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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!
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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!