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This Coconut Poke Cake is a creamy cake recipe made from scratch. Coconut cake is soaked with sweetened condensed milk and cream of coconut, then topped with coconut whipped cream! Itโs a coconut loverโs dream!
Coconut Poke Cake
So if youโre a subscriber to my email list and get emails with each new post, then you may remember getting an email in December with a survey about what youโd like to see in 2017. I got such a great response and am SO thankful that so many of you took the time to respond. Yes, there was a giveaway involved, but still. ๐ The feedback was awesome and there were quite a few things that many agreed on โ videos, some flavor suggestions, etc.
One of those suggestions was more coconut flavored things. Itโs funny because I totally felt like I had a fair amount of coconut on the blog. I LOVE coconut! Yet when I went and looked I realized there isnโt that much coconut. How could that be?!? I have a Toasted Coconut Chocolate Ice Cream Cake, a Coconut Blondie Cheesecake, a Chocolate Coconut Layer Cake and a few other things that have coconut but arenโt predominately coconut-y and like, thatโs it. WHAT?! Although to be fair, there are some pina colada flavored desserts, and honestly isnโt that the best way to eat coconut? ๐
So yea, today I begin to fix the lack of coconut. And I started with this super simple and oh-so-easy poke cake. Itโs pure coconut all the way. Lotโs of coconut, a bunch of flavor and ready in a flash! If you need a coconut fix, this is your cake.
How to Make Coconut Poke Cake
To begin, thereโs the coconut cake. Itโs totally from scratch, but you could use a box mix if you prefer. Truthfully though, there shouldnโt be any need to. This is basically the easiest cake to put together. Mix together the dry ingredients and wet ingredients separately, combine them, add some water, bake. Bam! Youโve got a super moist and fluffy, delicious cake!
Poke the cake with holes all over (hence the name โpoke cakeโ). I use a big knife sharpener rod โ itโs super old school and I donโt even know where I got it โ but itโs the best poke cake tool ever. You could use a straw, the end of a spatula handle, whatever you have handy. Just get some holes in there.
Combine some sweetened condensed milk and cream of coconut and pour the mixture over the cake, spreading it all over to make sure some goes in all the holes. This gives the cake even more moisture and even more coconut flavor. I love it! Itโs one of the best parts of a poke cake โ so moist itโll stay awesome for daaaayyyssss.
On top of the cake is the homemade coconut whipped cream. Again โ super easy. Toss everything in a bowl and whip until youโve got stiff peaks. You could go the easy route and use a ready made whipped topping and add some coconut flavor, but once youโve made homemade whipped cream you probably wonโt ever go back. Just sayinโ.
The cake is topped off with some toasted coconut for extra flavor, texture and because itโs pretty. ๐ The final cake is to die for! So much coconut, so little time. Grab a fork and dig in!
More Coconut Dessert Recipes
- Coconut Cheesecake
- Coconut Chocolate Cake
- Coconut Macaroon Cupcakes
- No Bake Salted Caramel Coconut Macaroons
- Coconut Custard Cake
Coconut Poke Cake
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Coconut Poke Cake is a creamy cake recipe made from scratch. Coconut cake is soaked with sweetened condensed milk and cream of coconut, then topped with coconut whipped cream! Itโs a coconut loverโs dream!
Ingredients
Coconut Cake
- 2 1/2 cups (325g) all purpose flour
- 2 cups (414g) sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp coconut extract
- 2 large eggs
- 3/4 cup (180ml) water
- 3/4 cup (180ml) sweetened condensed milk
- 1/2 cup (120ml) cream of coconut
Whipped Cream and Coconut Topping
- 2 cups (480ml) heavy whipping cream
- 1 cup (115g) powdered sugar
- 1 1/2 tsp coconut extract
- 1 1/2 cups toasted coconut
Instructions
To Make the Coconut Cake
- Preheat oven to 350ยฐF (176ยฐC). Prepare a 9ร13 inch cake pan with non-stick baking spray and line a baking sheet with parchment paper.
- Sprinkle the shredded coconut on the baking sheet in a thin layer. Place the tray in the hot oven until the coconut is light golden brown and fragrant, approximately 8-10 minutes. Let cool.
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, coconut extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
- Pour the batter into the prepared cake pan and bake for 28-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cake from the oven and poke holes all over the top of the cake.
- In a small bowl, combine the sweetened condensed milk and cream of coconut.
- Pour sweetened milk mixture over the top of the warm cake, allowing it to soak into the holes. Let cake cool completely.
To Make the Whipped Cream and Finish the Cake
- Place the heavy whipping cream, powdered sugar and coconut extract into a large mixer bowl. Whip on high speed until stiff peaks form.
- Spread the whipped cream over the top of the cooled cake and cover with toasted coconut.
- Refrigerate the cake until ready to serve. Cake is best for 3-4 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 564
- Sugar: 52.2 g
- Sodium: 258.9 mg
- Fat: 28.3 g
- Carbohydrates: 72.3 g
- Protein: 7.8 g
- Cholesterol: 73.2 mg
Categories
Enjoy!
How to keep real whipping cream stiff and not go watery
The powdered sugar in the whipped cream keeps it stable. Iโve never had it wilt at all.
I made this cake and my sister in law was amazed at how moist and delicious it was. Iโm going to make it for Easter. Ty for sharing.
Iโm so glad to hear that!
โI love the recipes that you offer a lot, but this recipe was disappointing, I followed the method as it is, but the cake was decreased ๐ข
Iโm not sure what decreased is, but Iโm sorry to hear you had trouble with it. This cake recipe is one that people sometimes have trouble with and I canโt figure out why. If youโd like to try a different vanilla cake base, my strawberry poke cake has a different vanilla cake recipe you could try.
Havenโt made it yet, but excited. Is there a reason butter wasnโt used? I would prefer butter to oil
Butter just works better in this particular cake recipe. I wouldnโt recommend swapping it out for butter.
Can I cut ingredients in half for a 8 x 8 pan?
That should be fine.
This sounds delicious and Iโm making it today for my sisterโs birthday. My question is, the ingredients call for water and in the description you refer to hot water. Should the water be heated?
It doesnโt need to be heated.
This cake is amazing!!! I followed the recipe exactly except I prefer untoasted coconut on top. Moist and delicious. My niece says she wants it every year for her birthday.
Iโm so glad you enjoyed it!
What is cream of coconut I guess Iโve never used it! Where is it located in a store? Your cake sounds wonderful and would to try baking it once I find out about this cream of coconut! Thanks
What size is the cake pan?
9ร13
Can you use a little less sugar (perhaps 1/2 cup less) and would you have to extra of anything else to make up for the loss of sugar ?
You could probably get by with less. Sugar does add moisture, so it can affect the texture of the cake, but it should be plenty moist from all the moisture thatโs added after itโs baked.
Can it be made with gluten free flour?
I havenโt tried it, but I think itโd be ok.