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A delicious slice of pineapple poke cake topped with fluffy whipped cream, fresh pineapple chunks, and toasted coconut flakes.
Maryam

Tropical Pineapple Poke Cake with Coconut Cream Topping

This delightful pineapple poke cake features a moist vanilla cake infused with a sweet, tangy pineapple sauce, crowned with a light and airy coconut whipped topping. It's a refreshing dessert that brings a taste of the tropics to your table.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix 15.25 oz, plus ingredients called for on box (typically eggs, oil, water)
For the Pineapple Sauce
  • 1 can crushed pineapple 20 oz, undrained
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch
  • 1/4 cup water cold
  • 1 tsp vanilla extract
For the Coconut Whipped Topping
  • 1 can full-fat coconut milk 13.5 oz, chilled overnight in the refrigerator
  • 1/2 cup powdered sugar sifted
  • 1 tsp vanilla extract
For Garnish (Optional)
  • 1/4 cup toasted coconut flakes
  • 6 maraschino cherries halved

Equipment

  • 9x13-inch Baking Pan
  • Large mixing bowls
  • Whisk
  • Electric mixer (handheld or stand)
  • Saucepan
  • Spatula
  • Toothpick or wooden spoon handle

Method
 

Prepare the Cake
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Prepare the yellow cake mix according to package directions in a large mixing bowl.
  3. Pour the batter into the prepared baking pan.
  4. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  5. Let the cake cool in the pan on a wire rack for 10 minutes.
  6. While still warm, use the back of a wooden spoon or a large toothpick to poke holes evenly all over the top of the cake, about 1 inch apart. Don't poke all the way to the bottom, just about two-thirds of the way down.
Make the Pineapple Sauce
  1. In a medium saucepan, combine the undrained crushed pineapple and granulated sugar. Bring to a simmer over medium heat, stirring occasionally.
  2. In a small bowl, whisk together the cold water and cornstarch until smooth to create a slurry.
  3. Pour the cornstarch slurry into the simmering pineapple mixture, stirring constantly. Continue to cook and stir for 1-2 minutes, until the sauce thickens.
  4. Remove from heat and stir in the vanilla extract.
  5. Immediately pour the warm pineapple sauce evenly over the poked cake, making sure the sauce seeps into all the holes.
  6. Place the cake in the refrigerator to chill for at least 2 hours, or until completely cool and the sauce is set.
Prepare the Coconut Whipped Topping
  1. Carefully open the chilled can of full-fat coconut milk. Scoop out the thick coconut cream that has solidified at the top, leaving any clear liquid behind (you can save this liquid for smoothies if desired).
  2. Place the coconut cream in a large, chilled mixing bowl.
  3. Using an electric mixer, beat the coconut cream on high speed for 3-5 minutes, until light, fluffy, and resembling whipped cream.
  4. Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until well combined and stiff peaks form. Be careful not to overmix.
Assemble and Serve
  1. Once the cake is thoroughly chilled and the pineapple sauce is set, spread the coconut whipped topping evenly over the top of the cake.
  2. Garnish with toasted coconut flakes and halved maraschino cherries, if desired.
  3. Keep the pineapple poke cake refrigerated until ready to serve.

Notes

For best results, ensure your coconut milk is full-fat and has been chilled overnight. This helps the cream separate and solidify, making it easier to whip. This pineapple poke cake is best enjoyed within 2-3 days.