This pina colada poke cake is loaded with tons of coconut and brushed with a sweet pineapple glaze for the most INSANELY soft and moist poke cake ever!

I’ve got coconut on my brain this week. And apparently next week too judging by my recipe drafts. Don’t hate me for that, it’s just SOOOOO freaking good in all the things.

And I brought y’all pina colada poke cake on this fine Friday. You can’t hate a girl for that.

Are poke cakes even still a trendy thing in cake world? I feel like they’ve kinda fizzled out the past couple of years and I don’t even understand why. They are like the EASIEST and coolest cake ever.

Also like the the softest and moistest ever. Like crazy much so.

Today’s poke cake biz totally has a cocktail shoved in it, and pinky promise you won’t hate it. No actual alcohol involved, but DEF goes well with da real thing! >>>

The base for our cake is just your standard yellow cake that I’ve made seriously sooooo many times. Today’s only difference is that we’re shoving pineapple juice + coconut into the deal. Trust me, one bowl, less than 10 minutes, BOOM, cake.

And since poke cakes are known for their signature holes + a syrup that’s poured into ’em while the cake is still hot……why not bring the pineapple A game and make a friggin’ awesome pineapple syrup to DRENCH this cake beauty with??

So.Much.Yes. Not enough pina colada cake to face shove every waking moment. First world probs.

Again, I highly recommend serving this dynamite poke cake with an actual pina colada close by for maximum enjoyment.

Also, breakfast food!!!! Trust me.

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Pina Colada Poke Cake

This pina colada poke cake is loaded with tons of coconut and brushed with a sweet pineapple glaze for the most INSANELY soft and moist poke cake ever!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 9 servings

Ingredients

Cake

• 1/2 cup butter, softened
• 3/4 cup coconut sugar (or brown sugar)
• 3 large eggs
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1-1/2 cups white whole wheat flour
• 2-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup flaked coconut

Pineapple Syrup

• 1/2 cup sugar
• 1 cup pineapple juice
• Whipped cream and additional coconut for serving

Instructions

Cake

• Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside. In a large bowl, beat butter and sugar together until completely creamy. Beat egg in one at a time until smooth, then add milk and vanilla.
• In a separate bowl, combine flour, baking powder, and salt. Fold into liquid mixture until batter is just combined. Fold in coconut. Scrape batter into prepared pan and set aside.
• Bake sheet cake at 350F 20-25 minutes or until golden brown and a toothpick tests done. Immediately use the back handle of a wooden spoon to poke holes all over cake.

Pineapple Syrup

• While cake bakes, in a medium saucepan, bring sugar and pineapple juice to a boil over medium-high heat. Reduce heat to medium and simmer stirring occasionally until juice is reduced and syrupy, about 15 minutes
• Pour syrup over warm cake into holes. Let cool on a wire cooling rack. Slice cake into squares and serve with whipped cream and coconut on top. Enjoy!

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