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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!
Servings 9 servings
- 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
- 1/2 cup sugar
- 1 cup pineapple juice
- Whipped cream and additional coconut for serving
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.
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!