No Added Sugar Pineapple Coconut Poke Cake

No Added Sugar Pineapple Coconut Poke Cake is a delicious dessert recipe idea featuring a coconut cream layer piked into a sugar free cake and topped with a whipped cream topping.

Made with a basic yellow cake base, this dessert has a pot of tropical flavors in every bite thanks to the pineapple and coconut that are added to this recipe.

What is Pineapple Coconut Poke Cake

Pineapple Coconut Poke Cake is a three layered cake featuring a pineapple flavored yellow cake with coconut cream poked into and layered on top of it with a simple whipped cream frosting on top.

I like that this tasty dessert is flavorful without having to add sugar to it.

Did you try my recipe for Sugar Free Boston Cream Poke Cake ?

That poke cake features a vanilla pudding layer with a chocolate ganache topping.
Both this recipe for Pineapple Coconut Cake and that recipe for Boston Cream Poke cake are delicious dessert recipes that can be made with no added sugar.

To make this recipe you will need a no added sugar yellow cake mix.
You can find Sugar Free Yellow Cake Mix here.

Why we love this Easy Hawaiian Pineapple Coconut Poke Cake.

This three layered dessert is an impressive and flavorful cake idea.
The pineapple and the coconut add a delicious tropical flavor.

Here is what else we like about this recipe.

• Using cake mix to make the cake layer of this recipe makes this cake even easier to make.
• This recipe can be made without adding sugar other than the natural sugar that comes with the ingredients.
• The whipped topping frosting adds the perfect balance to the flavors and the moisture in this cake.
• Making this recipe is more simple than you may think as there are no intricate steps involved other than baking a cake and then poking holes in it.
• The coconut cream layer is easy to make as it is made with pudding mix.
• While this dessert is a great idea for warm summer months, it really can work any time of the year.

Ingredients needed to make Pineapple and Coconut Poke Cake.

For the cake layer.

• Yellow Cake Mix. You can use a sugar free yellow cake mix or a keto low carbohydrate cake mix (this cake will have carbs from the pineapple).
• Pineapple Juice. Look for a pineapple juice that has no added sugar. You can add a small amount of water to dilute it.
• Eggs. Use the amount of eggs indicated on the cake box ingredient list.
• Oil. A neutral oil such as vegetable oil for moisture. Again, use the amount of oil indicated on the cake box ingredient list.
• Coconut Flakes Use unsweetened coconut flakes to keep this cake 'no added sugar'.

For the Coconut Cream Layer.

• Sugar Free Instant Cheesecake Pudding Mix. Vanilla can alternatively be used but, the cheesecake is a richer flavor.
• Coconut Extract. Adds flavor to the creamy layer.
• Milk. Whole milk is recommended for moisture and texture but, you can use two percent or a similar alternative.
• Coconut Flakes.
• Crushed Pineapple With No Added Sugar. The juice from this can be used in making the cake layer.

For the Whipped Cream Frosting layer.

• Heavy whipping Cream This and the bowl should be refrigerated for best results.
• Sugar Alternative. Use a granulated sugar alternative that measures like sugar.
• Coconut Flakes. For the topping, the flakes should be toasted.

Tips for making the best coconut and pineapple poke cake .

The juice from the crushed pineapple can be used in making the cake portion of this recipe.
Before your start making this recipe, you can place a strainer on top of a bowl and strain to strain the liquid from the can into the bowl. The pineapple left in the strainer can then be easily used to make the coconut cream layer.

More helpful tips for you.

1. The best holes in a poke cake come from the spoon handle from a wooden kitchen spoon.
2. The best time to make the poked holes in your cake is when it is almost fully cooled
3. Poke the holes about an inch and a half apart from one another. When the holes are too close together, the structure of the cake can be affected.
4. Refrigerating the cake just after poking the holes in and before adding the coconut cream layer can help keep the coconut cream from spreading too much into the cake.
5. Add the coconut cream layer layer immediately after making it so that the pudding does not thicken until it is in the holes that are in the cake.
6. Can you skip the whipped frosting layer of this recipe? Yes but, if you are using whipped topping, add it before serving.

How to make No Added Sugar Pineapple Coconut Poke Cake.

Prep Time: 20 minutes .
Bake Time: 25-30 minutes .
Servings : 12, depending on how the cake is cut.
Add cooling time for setting.

1. To make the cake, start by preheating your oven to 350 and prepping a 9x13 baking dish for nonstick. My baking dish was lined with parchment paper to make it easier to remove the cake for slicing.
2. In a large mixing bowl, combine together the cake mix, pineapple juice, eggs, oil, and coconut flakes. Transfer the ingredients to your prepared baking dish and bake according to the directions on the cake mix box. Your cake will be done baking when a toothpick comes out clean. Carefully transfer the cake to a cooling rack to cool for 20 minutes.
3. To poke the holes in the cake, use the round handle of a wooden mixing spoon. Poke the holes in the cake, making the holes about a half inch apart and two thirds of the way into the cake (not all the way through the cake).
4. For the Coconut Cream Layer, in a mixing bowl beat together the milk, pudding mix, and extract on medium-high for two minutes or until the mixture begins to thicken. Then use a rubber spatula or similar item to fold in the crushed and drained pineapple with the coconut flakes.
5. Pour the mixed coconut cream layer ingredients over the top of the cake, making sure it gets into the holes. You can use your rubber spatula to evenly spread the mixture over the cake. Then cover the cake with plastic wrap or a similar item and refrigerate for at least an hour before adding the frosting layer.
6. To make the whipped cream topping layer, in a cold mixing bowl, beat together the refrigerated heavy whipping cream and sugar alternative on medium-high until thick and spreadable (about two minutes). Note that over beating the ingredients will make butter and you will have to repeat this step if this happens.
7. Spread the topping layer over the cake and sprinkle the toasted coconut flakes over it.
8. Allow the ingredients to set before slicing and serving. Refrigerating the cake can speed this step up.

Expert Tip 👉 To toast the coconut flakes simple place the flakes on to a rimmed baking sheet lined with parchment paper, at 325 degrees and bake until toasted. You will need to stir or flip the coconut every few minutes to evenly toast and prevent burning.

How to store No Added Sugar Pineapple Coconut Poke Cake.

Leftover no added sugar pineapple coconut poke cake should be stored in an airtight container or covered with wrap. When properly stored, this cake should keep for about four to five days refrigerated or up to a few months when frozen.

You may also be interested in these recipes.

• The Best Sugar Free Chocolate Cake
• Sugar Free Banana Cream Poke Cake
• Sugar Free Strawberry Poke Cake
• Sugar Free Molten Chocolate Cakes
• Sugar Free Mini Lemon Bundt Cakes
• Sugar Free Funfetti Cupcakes

Print the recipe for No Added Sugar Pineapple Coconut Poke Cake

No Added Sugar Pineapple Coconut Poke Cake, a delicious tropical inspired dessert recipe featuring a moist cake with a Coconut Cream layer.

Please see recipe post for further details on this recipe.