Pineapple Coconut Poke Cake Recipe

Yellow cake mix: A convenient base for the cake, providing a light and fluffy texture.

Crushed pineapple: Adds moisture and a sweet, tangy flavor to the cake.

Sweetened condensed milk: Provides a rich, creamy sweetness that soaks into the cake.

Shredded coconut: Offers a tropical flavor and a bit of texture on top of the cake.

Whipped topping: A light and airy layer that complements the cake's sweetness.

To enhance the flavor and texture of your coconut, consider toasting it before sprinkling it on the cake. Simply spread the shredded coconut evenly on a baking sheet and place it in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until it turns a light golden brown. Keep a close eye on it to prevent burning. This will add a delightful crunch and a deeper, nutty flavor to your pineapple coconut poke cake.

• yellow cake mix - Substitute with white cake mix: White cake mix can be used as a base and will provide a similar texture and flavor. You can add a teaspoon of vanilla extract to enhance the flavor.

• yellow cake mix - Substitute with homemade cake mix: Combine 2 cups of all-purpose flour, 1 ½ cups of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt to create a homemade cake mix.

• crushed pineapple - Substitute with fresh pineapple: Chop fresh pineapple finely and use it with its juice to maintain the moisture and flavor.

• crushed pineapple - Substitute with canned peaches: Use canned peaches in juice, chopped finely, to provide a similar sweetness and moisture.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix 1 cup of evaporated milk with 1 ¼ cups of sugar and heat until dissolved to mimic the sweetness and consistency.

• sweetened condensed milk - Substitute with coconut milk and sugar: Combine 1 cup of coconut milk with 1 cup of sugar and simmer until thickened for a coconut-flavored alternative.

• shredded coconut - Substitute with toasted almonds: Use finely chopped toasted almonds for a nutty flavor and crunchy texture.

• shredded coconut - Substitute with coconut extract: Add a few drops of coconut extract to the batter for flavor if you want to avoid the texture of shredded coconut.

• whipped topping - Substitute with whipped cream: Freshly whipped cream can be used for a richer and creamier topping.

• whipped topping - Substitute with Greek yogurt: Use sweetened Greek yogurt for a tangy and healthier alternative.

• To keep your pineapple coconut poke cake fresh and delightful, first ensure it is completely cooled before storing. This prevents condensation from making the cake soggy.

• Wrap the cake tightly with plastic wrap or aluminum foil. This will help maintain its moisture and prevent it from absorbing any unwanted odors from the fridge.

• Place the wrapped cake in an airtight container. This extra layer of protection ensures that your cake remains as fresh as the moment you made it.

• Store the cake in the refrigerator if you plan to enjoy it within 3-4 days. The cool environment will keep the whipped topping and shredded coconut in perfect condition.

• If you wish to savor the cake beyond a few days, freezing is your best option. Slice the cake into individual portions for convenience.

• Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This method prevents freezer burn and allows you to thaw only what you need.

• Label the container with the date of freezing. This helps you keep track of how long the cake has been stored.

• When you're ready to indulge, remove the desired number of slices from the freezer and let them thaw in the refrigerator for a few hours or overnight.

• For a quicker option, you can let the slices sit at room temperature for about 30 minutes to an hour. This will bring back the cake's delightful texture and flavor.

• Once thawed, enjoy your pineapple coconut poke cake as if it were freshly made, with all its tropical goodness intact.

• Preheat your oven to 300°F (150°C). Place the pineapple coconut poke cake in an oven-safe dish, cover it with aluminum foil to prevent drying, and warm it for about 10-15 minutes. This method helps maintain the cake's moisture and ensures the whipped topping doesn't melt away.

• If you're in a hurry, use the microwave. Place a slice of the cake on a microwave-safe plate, and cover it with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. Be cautious not to overheat, as the whipped topping can become too soft.

• For a slightly different texture, try reheating in a skillet. Place a slice of the cake in a non-stick skillet over low heat. Cover with a lid and let it warm for about 5 minutes. This method can give the bottom a slight crispness while keeping the top soft and creamy.

• If you have an air fryer, set it to 300°F (150°C) and place a slice of the cake inside. Heat for 3-5 minutes, checking frequently to ensure it doesn't dry out. The air fryer can give a delightful texture contrast between the moist cake and the slightly toasted coconut topping.

• For those who enjoy a cold treat, consider serving the cake straight from the fridge. The flavors meld beautifully when chilled, offering a refreshing dessert experience without any reheating needed.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• Mixing bowl: Needed to combine the yellow cake mix with other ingredients as per package instructions.

• Whisk or electric mixer: Utilized to mix the cake batter smoothly and efficiently.

• Baking pan: A greased pan where the cake batter is poured and baked.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center.

• Fork or skewer: Essential for poking holes in the warm cake to allow the pineapple and condensed milk to soak in.

• Spatula: Handy for spreading the whipped topping evenly over the cooled cake.

• Refrigerator: Necessary for chilling the cake after assembly to enhance flavor and texture.

• Measuring cup: Used to measure the shredded coconut accurately before sprinkling it on top.

Pre-mix the cake: Prepare the yellow cake mix in advance and store it in the fridge until ready to bake.

Use canned ingredients: Opt for canned crushed pineapple and sweetened condensed milk to skip peeling and chopping.

Ready-to-use topping: Use store-bought whipped topping to save time on making frosting from scratch.

Toast coconut ahead: Toast the shredded coconut beforehand and store it in an airtight container.

Chill efficiently: Place the cake in the freezer for a quick chill before serving.