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!
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!