Description
A tender yellow cake soaked in pineapple-coconut glaze and topped with fresh fruit, this tropical dessert evokes sun-kissed beaches. The poke method infuses every bite with juicy sweetness and vibrant flavor, balanced by whipped cream and colorful garnishes.
Ingredients
1 1/3 cups all-purpose flour
3/4 cup granulated sugar
1 cup unsalted butter, softened
2 large eggs, room temperature
1 1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pineapple juice
1 cup coconut milk (full fat)
1 cup sweetened shredded coconut
1 pint whipped cream (store-bought or homemade)
2 cups fresh pineapple chunks, drained
12 maraschino cherries, halved
Instructions
Preheat oven to 350°F (175°C)
Line a 9×13-inch baking pan with parchment paper
In bowl, combine flour, baking powder, and salt
Add butter, cream into soft crumbs
Mix in sugar, then eggs and mashed bananas until smooth
Pour batter into prepared pan and bake 22-25 minutes until golden
Let cool 10 minutes, then poke holes 1 inch apart
In small pot, gently heat pineapple juice and coconut milk (no boil)
Drizzle hot liquid over warm cake until absorbed
Sprinkle shredded coconut over surface
Chill 1 hour to set glaze
Top with whipped cream, pineapple chunks, and cherries just before serving
Notes
Fully cool cake before pocking to prevent sinking
For make-ahead: Prepare through glaze step, chill overnight
Swap pineapple juice with orange juice for a citrus twist
Add a tbsp vanilla extract for extra depth
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 360
- Sugar: 38g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg