Pineapple Coconut Poke Cake Recipes
PINA COLADA POKE CAKE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Prepare the cake mix in a bowl according to the package instructions. Pour into the prepared baking dish and bake according to the instructions. Let cool for 10 minutes.
- Combine the heavy cream, sugar and coconut extract in a chilled metal bowl. Whip the cream with a whisk or electric hand mixer until soft peaks form. Refrigerate.
- Using the handle of a wooden spoon, poke holes in the cake, 6 across in each of 4 rows, to make 24 holes. Press a cherry into each hole.
- In a medium bowl, whisk together the cream of coconut, crushed pineapple and rum. Slowly pour and spread over the cake and let stand until the liquid is absorbed into the holes, about 10 minutes.
- Spread the whipped cream over the top of the cake, sprinkle with toasted coconut and garnish with the leftover maraschino cherries.
PINEAPPLE POKE CAKE
This delicious dessert refreshes all year round. With several store-bought ingredients, it's a snap to prepare any time. -Sandra Etelamaki of Ishpeming, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely. , For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.
Nutrition Facts : Calories 180 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 313mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT POKE CAKE
Make and share this Coconut Poke Cake recipe from Food.com.
Provided by Debe6496
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare and bake white cake mix according to package directions.
- Remove cake from oven.
- While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together.
- Pour over the top of the still hot cake.
- Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
- Keep cake refrigerated.
- Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
COCONUT POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
TROPICAL COCONUT POKE CUPCAKES
Love coconut poke cake? Try our Tropical Coconut Poke Cupcakes for your next party! Watch our video to learn how to make these delicious cupcakes.
Provided by My Food and Family
Categories Recipes
Time 1h31m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
- Spread pudding mixture onto cupcakes; sprinkle with coconut.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
HAWAIIAN PINEAPPLE POKE CAKE
Make and share this Hawaiian Pineapple Poke Cake recipe from Food.com.
Provided by Chris from Kansas
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cake according to package directions using oil, eggs and water.
- Bake in greased and floured 9X13 pan.
- When cool, punch holes in cake with handle of wooden spoon.
- Pour pineapple over top of cake.
- Combine cream cheese, pudding and milk; beat until smooth and thick enough to spread.
- Spread over top of cake.
- Top with whipped topping, coconut and nuts.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 354.9, Fat 18.5, SaturatedFat 7.2, Cholesterol 58, Sodium 407.3, Carbohydrate 43.6, Fiber 0.7, Sugar 29.8, Protein 4.8
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- In a large bowl, cream together the butter & sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and pineapple pieces. Pour evenly into baking pan.
- Bake for 30 - 35 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean. Please do check the cake is cooked, particularly in the middle. All ovens vary and so the cook times are a guide.
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- Prepare the cake mix according to the directions on the box in a 13 x 9 inch baking pan. [Tip: If using a box mix, use the pineapple juice from the crushed pineapple adding water until the total amount called for on the package is met.] Bake according to directions.
- Remove the cake from the oven and use the handle of a wooden spoon or similar to poke holes over the entire cake. The holes need to be fairly large.
- Use a hand mixer and whip together both packages of pudding with 4 cups of cold half & half. Whip until the pudding begins to slightly thicken but is still pourable.
- Mix 1 cup pudding with the crushed pineapple. Pour this over the cake and spread into the holes while the cake is still hot.
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