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!

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


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

Cook Time

30 - 35 minutes (approx)

Yield

16 servings

It makes a large cake, using a 9 x 13 pan.

Pineapple and Coconut Cake Recipe - This is a pure dreamy delight to eat!. A lovely recipe perfect for the holidays.

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 1/4 cups or 400 g sifted plain (all-purpose) flour
2 1/2 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

1/2 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

Pineapple and Coconut Cake ingredients

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.

Creaming butter and sugar

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.

Cake batter consistency forPineapple and Coconut Poke Cake

Fold in vanilla and pineapple pieces.

Pour evenly into baking pan.

Pineapple and Coconut Cake ready for the oven

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.

Pineapple and Coconut Cake, pouring coconut milk on hot cake
This is what it looks like after pouring the coconut milk over the hot 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.

Pineapple and Coconut Poke Cake, showing whipped cream consistency

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.

Pineapple and Coconut Poke Cake, showing whipped cream frosting

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!

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

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 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

Pineapple and Coconut Cake

Yield: 16
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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 1/4 cups or 400 g sifted plain flour, all purpose
  • 2 1/2 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

  • 1/2 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

  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.

The frosting - do this once the cake has COMPLETELY COOLED!

  1. If using fresh cream, add 2 teaspoons powdered sugar to the cream and whip until stiff.
  2. If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake.
  3. 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: 1
Amount 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

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27 thoughts shared

  1. 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?

  2. Comment author image

    Julie Peppiatt

    says:

    5 stars
    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 ?

  3. 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 pinΓ£ colada. The decision will be whether to put it in the cake or the frosting. I’m thinking…the frosting.

  4. Comment author image

    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

  5. 5 stars
    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.

  6. 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?

    1. 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!

  7. 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?

    1. 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!

  8. Comment author image

    Lauren Gaskill | Making Life Sweet

    says:

    5 stars
    The tropical flavor of this cake has me dreaming of the beach on this freezing winter day! Thanks for sharing!

    1. 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?