Pineapple Coconut Poke Cake Recipe

This light and refreshing cake is perfect for summer gatherings. The combination of sweet pineapple, creamy coconut, and fluffy cake is irresistible.

Ingredients:

For the Cake:
- 1 box white cake mix
- Ingredients for cake mix according to package directions
For the Filling:
- 1 (20 ounce) can crushed pineapple in juice, drained
- 1 (14 ounce) can sweetened condensed milk
- 1 cup shredded coconut

For the Topping:
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- Optional: Maraschino cherries for garnish

Instructions:

Bake the Cake:
- Preheat oven to 350°F (175°C).
- Prepare cake batter according to package directions.
- Pour batter into a greased and floured 9×13 inch baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.

Make the Filling:
- In a medium bowl, combine drained pineapple, sweetened condensed milk, and shredded coconut.
- Stir well to combine.

Poke Holes:
- Once the cake is completely cool, use the handle of a wooden spoon to poke holes evenly all over the top of the cake.
Pour Filling:
- Slowly pour the pineapple coconut filling over the poked holes in the cake.
- Allow the filling to soak into the cake for at least 30 minutes, or preferably longer in the refrigerator.
Make the Topping:
- In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
- Add vanilla extract and powdered sugar, and beat until stiff peaks form.
Assemble and Serve:
- Spread the whipped cream topping evenly over the cooled cake.
- Garnish with maraschino cherries, if desired.
- Serve immediately or chill for further refrigeration.

Tips & Variations:

For a richer flavor, use coconut milk instead of sweetened condensed milk in the filling.
Add a touch of rum extract to the filling for an adult twist.

Enjoy your delicious Pineapple Coconut Poke Cake!