The Creamiest Coconut Pineapple Poke Cake Ever

180 mins
Serves 12
facebook.com

Directions

  1. 1Prepare and bake the yellow cake according to package instructions in a 9×13-inch baking dish. Let it cool slightly but keep it warm.
  2. 2Using the handle of a wooden spoon, poke holes evenly across the entire cake. Go deep enough for the filling to sink in.
  3. 3In a saucepan, gently heat the crushed pineapple with honey and maple syrup. Let it simmer for 3–4 minutes until glossy and slightly thickened.
  4. 4Slowly pour the warm pineapple mixture over the cake, letting it seep into every hole. The cake should look saturated and glistening.
  5. 5Refrigerate for at least 2 hours so the flavors settle and the texture firms beautifully.
  6. 6Beat heavy cream with honey until soft peaks form. Spread gently over the chilled cake in thick, fluffy waves.
  7. 7Sprinkle toasted coconut flakes generously over the top for texture and golden color.

Ingredients

  • 1 box yellow cake mix
  • 20 oz can crushed pineapple, undrained
  • 0.5 cup honey
  • 1 tbsp maple syrup
  • 2 cups heavy whipping cream
  • 2 tbsp honey
  • 0.5 cup toasted coconut flakes

Equipment

9x13-inch baking dishwooden spoonsaucepan