A delicious pineapple combined with creamy coconut cake recipe, topped with fresh whipped cream and more coconut, making a soft and fluffy great tasting tropical cake
Well..... What can I say? This Pineapple and Coconut Poke Cake just screams deliciousness!
The delicious pineapple combined with the creamy tropical flavor only coconut can give makes for an extremely wonderful cake, full of delight!
Topped with some fresh whipped cream, pineapples and a sprinkling of grated coconut, this simple and easy to make cake is a definite winner and one which will be made time and time again.
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It's incredible moistness is down to the coconut working its magic in the cake, and with every bite, you can be guaranteed a hit of tropical delight! What a pleasing cake this is to make and eat!
Our pineapple and coconut cake is perfect for parties, pot lucks, family desserts or indeed any occasion. The flavor combination is delicious and refreshing.
It's all made from scratch and very easy to make. It's so delicious!
Prep Time
10 minutes
Check out our handy Oven Temperature Conversion Guide!
Cook Time
30 - 35 minutes (approx)
Yield
16 servings
It makes a large cake, using a 9 x 13 pan.
Ingredients
The Cake
2 cups or 400 g caster sugar, or if you don't have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
1 cup or 250 g butter, softened
4 eggs (room temperature)
3 ¼ cups or 400 g sifted plain (all-purpose) flour
2 ½ teaspoons baking powder
1 cup or 250 ml coconut milk, room temperature
1 tablespoon vanilla extract
2 cups or 250 g small pineapple pieces
For pouring on the hot cake
½ cup or 125 ml coconut milk
The Frosting
8 oz. container of Extra Creamy Cool Whip or
same amount in fresh whipping cream plus 2 tsp powdered sugar to add to the fresh cream.
1 Teaspoon Vanilla extract
Pineapples and grated coconut for decoration
Instructions
To make the cake
1. Preheat oven to 180 C / 350 F / Gas 4. Grease and flour 9 x 13 pan.
2. In a large bowl, cream together the butter & sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each.
Combine the flour and baking powder; stir into the batter alternately with the coconut milk.
Fold in vanilla and pineapple pieces.
Pour evenly into baking pan.
3. Bake for 30 - 35 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean.
Please do check the cake is cooked, particularly in the middle. All ovens vary and so the cook times are a guide.
4. Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake.
Leave to cool.
****Be sure to pour evenly so the liquid soaks in even at the sides.
The frosting - do this once the cake has COMPLETELY COOLED!
5. If using fresh cream, add 2 teaspoons powdered sugar to the cream and whip until stiff.
If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake.
Sprinkle the grated coconut and decorate with pineapple pieces on top of the cool whip and refrigerate for a minimum of 4 hours.
You can also toast the coconut and allow to cool if you prefer.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
if you enjoy the combination of pineapple and coconut, try this Hawaiian Banana Bread with Pineapple & Coconut. It's delicious!
Recipe Card
Pineapple and Coconut Cake
Pineapple and Coconut Poke Cake.
A delicious pineapple combined with creamy coconut cake recipe, topped with fresh whipped cream and more coconut, making a soft and fluffy great tasting tropical cake
Ingredients
The Cake
- 2 cups or 400 g caster sugar, or if you don't have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
- 1 cup or 250 g butter, softened
- 4 eggs, room temperature
- 3 ¼ cups or 400 g sifted plain flour, all purpose
- 2 ½ teaspoons baking powder
- 1 cup or 250 ml coconut milk, room temperature
- 1 tablespoon vanilla extract
- 2 cups or 250 g small pineapple pieces
For pouring on the hot cake
- ½ cup or 125 ml coconut milk
The Frosting
- 8 oz . container of Extra Creamy Cool Whip or
- in same amount fresh whipping cream plus 2 tsp powdered sugar to add to the fresh cream.
- 1 Teaspoon Vanilla extract
- Pineapples and grated coconut for decoration
Instructions
To make the cake
- Preheat oven to 180 C / 350 F / Gas 4. Grease and flour 9 x 13 pan.
- In a large bowl, cream together the butter & sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and pineapple pieces. Pour evenly into baking pan.
- Bake for 30 - 35 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean. Please do check the cake is cooked, particularly in the middle. All ovens vary and so the cook times are a guide.
- Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. Leave to cool.
The frosting - do this once the cake has COMPLETELY COOLED!
- If using fresh cream, add 2 teaspoons powdered sugar to the cream and whip until stiff.
- If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake.
- Sprinkle the grated coconut and decorate with pineapple pieces on top of the cool whip and refrigerate for a minimum of 4 hours. You can also toast the coconut and allow to cool if you prefer
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 25gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 84mgSodium: 218mgCarbohydrates: 54gFiber: 2gSugar: 33gProtein: 5g
Nutrition information isn’t always accurate
Sweet Dessert Coconut Cake Recipes
Here's a selection of our delicious cake recipes using coconut
Coconut Ricotta Cheesecake. A wonderful fluffy, soft & creamy baked cheesecake, out of this world!
Coconut, Pineapple and Pecan Upside Down Cake! This is a fun pineapple and coconut upside down cake, very easy to make and a great flavor combination. Throw in a handful of pecans too for extra yumminess! Very easy recipe
Coconut and Lime Pound Cake, a deliciously soft coconut cake with a splash of tangy lime.
Coconut Pound Loaf Cake. Really easy recipe with great results every time
Blueberry Coconut Pound Cake. A deliciously soft coconut cake with a sprinkling of juicy blueberries, made from scratch and really easy recipe
Cherry and Coconut Cake is a wonderful soft pound cake bursting with cherries in every bite! The flavor is out of this world!
Strawberry and Coconut Ricotta Cheesecake. A delicious fluffy, creamy baked cheesecake with fresh strawberries and coconut in the filling and topped with a fresh strawberry puree. Very easy recipe too!
Strawberry and Coconut Poke Cake with Fresh Whipped Cream. Easy made from scratch recipe. Yummy!
Italian Cream Cake is a delicious tender made from scratch cake bursting with coconut, vanilla, and pecans, with cream cheese frosting. A perfect celebration cake
Celebration Coconut Cake.
Perfect for a celebration, this coconut cake is made up of layers of soft coconut cake sandwiched between lemon curd then frosted with a light and airy coconut frosting.
Toasted Coconut Cupcakes. Deliciously light and fluffy coconut cupcakes, with a coconut cream cheese frosting. Simple easy recipe for how to make perfect, moist cupcakes, ideal for parties and celebrations
Dot Qdpie
says:I was so disappointed in this cake. After reading all the great reviews! I made it for Easter lunch for family and guest. Mine was not moist. Their was not enough coconut milk even pouring it slowly, to go into all the holes. Which I feel makes it, after sitting all night in fridge moist! Then the icing needed to be more. I made the icing out of whipping cream in the 8 oz. as the recipe said, but I wish I had made the whole 16 oz.. of whipping cream as the 8 oz. just wasn’t enough. I am learning now even at the ripe old age of 66. I have made this cake years ago, but I was younger and was still baking daily due to my children! I am afraid I have gotten out of the habit ,but with 10 grandchildren it is time to fire up the stove again.Thank you for listening.Any ideas?
Julie Peppiatt
says:I made this for Easter visitors, changed it a bit, I added desiccated coconut to the mix, and used cream cheese frosting – it was absolutely delicious and is top of my favourite cakes list ?
Anonymous
says:This recipe was a hit for my brother’s birthday!
SusieHmMkr
says:I’m going to make this for Easter and instead of Vanilla extract, I’ll try Rum extract, to make it taste a bit like a pinã colada. The decision will be whether to put it in the cake or the frosting. I’m thinking…the frosting.
Carmen terrazas
says:I love your recipes ive been searching for a pineapple cake recipe i hope it turns out like my grandmas recipe she never wrote it down thank you
Elice Catchings
says:Can you make a 3 – layer cake with this recipe?
Lovefoodies
says:Hi Elice, sure you can!
Raquel
says:Omg! I just made this cake last weekend and is the most delightful moist delicious cake ever! I’ll make it in mini mason jars for a wedding desserts table I’m hired to do. Thanks a lot! Btw I’ll top it with coconut whipped cream.
Christine
says:You mention “the coconut milk” twice in the recipe. Should we add half the amount initially then the second after it’s been baked or is it double the amount of coconut milk?
Lovefoodies
says:Hi Christine, yes, 1 cup should be added to the cake batter and then 1/2 cup added to the cake once it is baked. I’d you look at the ingredients list, you can see the breakdown in case you forget layer! Hope that helps!
Gabrielle
says:Quick question for your recipe would you suggest using crushed pineapple or tidbits? And if tidbits, would you drain them or keep the juice in? Also would you suggest using sweetened or unsweetened coconut?
Lovefoodies
says:Hi Gabrielle, for this recipe, I used pineapple rings (I couldn’t get anything else!) So I simply cut them in to 1 cm thickness, like you see in the photo. If you do crushed pineapple, you won’t get the texture in the cake, like you would with chunks, also, you need to drain them on some kitchen paper so they are not too wet. As for the coconut, mine was unsweetened, but you can choose what your preference would be. Hope that helps!
Denise
says:This cake reminds me of a tropical vacation in Hawaii -perfect!
Lauren Gaskill | Making Life Sweet
says:The tropical flavor of this cake has me dreaming of the beach on this freezing winter day! Thanks for sharing!
Christie
says:HAVE to make this cake! My boys love cool whip!
Patrice
says:Which coconut milk should we use? The kind in a can which is thick or the kind in a carton that is stored in the refrigerator?
Lovefoodies
says:Hi Patrice, use the can 😃
Manila Spoon
says:Tropical deliciousness in every bite! I can eat this everyday!!! I will bring the tea provided you give me this cake, Mary! :)
Lovefoodies
says:That’s a deal Abby!
Suzy | The Mediterranean Dish
says:This cake is perfect on so many levels! I am a big fan of coconut cakes.
Amanda
says:Such a lovely cake!!