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5.0 from 6 votes

Coconut Poke Cake

Moist coconut poke cake topped with coconut whipped cream and shredded coconut.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 20 servings
Calories: 335 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 ½ cups all purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 ½ teaspoons coconut extract
  • 2 large eggs
  • 3/4 cup hot water
Filling
  • 3/4 cup sweetened condensed milk
  • 1/2 cup cream of coconut
Topping
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 ½ teaspoon coconut extract
  • 1 ½ cups sweetened shredded coconut

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Grease a 9×13 inch cake pan. Set aside.
  2. Add the buttermilk, vegetable oil, coconut extract, and eggs to a large bowl.
  3. Whisk until well-combined.
  4. Add the flour, sugar, baking soda, and salt, and whisk just until combined. Do not overmix.
  5. Whisk in the hot water until just incorporated. Do not overmix.
  6. Scrape down the sides of the bowl as needed.
  7. Pour the batter into the prepared cake pan.
  8. Bake for 20-30 minutes, or until a toothpick comes out clean.
  9. Remove the cake from the oven, and use the end of a wooden spoon to poke holes all over the top of the cake.
  10. In a medium bowl, stir together the sweetened condensed milk and the cream of coconut.
  11. Gradually pour over the top of the cake, stopping to allow the mixture to soak into the holes before continuing.
  12. Let the cake cool to room temperature.
  13. To make the topping, add the heavy whipping cream, powdered sugar, and coconut extract to a large mixing bowl.
  14. Beat on low speed for 30 seconds to incorporate the powdered sugar.
  15. Increase to high speed and beat until stiff peaks form.
  16. Spread the whipped cream over the top of the cooled cake.
  17. Sprinkle with shredded coconut.
  18. Refrigerate the cake until ready to serve.

Notes

  • Buttermilk: Regular or low-fat buttermilk will work. If you can't find buttermilk, you can make a homemade buttermilk substitute.
  • Vegetable oil: Or a similar neutral oil.
  • Hot water: The water should just be tap hot, not boiling.
  • Sweetened condensed milk: Regular or low-fat sweetened condensed milk will work.
  • Cream of coconut: Cream of coconut is different than coconut milk. It's usually found in the drink mixer section in the grocery store.
  • Nutrition values are estimates. 

Nutrition Information

Serving 1serving Calories 335kcal (17%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 48mg (16%) Sodium 238mg (10%) Potassium 130mg (4%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 410IU (8%) Vitamin C 1mg (1%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 20servings

Amount Per Serving

Calories 335

% Daily Value*

Serving 1serving
Calories 335kcal 17%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 14g 22%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 48mg 16%
Sodium 238mg 10%
Potassium 130mg 3%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 410IU 8%
Vitamin C 1mg 1%
Calcium 69mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.