Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Coconut Poke Cake
Moist coconut poke cake topped with coconut whipped cream and shredded coconut.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
20
servings
Calories
335
kcal
Author
Kate @ I Heart Eating
Equipment
9x13 pan
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
US Customary
-
Metric
Instructions
Preheat oven to 350F. Grease a 9×13 inch cake pan. Set aside.
Add the buttermilk, vegetable oil, coconut extract, and eggs to a large bowl.
Whisk until well-combined.
Add the flour, sugar, baking soda, and salt, and whisk just until combined. Do not overmix.
Whisk in the hot water until just incorporated. Do not overmix.
Scrape down the sides of the bowl as needed.
Pour the batter into the prepared cake pan.
Bake for 20-30 minutes, or until a toothpick comes out clean.
Remove the cake from the oven, and use the end of a wooden spoon to poke holes all over the top of the cake.
In a medium bowl, stir together the sweetened condensed milk and the cream of coconut.
Gradually pour over the top of the cake, stopping to allow the mixture to soak into the holes before continuing.
Let the cake cool to room temperature.
To make the topping, add the heavy whipping cream, powdered sugar, and coconut extract to a large mixing bowl.
Beat on low speed for 30 seconds to incorporate the powdered sugar.
Increase to high speed and beat until stiff peaks form.
Spread the whipped cream over the top of the cooled cake.
Sprinkle with shredded coconut.
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
Serving:
1
serving
|
Calories:
335
kcal
|
Carbohydrates:
49
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
238
mg
|
Potassium:
130
mg
|
Fiber:
1
g
|
Sugar:
36
g
|
Vitamin A:
410
IU
|
Vitamin C:
1
mg
|
Calcium:
69
mg
|
Iron:
1
mg