Description

Imagine a dessert that transports you to a sun-kissed tropical beach, where the gentle sound of waves and the sweet aroma of coconut fill the air. The Coconut Poke Cake is just that—a luscious, moist cake that’s infused with the delightful essence of coconut and topped with a rich coconut cream. This cake is not only a feast for the taste buds but also a joy to prepare, making it perfect for family gatherings, birthday parties, or simply a cozy afternoon treat. The poke cake method allows the flavors to seep deep into the cake, creating a moist and flavorful experience with every bite. Whether you’re a novice baker or a seasoned pro, this recipe is simple and satisfying, promising a delightful end result that will impress your friends and family.

Ingredients

• For the Cake:
• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsweetened coconut milk
• ½ cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup shredded sweetened coconut
• For the Coconut Milk Mixture:
• 1 can (14 ounces) coconut milk
• 1 teaspoon vanilla extract
• ½ cup sweetened condensed milk
• For the Topping:
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut (toasted, optional)

Preparation Method

Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9x13-inch baking pan will ensure that your cake comes out perfectly and doesn’t stick. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until they are evenly mixed. This is a crucial step as it ensures that the baking powder is distributed evenly throughout the cake, helping it rise beautifully.

In a separate bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract. Once these wet ingredients are well mixed, pour them into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Once the batter is combined, fold in the shredded coconut for that lovely texture and flavor contrast.

Pour the cake batter into the prepared baking pan, smoothing the surface with a spatula. Bake in your preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your cake, as oven temperatures can vary. The cake should be slightly golden on top, giving off a sweet coconut aroma that will make your mouth water.

Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes. While it cools, prepare the coconut milk mixture by whisking together the coconut milk, vanilla extract, and sweetened condensed milk in a bowl. This mixture will soak into the cake, creating that signature poke cake texture.

After the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake. Be generous with the holes, as this is where the coconut milk mixture will seep in, infusing the cake with incredible flavor. Pour the coconut milk mixture evenly over the top of the cake, allowing it to soak in. This step is crucial; the more the cake absorbs the mixture, the more flavorful and moist it will become. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours, or overnight if possible. This chilling time helps the flavors meld beautifully.

While the cake is chilling, you can prepare the topping. In a large mixing bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add in the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. This will create a luscious, fluffy topping that complements the rich flavors of the cake perfectly. If you want to add an extra layer of flavor and texture, consider toasting the shredded coconut in a dry skillet over medium heat until golden brown. This adds a lovely crunch and enhances the coconut flavor.

Once your cake is chilled and ready to be served, spread the whipped cream topping evenly across the top. You can use a spatula or a piping bag for a more decorative finish. If you’ve toasted the coconut, sprinkle it generously over the whipped cream for that added crunch and visual appeal.

Tips and Conclusion

If you’re looking to make this Coconut Poke Cake even more special, consider adding layers of fresh fruit such as pineapple or mango between the cake and the whipped cream topping. This not only adds a burst of flavor but also brings a beautiful, colorful contrast to the cake. For storage, keep the cake in an airtight container in the refrigerator, where it will stay fresh for up to five days. Just note that the whipped cream topping may lose a bit of its fluffiness over time, so it’s best to add it just before serving if you plan to make the cake in advance.



Preparing the Coconut Poke Cake is not just about baking; it’s about creating an experience that brings joy and satisfaction. Each bite is a reminder of sunny days and tropical breezes, making it the perfect dessert for any occasion. The combination of moist cake, rich coconut flavor, and fluffy topping is simply irresistible. Once you’ve enjoyed this delightful dessert, consider exploring other tropical-inspired recipes on our site, such as a refreshing Mango Mousse or a classic Pineapple Upside-Down Cake. We’d love for you to share this recipe with your friends and family, inviting them to join you in the joy of baking. Happy baking, and may your kitchen always be filled with the sweet aroma of delicious treats!