# The Creamiest Coconut Pineapple Poke Cake Ever

This golden sponge cake is soaked with pineapple juice, topped with whipped cream and toasted coconut flakes, offering a soft, cool, gently sweet, and quietly tropical dessert perfect for spring gatherings.

- Servings: 12 servings
- Total time: 180 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

1. Prepare 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. Using the handle of a wooden spoon, poke holes evenly across the entire cake. Go deep enough for the filling to sink in.
3. In 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. Slowly pour the warm pineapple mixture over the cake, letting it seep into every hole. The cake should look saturated and glistening.
5. Refrigerate for at least 2 hours so the flavors settle and the texture firms beautifully.
6. Beat heavy cream with honey until soft peaks form. Spread gently over the chilled cake in thick, fluffy waves.
7. Sprinkle toasted coconut flakes generously over the top for texture and golden color.

## Equipment

- 9x13-inch baking dish
- wooden spoon
- saucepan

## Source

- Original video: https://www.facebook.com/reel/1967133750683470
- Recipe page: https://www.cliprecipe.com/recipe/1d80eff1-503d-4f79-8518-c8cd43721a40
- Extracted: 2026-04-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt