There’s something undeniably delightful about a Pineapple Coconut Poke Cake. This tropical treat boasts a moist, fluffy texture that’s perfectly infused with creamy coconut and a burst of pineapple flavor. Imagine serving this showstopper at your next family gathering or backyard barbecue—it’s guaranteed to whisk everyone away to a sunny paradise with every bite. The beauty of this recipe lies not only in its taste but also in its simplicity, making it an ideal choice for both novice and experienced bakers alike.

Why you’ll love this dish

This Pineapple Coconut Poke Cake is a real crowd-pleaser, and for good reason! First and foremost, it’s incredibly easy to prepare, making it a fantastic option for those busy weeknights when you want something special without the hassle. Plus, with its luscious layers of flavors and textures, it elevates any occasion—be it a family brunch, summer party, or holiday celebration.

Not to mention, it’s budget-friendly! Utilizing boxed cake mix, canned products, and frozen whipped topping, this dessert keeps costs low while still delivering a delightful presentation. Kids adore it too—who can resist a cake that’s not only decadently sweet but also topped with whipped cream and a sprinkling of coconut?

"This Pineapple Coconut Poke Cake was the hit of our summer picnic! Everyone came back for seconds. It’s so light and refreshing—perfect for warm days!" – Happy Baker

The cooking process explained

Creating your Pineapple Coconut Poke Cake is straightforward and straightforward. Here’s what to expect: You’ll start by whipping up a simple white cake mix, which forms the moist base of your dessert. Then you’ll poke holes throughout the cake, allowing the luscious mixture of sweetened condensed milk and cream of coconut to seep in—this is where the magic happens! After layering the crushed pineapple, refrigerate the cake for a while to let the flavors meld beautifully. Finally, top it off with a generous spread of Cool Whip and a sprinkle of coconut, giving it that tropical vibe.

What you’ll need

To craft this delicious cake, gather the following ingredients:

• 1 box white cake mix (and the ingredients needed to prepare it)
• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) cream of coconut (Coco López brand recommended)
• 1 can (20 oz) crushed pineapple (drained, but reserve the juice!)
• 1 tub (8 oz) Cool Whip (thawed)
• 1 cup shredded coconut
• Maraschino cherries (optional, for garnish)
• Pineapple slices (optional, for garnish)

Feel free to explore substitutions such as a gluten-free cake mix for a dietary adjustment without compromising the yum factor!