chilling is even better.
Serving Suggestions
For the perfect slice, use a sharp knife. This helps keep the layers intact. Pair the cake with fresh fruit, like pineapple slices or berries. You can also add a dollop of whipped cream on top. This adds a nice touch. Serve it cold for a refreshing treat. Check the [Full Recipe] for more details.
Variations
Flavor Variations
You can change the flavor of your Coconut Pineapple Poke Cake easily. Swap out the crushed pineapple for other fruits. Mango works great, and so do berries. They add a fresh taste. You can also mix in nuts like pecans or walnuts. They give a nice crunch and extra flavor.
Topping Alternatives
Toppings can change the whole look and taste of your cake. You can use flavored whipped cream. Consider coconut whipped cream for a fun twist. You can also try using different types of coconut toppings. Toasted coconut flakes add a great texture. Or, sprinkle unsweetened coconut for a less sweet option.
Dietary Modifications
If you need gluten-free options, use a gluten-free cake mix. Most brands work well in this recipe. For a vegan cake, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use plant-based whipped cream instead of regular cream. These simple swaps make the cake fit many diets.
For the complete recipe, check the Full Recipe.
Storage Info
Refrigeration Tips
To keep your Coconut Pineapple Poke Cake fresh, store it in the fridge. Place the cake in an airtight container or cover it tightly with plastic wrap. This helps to keep the cake moist and prevents it from absorbing odors. Your cake will stay fresh for about 4 to 5 days in the fridge. If you want the best taste, try to eat it within the first few days.
Freezing the Cake
You can freeze Coconut Pineapple Poke Cake for later enjoyment. First, let the cake cool completely. Then, cut it into slices or keep it whole. Wrap the cake tightly in plastic wrap and then in aluminum foil. This keeps it fresh and prevents freezer burn. When you are ready to eat it, thaw the cake in the fridge overnight. For a quick thaw, you can leave it at room temperature for about 2 hours. Enjoy the delicious flavors even after freezing!
FAQs
Common Questions
How long does the cake keep in the fridge?
The cake stays fresh in the fridge for about four days. Keep it covered to prevent drying out.
Can I make this cake ahead of time?
Yes, you can make this cake a day ahead. It tastes even better after chilling overnight.
What’s the best way to serve Coconut Pineapple Poke Cake?
Serve it cold, topped with toasted coconut and fresh pineapple slices. It looks and tastes amazing this way!
Troubleshooting
Why is my cake dry?
A dry cake often comes from overbaking. Check it a few minutes before the time is up.
What to do if the cake is too dense?
If your cake is dense, you might have overmixed the batter. Mix just until combined to keep it light.
Ingredient Questions
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works great! Just chop it small and make sure to drain the juice.
What type of coconut milk is best for this recipe?
Use full-fat coconut milk from a can. It gives your cake a rich and creamy taste.
For the full recipe, check out the previous sections.
This blog post covered how to make a tasty Coconut Pineapple Poke Cake. We shared the key ingredients, from yellow cake mix to whipped cream. I also included tips to mix, bake, and add your own flavors. You can store leftovers well and adapt the recipe for different diets. Feel free to explore variations and substitutions to suit your taste.
Enjoy making your cake, and have fun experimenting! It’s all about finding your favorite twist. Happy baking!
![- 1 box yellow cake mix - 1 cup coconut milk (from a can) - 1 cup crushed pineapple (drained) - 3 large eggs - 1/2 cup shredded coconut (sweetened) - 1 cup whipped cream - 1/4 cup sweetened condensed milk - Toasted coconut flakes (for topping) - Fresh pineapple slices (for garnish) When I make Coconut Pineapple Poke Cake, I start with these simple ingredients. The yellow cake mix acts as a perfect base. The coconut milk adds a rich flavor, while the crushed pineapple brings sweetness. I use three large eggs to bind it all together, giving the cake its fluffy texture. After baking, I pour the whipped cream and sweetened condensed milk mixture over the warm cake. This makes the cake moist and adds a creamy layer. The shredded coconut on top adds a delightful chewiness. For finishing touches, I sprinkle toasted coconut flakes and fresh pineapple slices. You can switch up the cake mix if you want. A spice cake mix gives a nice twist. If you need dairy-free options, use almond or oat milk instead of coconut milk. You can also add more flavorings like vanilla extract or lime zest for a different taste. This cake is flexible and fun to customize! For the full recipe, check out the detailed steps to create this tropical delight. - Preheat the oven to 350°F (175°C). - Prepare a 9x13 inch baking dish by greasing it or lining it with parchment paper. - In a large bowl, mix the yellow cake mix, eggs, crushed pineapple, and coconut milk. - Stir gently until just combined. Do not overmix. - Pour the batter into the prepared dish and spread it evenly. - Bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center. - Remove the cake from the oven and let it cool for about 10 minutes. - While the cake is warm, poke holes all over the surface with a wooden spoon handle. - In a small bowl, mix the sweetened condensed milk and whipped cream until smooth. - Pour the mixture evenly over the cake, letting it seep into the holes. - Sprinkle shredded coconut on top of the cake. - Allow the cake to cool completely at room temperature. - Refrigerate for at least 2 hours or overnight for the best flavor. - Before serving, top with toasted coconut flakes and fresh pineapple slices. You can find the full recipe for Coconut Pineapple Poke Cake above. Enjoy making this delightful treat! To bake a great Coconut Pineapple Poke Cake, keep a few things in mind. First, avoid overmixing your batter. Mix just until the ingredients blend. Overmixing can make the cake tough. Second, ensure the cake remains moist. Use coconut milk and crushed pineapple for extra moisture. When pouring the topping, do it slowly and evenly. This helps the topping seep into the holes. After poking the cake, let it cool for about 10 minutes. Allowing the cake to cool helps the flavors mix better. For the best taste, refrigerate the cake for at least two hours. Overnight chilling is even better. For the perfect slice, use a sharp knife. This helps keep the layers intact. Pair the cake with fresh fruit, like pineapple slices or berries. You can also add a dollop of whipped cream on top. This adds a nice touch. Serve it cold for a refreshing treat. Check the [Full Recipe] for more details. {{image_2}} You can change the flavor of your Coconut Pineapple Poke Cake easily. Swap out the crushed pineapple for other fruits. Mango works great, and so do berries. They add a fresh taste. You can also mix in nuts like pecans or walnuts. They give a nice crunch and extra flavor. Toppings can change the whole look and taste of your cake. You can use flavored whipped cream. Consider coconut whipped cream for a fun twist. You can also try using different types of coconut toppings. Toasted coconut flakes add a great texture. Or, sprinkle unsweetened coconut for a less sweet option. If you need gluten-free options, use a gluten-free cake mix. Most brands work well in this recipe. For a vegan cake, swap the eggs for flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Use plant-based whipped cream instead of regular cream. These simple swaps make the cake fit many diets. For the complete recipe, check the Full Recipe. To keep your Coconut Pineapple Poke Cake fresh, store it in the fridge. Place the cake in an airtight container or cover it tightly with plastic wrap. This helps to keep the cake moist and prevents it from absorbing odors. Your cake will stay fresh for about 4 to 5 days in the fridge. If you want the best taste, try to eat it within the first few days. You can freeze Coconut Pineapple Poke Cake for later enjoyment. First, let the cake cool completely. Then, cut it into slices or keep it whole. Wrap the cake tightly in plastic wrap and then in aluminum foil. This keeps it fresh and prevents freezer burn. When you are ready to eat it, thaw the cake in the fridge overnight. For a quick thaw, you can leave it at room temperature for about 2 hours. Enjoy the delicious flavors even after freezing! How long does the cake keep in the fridge? The cake stays fresh in the fridge for about four days. Keep it covered to prevent drying out. Can I make this cake ahead of time? Yes, you can make this cake a day ahead. It tastes even better after chilling overnight. What's the best way to serve Coconut Pineapple Poke Cake? Serve it cold, topped with toasted coconut and fresh pineapple slices. It looks and tastes amazing this way! Why is my cake dry? A dry cake often comes from overbaking. Check it a few minutes before the time is up. What to do if the cake is too dense? If your cake is dense, you might have overmixed the batter. Mix just until combined to keep it light. Can I use fresh pineapple instead of canned? Yes, fresh pineapple works great! Just chop it small and make sure to drain the juice. What type of coconut milk is best for this recipe? Use full-fat coconut milk from a can. It gives your cake a rich and creamy taste. For the full recipe, check out the previous sections. This blog post covered how to make a tasty Coconut Pineapple Poke Cake. We shared the key ingredients, from yellow cake mix to whipped cream. I also included tips to mix, bake, and add your own flavors. You can store leftovers well and adapt the recipe for different diets. Feel free to explore variations and substitutions to suit your taste. Enjoy making your cake, and have fun experimenting! It's all about finding your favorite twist. Happy baking!](https://recipesure.com/wp-content/uploads/2025/07/aa202434-1e00-4eb4-b427-06d9e5a7ef9b-250x250.webp)