Description
This coconut poke cake recipe with Pineapple Sunshine Pour is a delightful dessert that feels special but is easy to make. It features a moist cake soaked in a tropical pineapple and coconut mixture, topped with whipped cream and shredded coconut.
Ingredients
- 1 box white cake mix (approx. 15.25 oz/432g)
- 1 can crushed pineapple (20 oz/567g), undrained
- 1 can cream of coconut (15 oz/425g)
- 1 container whipped topping (8 oz/226g), thawed
- 1 cup shredded coconut (90g)
- 1 tsp vanilla extract
- 0.5 tsp lime zest
Instructions
- Bake The Cake: Prepare one box of white cake mix according to package directions in a 9×13 inch (23×33 cm) baking pan. Bake at 350°F (175°C) for 30-35 minutes until a toothpick inserted into the center comes out clean and the edges look lightly golden.
- Poke It Up: While the cake is still warm from the oven, use the handle of a wooden spoon or a skewer to poke holes evenly across the entire surface, about 1 inch (2.5 cm) apart. Ensure holes go almost to the bottom for optimal soaking.
- Sunshine Pour: In a medium bowl, combine the undrained crushed pineapple, cream of coconut, vanilla extract (if using), and lime zest (if using). Whisk until smooth and fragrant. Pour this tropical mixture slowly and evenly over the warm, poked cake, ensuring it thoroughly soaks into the holes. If the pour seems to pool too much, gently tap the pan on the counter a few times to help it settle and absorb.
- Chill Out: Let the cake cool completely at room temperature for at least 1 hour until no warmth remains. Then, cover the pan securely with plastic wrap and chill in the refrigerator for a minimum of 2 hours, or ideally overnight, allowing the flavors to deeply meld and the cake to absorb all the delicious liquid for ultimate moisture.
- Top And Serve: Just before serving, spread a generous layer of thawed whipped topping over the thoroughly chilled cake. Sprinkle generously with shredded coconut across the entire surface for added texture and an inviting finish.
Notes
Don’t overbake the cake; keep an eye on it to prevent dryness. The chilling step is crucial for the best flavor and texture, so don’t skip it. Always ensure your cake is fully cooled before frosting to prevent the topping from melting. For a lighter, healthier dessert option, use a low-sugar cake mix and light cream of coconut, or make your own whipped topping with less sugar. You can substitute finely chopped fresh pineapple for canned, use dairy-free whipped topping for dietary needs, or a gluten-free cake mix.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 400 calories
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg