Coconut Poke Cake

This Coconut Poke Cake is delightfully coconutty, fresh, and light-tasting. It is hand-mixed and soaked in sweetened coconut milk. Topped with crushed pineapple, fresh whipped cream, and coconut flakes, it is perfect for Easter or any occasion that calls for the most delicious cake!

If you enjoy a light and not overly sweet cake, this one is for you! Every bite is pure heavenly tenderness. There’s a ton of coconut flavor with a touch of pineapple. I’ve gained a couple of pounds from coconut cakes alone in the past two weeks, but I’m not tired of them yet. They’re just that good!!

And oh boy! Is this cake a crowd-pleaser?! I sent my husband to work with one of my test batches, and he said it received RAVE reviews! Needless to say, I immediately put the brakes on tweaking my coconut cake recipe after the feedback.😃

What’s a poke cake?

Did you know that poke cakes, also known as poke-and-pour cake, originated in the 1970s? They consist of cake baked in a cake pan that is then poked with holes. A liquid, originally Jell-O, is poured over it, making the cake incredibly moist.

What I love about poke cakes, especially this one, is how simple they are to prepare. Plus, they can be served right from the pan, making them easy to transport.

Ingredients needed:

• All-purpose flour—the foundation of the cake providing structure and texture.
• Cream of coconut—it comes in a can and is very different from canned coconut milk. It is syrupy and sweet.
• Canned coconut milk—is used to soak the cake to infuse additional coconut flavor and add moisture. You can find it in the Asian foods or Goya section of the supermarket.
• Heavy cream—to make the whipped cream topping.
• Eggs—for adding structure, richness, and airiness.
• Granulated sugar—to provide sweetness.
• Confectioners’ sugar—to add sweetness to the coconut milk used for soaking the cake. It dissolves much faster than granulated sugar.
• Baking powder—for leavening.
• Salt—to balance the flavor. Without it, the cake can taste sweet but flat.
• Vanilla extract—flavor enhancer.
• Coconut extract—to amp up the coconut flavor.
• Canola or vegetable oil—it keeps the cake moist and tender while also aiding in leavening by trapping gas bubbles.
• Sweetened coconut flakes—for topping. Add as much or as little as you prefer.
• Food coloring—use coconut flakes to create accent colors. This step is optional; you can leave the coconut flakes completely white if you prefer.

Recipe highlights:

• Sift flour, salt, and baking powder. Set aside.
• Use a hand whisk to beat the eggs. Then, add the cream of coconut, oil, and the two extracts.
• Add the dry ingredients. Whisk until smooth. Pour the batter into a prepared 9″ x 13″ baking pan and bake for 17-22 minutes. Let cool for 10 minutes.
• Combine coconut milk, coconut extract, and confectioners’ sugar in a bowl. Use a chopstick or thick bamboo skewer to poke holes into the cake. Slowly pour the coconut milk mixture over it.

• Once the liquid is absorbed, spread drained crushed pineapple over the top.
• When the cake has fully cooled completely, whisk the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form. Spread over the cake.
• Add the coconut flake topping. To create the accent color flakes, add a tiny speck of food coloring to a small plastic storage bag. Dilute with a few drops of water, then add the coconut flakes and shake. Allow to air dry before use.
• Refrigerate for at least two hours before serving. Overnight is best.
• Detailed instructions are in the recipe card below.

Alternatives to crushed pineapple topping:

Pineapple and coconut are classic combinations that blend beautifully, creating a fresh tropical flavor profile. However, you can replace the pineapple. Substitute it with strawberry or raspberry jam. Alternatively, try pudding: chocolate, lemon, or cream cheese would be delicious!

For the finishing touch:

As you can see here, you can dye some coconut flakes with food coloring. It’s super easy! The instructions are provided in the recipe card. Customize the color combinations to your liking!

Alternatively, consider using chopped nuts, sprinkles, or decorative pineapple slices.

How to store:

Cover tightly with a lid or aluminum foil to store and refrigerate for up to 4 days.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Electric mixer—is not needed for the cake but you might want it to make the whipped cream topping. This has seven speeds, a quick-release button, and a lockable swivel cord to keep the cord from getting in the way.
• Silicone spatula—this set of assorted spatulas and a brush is heat resistant up to 500°F.
• Mixing bowls—this set of nesting three varying-sized mixing bowls have good grip handles, non-slip bottoms, and a pour spout. I have this set and love it!
• Fine mesh sieve—for sifting the four.
• Wire hand whisk—stainless steel balloon whisk with a comfortable nonslip handle.
• 9″ x 13″ Baking pan—this nonstick cake pan is oven-safe up to 450° F and comes with a plastic lid or easy storage.
• Thick bamboo skewer or a chopstick—for poking holes into the cake.
• Gel food coloring—for coloring the coconut flakes for a decorative touch. This is optional. You can keep all the coconut flakes white.

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Coconut Poke Cake

Author: In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 25 minutesCook time: 18 minutesRest time:4 hours Total time:4 hours 43 minutesServings:12 Servings

Description

This Coconut Poke Cake is delightfully coconutty, fresh, and light-tasting. It is hand-mixed and soaked in sweetened coconut milk. Topped with crushed pineapple, fresh whipped cream, and coconut flakes, it is perfect for Easter or any occasion that calls for the most delicious cake!

Ingredients

• 2 1/4 cups all-purpose flour + more for flouring the pan
• 1 (15 ounce) can cream of coconut (See Note *)
• 1 (13.5 ounce) can coconut milk
• 3 large eggs, room temperature
• 1 (20 ounce) can crushed pineapple in 100% juice
• 2/3 cup confectioners’ sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 tablespoon + 1/2 teaspoon coconut extract, divided
• 1/4 cup canola or vegetable oil + more for greasing the pan

For topping:

• 1 1/2 cups heavy cream
• 1/4 cup confectioners’ sugar
• 3/4 teaspoon vanilla extract
• 1 1/2 cups sweetened coconut flakes (about 4 ounces)
• gel food coloring, optional (See Note **)

Instructions

1. Preheat the oven to 350°F. Lightly grease all sides of a 9″ x 13″ baking dish with oil. Dust with flour, then shake off the excess. Set aside.
2. Sift flour, salt, and baking powder through a fine mesh sieve into a bowl. Set aside.
3. Pour the cream of coconut into a bowl. Microwave it for 30 seconds to melt the solids. You can skip this step, but you’ll need to mix it more to smooth out the lumps when it’s combined with the other wet ingredients.
4. Whisk the eggs in a large mixing bowl for one minute. Gradually add the cream of coconut while beating continuously. Incorporate the oil, vanilla extract, and 2 teaspoons of coconut extract. Keep beating for another minute.
5. Add the dry ingredients and whisk until everything is blended and smooth. Pour the batter into the baking pan and level the top. Bake for 17 to 22 minutes, or until a toothpick comes out with a few dry crumbs attached.
6. After removing the cake from the oven, let it cool for 10 minutes. Meanwhile, pour the can of coconut milk into a bowl. Add 2/3 cup of confectioners’ sugar and 1 1/2 teaspoon of coconut extract. Whisk until well blended.
7. Use a chopstick or thick bamboo skewer to poke holes in the cake about 1 inch apart. Slowly pour the coconut mixture over the top.
8. Drain the crushed pineapple using a fine mesh sieve. Either repurpose or discard the juice. Once the coconut milk has been absorbed by the cake, spread the pineapple on top.
9. You can add the whipped cream and coconut flake topping any time after the cake has completely cooled, but it’s best to do so just before serving if you want the freshest whipped cream.
10. Cover and refrigerate for at least two hours. Overnight is the best option for the flavors to meld.
    

For the whipped cream topping:

11. Add the heavy cream, confectioners’ sugar, and vanilla extract to a mixing bowl. Beat on low and gradually increase to medium-high until stiff peaks form (about 4 minutes).
12. Spread over the cake. Sprinkle with the coconut flakes. (See Note ** below for instructions on dyeing the coconut flakes, which is optional.)
13. Makes 12 servings.

Notes:

• * Cream of coconut is different from coconut milk. It is packaged in a can and has a thick, syrupy consistency. I usually find it in the Goya foods or drink mixer section of my grocery store.
• **If you want to add a sprinkling of color to the cake like this one, it’s easy. Choose three different colors of gel food coloring. For each, squeeze a tiny drop about the size of half a peppercorn into a small plastic storage bag. Add a few drops of water and blend. Then, add 1 rounded teaspoon of coconut flakes. Close the bag and shake it to coat the coconut. Spread the coconut onto a flat surface to air dry. Repeat the process with the other two colors.

Keywords:Poke Cake Recipe, Coconut Poke Cake, Coconut Cake Recipe, Cream of Coconut

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