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
Gina
says:I made this cake ALL the time for my family! And it’s a FAVORITE! however I have been diagnosed as having a gluten allergy. I am wondering if anyone has tried this with gluten free flour? I am sad and do not want to let this recipe go. Thank you for any suggestions!
Gia V
says:AMAZING Pineapple & Coconut Cake recipe
I made today for a Birthday. Everyone loved it.
I made my own coconut milk and was a bit shy on the amount needed so I used the juice from the pineapple and it worked out awesome.
Karina
says: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.
Lori
says: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.
Tina
says: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!
Averil
says: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
Anja
says: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.
Natasha
says: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!