Heavenly Coconut Poke Cake Recipe

This Heavenly Coconut Poke Cake is the ultimate dessert for coconut lovers! It’s a moist and flavorful cake infused with a sweet coconut milk mixture, topped with fluffy whipped cream and toasted coconut. This easy recipe is perfect for any occasion, from casual get-togethers to special celebrations.

Imagine sinking your fork into a slice of this incredibly moist Coconut Cake, with its delicate coconut flavor, creamy whipped topping, and crunchy toasted coconut. It’s a true delight!

Recipe Details

• Flavor Profile: Sweet and tropical, with a rich coconut flavor complemented by creamy whipped topping.
• Texture: Moist cake, a creamy filling, and a fluffy topping with a delightful crunch from the toasted coconut.
• Prep Time: 30 minutes
• Cook Time: 35-40 minutes
• Chill Time: 1 hour (minimum)
• Difficulty: Easy

What You’ll Need

The foundation of this scrumptious dessert is a light and tender Coconut Cake, perfectly complemented by a blend of sweetened condensed milk and cream of coconut. The whipped cream topping offers a cloud-like texture and additional sweetness, while toasted coconut adds a delightful crunch and enhanced coconut flavor.

Ingredient Notes

• – All-Purpose Flour – Provides the structure for the cake, ensuring it bakes properly and holds its shape.
• – Sugar – Adds sweetness and helps with browning in the oven.
• – Baking Powder – Acts as a leavening agent, causing the cake to rise and become light and airy.
• – Coconut Extract – Enhances the coconut flavor in both the cake and the whipped cream.
• – Sweetened Condensed Milk – Adds a rich, creamy sweetness to the cake that is essential to the poke cake concept.
• – Cream of Coconut – Adds a more intense coconut flavor and creaminess that is perfect for the soak.
• – Heavy Whipping Cream – The base for the whipped cream topping, creating a light and airy texture.
• – Toasted Coconut – Provides a delicious crunch and intensifies the coconut flavor in the cake.

Add-ins and Substitutions

• You can add a dash of vanilla extract to the whipped cream for a slightly different flavor profile.
• For a richer cake, you could substitute some of the milk with coconut milk for a deeper coconut flavor. However, ensure that the final liquid measurements remain the same.
• Consider adding a small amount of shredded coconut to the batter itself for extra texture.

How to Make Heavenly Coconut Poke Cake

Follow these easy steps to create the ultimate Coconut Cake:

1. Preheat your oven to 350F (176C) and prepare a 9×13 inch cake pan. Line a baking sheet with parchment paper.
2. Spread shredded coconut on the baking sheet and toast in the oven until golden brown, about 8-10 minutes. Let the coconut cool.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
4. In a separate bowl, combine milk, oil, coconut extract, and eggs.
5. Add the wet ingredients to the dry ingredients and mix until everything is well combined.
6. Slowly add water to the batter and mix until smooth.
7. Pour the batter into the prepared pan and bake for 28-30 minutes, or until done.
8. Remove the cake from the oven and poke holes all over the top.
9. Mix sweetened condensed milk and cream of coconut in a small bowl.
10. Pour the milk mixture over the warm cake, letting it soak in. Let the cake cool completely.
11. In a large bowl, whip together heavy cream, powdered sugar, and coconut extract until stiff peaks form.
12. Spread the whipped cream over the cooled cake and top with toasted coconut.
13. Refrigerate the cake until ready to serve.

Pro Tip: Ensure your ingredients are at room temperature for the best cake texture, and don’t overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tougher cake.

Recipe Tips

• Use a toothpick to check for doneness; the cake is ready when the toothpick comes out clean.
• Let the cake cool completely before adding the whipped cream to prevent it from melting.
• For even baking, ensure the cake batter is evenly spread in the pan.
• Store leftovers in the refrigerator, covered, to keep the cake moist.
• If you don’t have a specific tool for poking holes, a wooden skewer or the end of a wooden spoon works well.

FAQs

• Can I use a different type of milk?
  Yes, you can substitute the milk with a non-dairy alternative like almond or soy milk. However, the flavor will change slightly.
• How can I tell when the cake is done baking?
  The cake is done when a toothpick inserted into the center comes out clean. The edges should also be lightly golden.
• Can I make this cake ahead of time?
  Yes, you can bake the cake a day in advance, let it cool, and then add the coconut milk mixture and whipped cream just before serving.
• Can I freeze the cake?
  It is not recommended to freeze the cake with the whipped cream topping as it does not freeze well. You can freeze the cake without the topping, well-wrapped in plastic wrap, for up to a month. Thaw in the refrigerator before adding the whipped cream.

Serving Suggestions

• Serve with fresh tropical fruits like mango or pineapple.
• A drizzle of coconut syrup.
• A scoop of coconut ice cream.
• Enjoy with a cup of coffee or tea for an afternoon treat.

Make This Recipe in Advance

• The cake and the coconut milk mixture can be made a day in advance and stored separately in the refrigerator. Assemble the layers and add the whipped cream just before serving.
• The whipped cream and toasted coconut should be added right before serving for the best texture.
• Leftovers can be stored, covered, in the refrigerator for up to 3-4 days.

Heavenly Coconut Poke Cake

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• Author: Emma Hart
• Total Time: 70
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A moist and tropical coconut cake infused with a sweet coconut milk soak, topped with whipped cream and toasted coconut. Easy to make and perfect for gatherings, this dessert delights with layers of flavor and texture.

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Ingredients

Scale 1x2x3x

2 1/2 cups all-purpose flour

2 cups sugar

3 tsp baking powder

1 tsp salt

1 cup milk

1/2 cup vegetable oil

1 1/2 tsp coconut extract

2 large eggs

3/4 cup water

3/4 cup sweetened condensed milk

1/2 cup cream of coconut

2 cups heavy whipping cream

1 cup powdered sugar

1 1/2 tsp coconut extract

1 1/2 cups toasted coconut

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Instructions

Preheat oven to 350°F (175°C)
Beat sugar and eggs until light
Add milk, vegetable oil, coconut extract, and water, mixing well
Gradually stir in all-purpose flour and baking powder, alternating with liquid ingredients
Pour batter into a greased 9×13-inch baking pan
Bake for 35-40 minutes until golden
Let cake cool completely
Poke small holes evenly throughout the cake
Mix sweetened condensed milk and cream of coconut, then pour evenly over the poke holes
Chill cake for 1 hour
Whip heavy cream, powdered sugar, and coconut extract until stiff peaks form
Spread whipped cream topping over chilled cake
Sprinkle with toasted coconut before serving

Notes

Substitute coconut extract with vanilla extract for a softer flavor
Use young coconut or shredded coconut in the cake for a texture variation
Store leftovers in airtight container in the refrigerator for up to 3 days

• Prep Time: 30
• Cook Time: 40
• Category: dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 375
• Sugar: 32g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 14g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg