Coconut Pineapple Poke Cake
I made this Coconut Pineapple Poke Cake because coconut and pineapple are my mom’s favorite flavors! The cake is soft and moist, made with coconut milk, shredded coconut, and crushed pineapple, then soaked with a sweet coconut milk mixture. It’s topped with a thick homemade pineapple filling and a light, fluffy coconut cream cheese frosting. Every bite is creamy, fruity, and packed with tropical flavor!
Why You’ll Love This Coconut Pineapple Poke Cake
This cake has several layers, but each one is easy to prepare, and everything comes together in a single 9×13-inch pan.
- Full of tropical flavor: Coconut milk, shredded coconut, and crushed pineapple are incorporated into the cake itself, so the flavor goes beyond the toppings.
- Extra moist: A sweet coconut milk soak is poured over the warm cake, keeping every slice soft and tender.
- Homemade pineapple filling: Cooking the pineapple creates a thick, fruity layer that balances the rich coconut cake and frosting.
- Light and fluffy frosting: The coconut cream cheese frosting is folded with freshly whipped cream for a softer, airier texture.
- Perfect for making ahead: The cake benefits from several hours in the refrigerator, allowing the layers to set and the flavors to develop.
Key Ingredients and Why I Use Them
Coconut milk: I use canned full-fat coconut milk in the cake, the milk soak, and the frosting. It adds richness and coconut flavor without making the cake overly sweet. Make sure to stir the coconut milk thoroughly before measuring, since the cream and liquid can separate in the can.
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Crushed pineapple: Pineapple goes into both the cake batter and the cooked filling. I recommend canned crushed pineapple packed in juice rather than syrup. It’s important to drain it thoroughly before measuring so the cake doesn’t become too dense or wet.
Sweetened shredded coconut: Shredded coconut adds flavor and texture to the cake batter. I prefer finely shredded coconut because it distributes more evenly throughout the cake.
Sour cream: Sour cream adds moisture and a little tanginess, helping create a soft, tender crumb. Plain full-fat Greek yogurt also works well.
Sweetened condensed milk: Combined with coconut milk, sweetened condensed milk creates the soak that gives this poke cake its extra-moist texture.
Cream cheese: Full-fat brick-style cream cheese gives the frosting structure and a subtle tanginess that balances the sweetness of the cake and pineapple filling.
Heavy whipping cream: Instead of making a traditional dense cream cheese frosting, I fold whipped cream into the coconut cream cheese mixture. This creates a light, fluffy topping that spreads easily over the pineapple filling.
How to Make Coconut Pineapple Poke Cake
There are four main components to this recipe: the coconut pineapple cake, coconut milk soak, cooked pineapple filling, and coconut cloud frosting. I recommend preparing the pineapple filling while the cake cools, then assembling everything once the components are completely chilled.
Prep & Measure the Dry Ingredients
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick cooking spray and set aside.
In a medium container, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set the dry ingredients aside.
Drain the crushed pineapple thoroughly using a fine-mesh strainer. I like to press gently with a spoon to remove as much excess liquid as possible. Measure 170 grams of the drained pineapple and set it aside.
Beat the Butter & Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter for about 1 minute. Add the granulated sugar and beat on medium-high speed for approximately 3 minutes, until the mixture is light and fluffy. Stop to scrape the sides and bottom of the bowl as needed.
Add the Oil, Eggs, Vanilla, & Sour Cream
Add the neutral oil and beat until incorporated. Next, add the eggs one at a time, mixing well after each addition. Scrape the bowl between additions to make sure everything combines evenly. Along with the final egg, add the vanilla extract and coconut extract.
Add the sour cream and mix on low speed until combined. The mixture may look slightly curdled at this stage, which is completely normal.
Alternate the Wet & Dry Ingredients
With the mixer running on low speed, add one-third of the dry ingredients, followed by half of the coconut milk. Mix just until incorporated.
Add another third of the dry ingredients, followed by the remaining coconut milk. Finish with the remaining dry ingredients, mixing just until the batter comes together.
Avoid overmixing once the flour has been added, as this can make the cake dense rather than soft and tender.
Fold in the Crushed Pineapple & Coconut Milk
Using a spatula, gently fold in the drained crushed pineapple and shredded coconut until evenly distributed throughout the batter.
Bake
Pour the batter into the prepared baking pan and spread it evenly with an offset spatula.
Bake for approximately 35 to 42 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be lightly golden, and the center should spring back when gently pressed.
Cool the Cake
Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for about 15 to 20 minutes before adding the coconut milk soak.
Prepare the Coconut Milk Soak
The coconut milk soak is what makes this a poke cake. It adds moisture and coconut flavor throughout the cake rather than just on the surface.
In a medium bowl or measuring cup, combine the sweetened condensed milk and canned coconut milk. Whisk thoroughly until the mixture is completely smooth and the condensed milk has blended evenly with the coconut milk.
Soak the Cake
While the cake is still slightly warm, use a wooden skewer, fork, or the handle of a wooden spoon to poke holes evenly across the entire surface.
Make sure the holes are distributed throughout the cake, including near the edges, so the milk mixture can soak into every portion.
Slowly pour the coconut milk mixture over the cake, distributing it evenly across the surface. I like to pour a little at a time, allowing the liquid to absorb into the holes before adding more.
Let the cake cool completely, then cover and refrigerate while preparing the pineapple filling.
Pineapple Filling
The pineapple filling adds a bright, fruity layer between the soaked cake and the coconut frosting. I cook the pineapple until it’s thick and jam-like so it holds its shape when spread over the cake.
Start the Filling
Drain the canned crushed pineapple thoroughly, removing as much excess liquid as possible. Measure 750 grams of the drained pineapple.
Place the pineapple in a medium saucepan along with the granulated sugar, lime or lemon juice, and a pinch of salt.
Reduce Down
Stir everything together and cook over medium heat, stirring frequently. As the mixture heats, the sugar will dissolve and the pineapple will begin releasing some of its remaining juices.
Continue cooking for approximately 12 to 18 minutes, stirring regularly to prevent the pineapple from sticking to the bottom of the saucepan.
The mixture should gradually reduce and become thicker as some of the liquid evaporates.
Add the Cornstarch & Cool
In a small bowl, whisk together the cornstarch and water until completely smooth and no lumps remain.
Pour the cornstarch slurry into the pineapple mixture while stirring continuously. Continue cooking for another 1 to 2 minutes, stirring constantly, until the filling has thickened considerably.
The finished pineapple filling should have a thick, jam-like consistency that holds its shape when spread. It shouldn’t be runny or syrupy. Remove the saucepan from the heat and transfer the filling to a shallow bowl or container.Allow it to cool completely to room temperature, then cover and refrigerate until chilled before assembling the cake.
Coconut Cloud Frosting
This Coconut Cloud Frosting is a little different from traditional cream cheese frosting. I start with a cream cheese and butter base, then fold in whipped cream to make it light and fluffy. And of course it’s flavored delicately with coconut extract and coconut milk!
Beat the Butter & Cream Cheese
Place the softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and a hand mixer. Beat on medium-high speed for approximately 2 to 3 minutes, until smooth, creamy, and completely combined. Scrape down the sides and bottom of the bowl as needed.
Add the Extracts & Coconut Milk
Add the powdered sugar and beat on low speed initially to prevent the sugar from flying out of the bowl. Increase the speed to medium and continue beating until smooth.
Add the vanilla extract and coconut extract, mixing until incorporated. Gradually pour in the coconut milk while mixing on low speed. Add it slowly, allowing each addition to incorporate into the cream cheese mixture before adding more. Continue mixing until smooth and creamy.
Whip the Cream
In a separate chilled mixing bowl, pour in the cold heavy whipping cream.
Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. The whipped cream should hold its shape when the beaters are lifted.
Delicately Mix
Add approximately one-third of the whipped cream to the coconut cream cheese mixture. Gently fold it in with a spatula to lighten the frosting.
Add the remaining whipped cream in two additions, gently folding after each addition until the frosting is smooth and fluffy, with no visible streaks of whipped cream remaining.
Avoid vigorous mixing at this stage because you want to preserve the air incorporated into the whipped cream. Refrigerate the frosting until ready to assemble the cake.
Assemble the Cake
Make sure the soaked cake is completely cool and has been refrigerated before assembling. The pineapple filling should also be completely chilled.
Remove the cake from the refrigerator and spoon the cooked pineapple filling over the surface.
Using an offset spatula, gently spread the pineapple into an even layer, making sure it reaches the edges and corners of the pan.
Return the cake to the refrigerator for approximately 20 to 30 minutes to allow the pineapple layer to chill and firm up.
Add the Coconut Cloud Frosting
Remove the cake from the refrigerator and spoon the Coconut Cloud Frosting over the pineapple filling.
Using an offset spatula, carefully spread the frosting into an even layer, covering the pineapple completely. Work gently so the pineapple filling doesn’t mix into the frosting.
Decorate, Chill, & Serve!
Sprinkle sweetened shredded coconut evenly over the frosting and finish with toasted coconut chips, if desired.
Cover the cake and refrigerate for at least 2 to 4 hours before serving. This allows the layers to chill and the coconut milk soak to distribute throughout the cake.
Slice into squares and serve chilled.
Expert Tips for the Best Coconut Pineapple Poke Cake
- Drain the pineapple thoroughly. This is one of the most important steps in the recipe. Excess pineapple juice can make the cake too wet and prevent the cooked filling from thickening properly. Use a fine-mesh strainer and gently press the pineapple before measuring.
- Use canned full-fat coconut milk. Canned coconut milk provides a richer flavor and consistency than refrigerated coconut milk beverages. Stir it thoroughly before measuring to combine the separated cream and liquid.
- Don’t overmix the cake batter. Once you begin adding the flour, mix only until the ingredients are incorporated. Overmixing can develop too much gluten and make the cake dense.
- Pour the soak over a slightly warm cake. The cake should have cooled for about 15 to 20 minutes before you poke the holes and add the milk mixture. Pour slowly to give the liquid time to absorb.
- Cook the pineapple filling until thick. The filling needs to be reduced before adding the cornstarch slurry. It should resemble a chunky jam rather than a sauce. If it’s too loose, it may spread unevenly or mix into the frosting.
- Keep the heavy cream cold. The cream cheese and butter should be softened, but the heavy whipping cream needs to be cold to whip properly. A chilled mixing bowl can also help.
- Fold the whipped cream gently. The light texture of the frosting comes from the air incorporated into the whipped cream. Use a spatula and fold carefully rather than beating everything together.
- Chill before serving. This cake is best served cold. Refrigerating it for several hours allows the coconut soak to settle into the cake and helps the pineapple filling and frosting hold their layers.
Variations and Substitutions
Fresh Pineapple: You can substitute fresh pineapple for canned pineapple in both the cake and filling. Finely chop or crush the fresh pineapple, drain any excess juice, and measure it by weight. Fresh pineapple may require a slightly longer cooking time for the filling, depending on how much moisture it contains.
Less Sweet Coconut Cake: For a slightly less sweet version, use unsweetened shredded coconut instead of sweetened coconut in the cake batter. Keep in mind that this will reduce the overall sweetness slightly, but the coconut milk soak, pineapple filling, and frosting will still provide plenty of flavor.
Coconut Extract: The coconut extract enhances the coconut flavor, but you can omit it if you don’t have any available. The canned coconut milk and shredded coconut will still give the cake a distinct coconut flavor.
Greek Yogurt: Plain full-fat Greek yogurt can replace the sour cream in equal amounts. It provides a similar tanginess and helps keep the cake moist.
Citrus Pineapple Filling: I like using lime juice in the pineapple filling because it adds a bright flavor that complements the coconut. Lemon juice works just as well if that’s what you have available.
Storage
Store the cake covered in the refrigerator for up to 4 days.
Because the cake contains a coconut milk soak, pineapple filling, and whipped cream frosting, it needs to remain refrigerated. I recommend serving it chilled for the best texture.
Avoid leaving the cake at room temperature for more than 2 hours.
Make ahead: This is an excellent cake to prepare a day before serving. The coconut milk soak has more time to absorb into the cake, and the layers become nicely chilled.
Freezing: You can freeze the plain, unfrosted cake without the soak or pineapple filling for up to 2 months.
Allow the cake to cool completely, wrap it tightly in plastic wrap, and place it in a freezer-safe container.
Thaw overnight in the refrigerator before adding the coconut milk soak, pineapple filling, and frosting.
I don’t recommend freezing the fully assembled cake because the pineapple filling and whipped cream frosting may change texture after thawing.
Frequently Asked Questions
Yes! I actually recommend making this cake ahead of time because it needs several hours to chill before serving. You can assemble the entire cake the day before, cover it, and refrigerate it overnight. The coconut milk soak will continue distributing throughout the cake as it chills.
Yes. Fresh pineapple can be used in both the cake batter and the cooked pineapple filling. Finely chop or crush it, drain the excess juice, and measure it by weight. The filling may need a little extra cooking time to reach the proper consistency.
The most common reason is excess moisture in the pineapple. Make sure to drain the crushed pineapple thoroughly before measuring, and cook it long enough to reduce the liquid before adding the cornstarch slurry. Once the slurry is added, cook for another 1 to 2 minutes until the mixture becomes thick and jam-like.
I recommend using canned full-fat coconut milk rather than refrigerated coconut milk beverages. Carton coconut milk is generally much thinner and won’t provide the same richness or consistency in the cake, soak, and frosting.
More Coconut and Poke Cake Recipes to Try
If you love this Coconut Pineapple Poke Cake, there are plenty of other coconut desserts to try! My Coconut Poke Cake is a great place to start, with a soft coconut cake, sweet coconut milk soak, and fluffy Coconut Cloud Frosting, but without the pineapple filling. For something a little different, try my Coconut Cheesecake, which is rich, creamy, and full of coconut flavor, or my Coconut Cake for a beautiful layered dessert. And if you’re looking for another poke cake, my German Chocolate Poke Cake combines moist chocolate cake, a chocolate milk soak, and a rich coconut pecan topping.
If you make this Coconut Pineapple Poke Cake, leave a comment below and let me know what you think! I’d also love to see your pictures, so be sure to tag @piesandtacos on Instagram if you share your cake.
Coconut Pineapple Poke Cakle
Ingredients
Coconut Pineapple Cake
- 2¼ cups all-purpose flour 270 g
- 2 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp fine salt
- ½ cup unsalted butter, softened 113 g
- 1â…” cups granulated sugar 330 g
- ¼ cup neutral oil 60 ml
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- ½ tsp coconut extract
- ½ cup sour cream 120 g
- ½ cup canned full-fat coconut milk 120 ml
- ¾ cup crushed pineapple, well drained 170 g
- ¾ cup sweetened shredded coconut 60 g
Coconut Milk Soak
- ½ cup sweetened condensed milk 150 g
- ½ cup canned coconut milk 120 ml
Cooked Pineapple Filling
- 750 g canned crushed pineapple drained
- ¾ cup granulated sugar 150 g
- 2 tbsp lime juice or lemon juice
- pinch of salt
- 1½ tbsp cornstarch 12 g
- 2 tbsp water 30 ml
Coconut Cloud Frosting
- 8 oz cream cheese, softened 226 g
- ½ cup unsalted butter, softened 113 g
- ½ cup canned coconut milk 120 ml
- 1¼ cups powdered sugar 150 g
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1¼ cups cold heavy whipping cream 300 ml
Topping
- sweetened shredded coconut for decorating
- toasted coconut chips
Instructions
Coconut Pineapple Cake
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
- Drain the crushed pineapple thoroughly using a fine-mesh strainer. Press gently with a spoon to remove excess liquid. Measure 170 g of the drained pineapple and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter for 1 minute.
- Add the granulated sugar and beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add the oil and beat until incorporated.
- Add the eggs one at a time, mixing well after each addition. Scrape down the bowl between additions to ensure everything is evenly combined.
- Along with the final egg, you can add the vanilla extract and coconut extract, mixing until incorporated.
- Add the sour cream and mix on low speed until combined. The mixture may look slightly curdled at this point, which is normal.
- With the mixer on low speed, add one-third of the dry ingredients, followed by half of the coconut milk. Mix just until incorporated. Add another third of the dry ingredients, followed by the remaining coconut milk. Finish with the remaining dry ingredients, mixing just until combined. Avoid overmixing the batter.
- Using a spatula, gently fold in the drained crushed pineapple and shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly with an offset spatula.
- Bake for approximately 35–42 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The top should be lightly golden, and the center should spring back when gently pressed.
- Remove the cake from the oven and place the pan on a wire rack. Allow it to cool for about 15–20 minutes before adding the coconut milk soak.
Coconut Milk Soak
- In a medium bowl or measuring cup, combine the sweetened condensed milk and coconut milk.
- Whisk thoroughly until the mixture is smooth and the condensed milk has completely blended with the coconut milk.
- While the cake is still slightly warm, use a wooden skewer, fork, or the handle of a wooden spoon to poke holes evenly across the entire surface of the cake. Make sure the holes are distributed throughout so the milk mixture can soak into the cake.
- Slowly pour the coconut milk mixture over the cake, distributing it evenly across the surface. Pour a little at a time, allowing the liquid to absorb into the holes before adding more.
- Let the cake cool completely, then cover and refrigerate while preparing the pineapple filling.
Cooked Pineapple Filling
- Drain the canned crushed pineapple thoroughly, removing as much excess liquid as possible. Measure 750 g of the drained pineapple.
- Place the drained pineapple in a medium saucepan along with the granulated sugar, lime or lemon juice, and salt.
- Stir everything together and cook over medium heat, stirring frequently. As the mixture heats, the sugar will dissolve and the pineapple will begin releasing some of its remaining juices.
- Continue cooking for approximately 12–18 minutes, stirring regularly to prevent the pineapple from sticking to the bottom of the saucepan. The mixture should gradually reduce and become thicker as some of the liquid evaporates.
- In a small bowl, whisk together the cornstarch and water until completely smooth and no lumps remain.
- Pour the cornstarch slurry into the pineapple mixture while stirring continuously to distribute it evenly.
- Continue cooking for another 1–2 minutes, stirring constantly, until the filling has thickened considerably. It should have a thick, jam-like consistency that holds its shape when spread rather than a runny or syrupy texture.
- Remove the saucepan from the heat and transfer the pineapple filling to a shallow bowl or container. Allow it to cool completely to room temperature. Cover and refrigerate until chilled before assembling the cake.
Coconut Cloud Frosting
- Place the softened cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and a hand mixer.
- Beat on medium-high speed for approximately 2–3 minutes, until smooth, creamy, and completely combined. Scrape down the sides and bottom of the bowl as needed.
- Add the powdered sugar and beat on low speed initially to prevent the sugar from flying out of the bowl. Increase the speed to medium and continue beating until the mixture is smooth.
- Add the vanilla extract and coconut extract, mixing until incorporated.
- Gradually pour in the coconut milk while mixing on low speed. Add it slowly, allowing it to incorporate into the cream cheese mixture before adding more. Continue mixing until smooth and creamy.
- In a separate chilled mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until stiff peaks form. The cream should hold its shape when the beaters are lifted.
- Add approximately one-third of the whipped cream to the coconut cream cheese mixture. Gently fold it in with a spatula to lighten the mixture.
- Add the remaining whipped cream in two additions, gently folding after each addition until the frosting is smooth, fluffy, and no streaks of whipped cream remain. Avoid vigorous mixing to preserve the airy texture.
- Refrigerate the frosting until ready to assemble the cake.
Assembly
- Make sure the soaked cake is completely cool and has been refrigerated before assembling.
- Remove the chilled cake from the refrigerator. Spoon the completely cooled pineapple filling over the surface of the cake.
- Using an offset spatula, gently spread the pineapple filling into an even layer, making sure it reaches the edges and corners of the pan.
- Return the cake to the refrigerator for approximately 20–30 minutes to allow the pineapple layer to chill and firm up.
- Remove the cake from the refrigerator and spoon the Coconut Cloud Frosting over the pineapple filling.
- Using an offset spatula, carefully spread the frosting into an even layer, covering the pineapple filling completely. Work gently to prevent the pineapple layer from mixing into the frosting.
- Sprinkle sweetened shredded coconut evenly over the top of the frosting.
- Cover the cake and refrigerate for at least 2–4 hours before serving to allow the layers to chill and the coconut soak to distribute throughout the cake.
- Slice into squares and serve chilled.
