Step-by-step instructions
- Preheat your oven according to the instructions on the cake mix box.
- Prepare the cake mix as directed, substituting the reserved pineapple juice for water if desired.
- Pour the batter into a 9×13-inch pan and bake according to package directions.
- Once the cake is baked, let it cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake’s surface.
- In a bowl, mix the sweetened condensed milk and cream of coconut. Pour this mixture evenly over the cake to allow it to seep into the holes.
- Distribute the drained crushed pineapple over the top of the cake.
- Allow the cake to cool completely before covering and refrigerating for at least 4 hours, or preferably overnight.
- Once set, spread the Cool Whip on top and sprinkle with shredded coconut.
- Optionally, garnish with maraschino cherries and pineapple slices. Slice and serve chilled.
Best ways to enjoy it
To serve this Pineapple Coconut Poke Cake, you can add a few creative touches. Consider plating it on a vibrant summer platter to accentuate its tropical theme. Pair it with fresh fruit salads or a scoop of vanilla ice cream to enhance its deliciousness. This cake also works beautifully next to a light cocktail or a refreshing iced tea, making it perfect for warm outdoor gatherings.
Keeping leftovers fresh
To store your Pineapple Coconut Poke Cake, ensure it’s covered tightly with plastic wrap. This will help maintain its freshness for up to 3-4 days in the refrigerator. If you plan to keep leftovers for a bit longer, it’s safe to freeze, but note that the texture may change slightly. To freeze, slice the cake and wrap each piece individually before placing them in a freezer-safe container. When you’re ready to enjoy it again, simply thaw it in the fridge overnight.
Helpful cooking tips
- For a richer coconut flavor, consider using fresh coconut instead of shredded.
- Let the cake cool completely before refrigerating to avoid excess moisture buildup.
- Experiment by adding lime zest to the whipped topping for a zesty twist!
Creative twists
Looking to switch things up? Swap the crushed pineapple for diced mango or even strawberries for an exciting variation. You can also try using lemon pudding instead of sweetened condensed milk to create a tangy twist that complements the tropical flavors beautifully. Vegan yellow cake mixes and coconut cream can be used for a dairy-free option, making this treat versatile for various dietary preferences.
Common questions
What is the prep time for Pineapple Coconut Poke Cake?
The total prep time is about 20 minutes, with an additional refrigeration time of at least 4 hours or overnight.
Can I substitute the Cool Whip?
Absolutely! You can use homemade whipped cream or any non-dairy whipped topping if you’re making a dairy-free version.
How do I ensure the cake doesn’t get soggy?
Make sure to poke the holes evenly and allow the cake to cool completely before pouring the milk mixture over it. Refrigeration also helps set the cake and prevent sogginess.
Is there a gluten-free option?
Yes! You can use a gluten-free cake mix and the rest of the ingredients are naturally gluten-free.
Now that you have all the details, it’s time to bring a slice of paradise to your table with this Pineapple Coconut Poke Cake. Enjoy the process, and more importantly, enjoy every bite!
