Coconut poke cake: the name alone conjures up images of a tropical paradise, doesn’t it? Imagine fluffy white cake soaked in a sweet coconut sauce, topped with a fluffy cloud of whipped cream and a generous sprinkle of toasted coconut flakes. It’s a dessert that’s both comforting and exotic, familiar yet exciting. And the best part? It’s surprisingly easy to make from scratch!
This recipe for coconut poke cake is one I’ve been making for years. It’s a favorite at potlucks and family gatherings, and I’m always met with requests for the recipe. I’m happy to share it with you today, along with all the tips and tricks I’ve learned over the years to make sure your cake turns out perfectly moist, flavorful, and utterly irresistible.
Gather Your Ingredients
For this recipe, you’ll need some pantry staples and a few special ingredients to capture that delicious coconut flavor:
For the cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 3/4 cups (375g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
For the coconut soak:
- 1 can (13.5oz) full-fat coconut milk
- 1/2 cup (100g) granulated sugar
For the topping:
- 1 1/2 cups (360ml) heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (50g) sweetened shredded coconut, toasted
Don’t have buttermilk? No problem! Simply add 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill it with milk to the 1 cup mark. Let it sit for 5 minutes, and voila, you’ve got buttermilk!
Tools of the Trade
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Small saucepan
Let’s Get Baking!
1. Preparing the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a wooden toothpick inserted into the center comes out clean.
