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. 3 stars
    I attempted to make cupcakes using this recipe and maybe I shouldn’t have done that. I figured if I adjusted the baking time it would be fine, but it really didn’t work. It was much too dry.

  2. 5 stars
    Tropical deliciousness. I didn’t use the second cup of coconut milk because I forgot. I added half the pineapple to the cake and the other half to the frosting. I also added vanilla and coconut extracts to the batter, approx 1 1/2 tsp each. The cake rose very high (may be due to my new Argo baking powder), was extremely moist, light and fluffy, and I made 2 8” layers. I mixed with my Cuisinart food processor which probably introduced more air than a mixer. I made the butter cream icing and definitely should have used the entire pint of whipped cream but didn’t. This was a lot easier than my old recipe, not as sweet, and very quick. Thanks.

    1. 5 stars
      We love this cake! I don’t have castor sugar, but with a magic bullet it is easy to make. I use more pineapple and sub toasted coconut for the frosting. Yummy. Thank you for sharing!

  3. 5 stars
    This cake is awesome!! It’s one of my favourite cakes to bake now and the one I get asked so often to make ????I found that a cream cheese icing goes very well with the cake too

  4. This cake was very dense and not moist at all. It reminded me of a poundcake. Disappointed as I do not like dense cakes. One star.

  5. 5 stars
    Just made this cake last night.. amazing!!!
    It was sooo moist with a lovely light texture!! I only feel 180°c was too much heat as my top burnt..( it could also be my oven) anyway i still had a beautiful cake as i trimmed the thin top layer off..thank you!