Coconut Poke Cake

Coconut Poke Cake

Our editor’s favorite, this Coconut Poke Cake is full of sweet coconut flavor. Kitchen Tip: Place bowl and beaters in the freezer for a few minutes before whipping heavy cream. 

Coconut Cake
Makes 10 to 12 servings
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  1. 2 1⁄4 cups all-purpose flour
  2. 1 cup sugar
  3. 2 teaspoons baking powder
  4. 1⁄4 teaspoon baking soda
  5. 1⁄4 teaspoon kosher salt
  6. 1 cup unsalted butter, melted
  7. 3⁄4 cup whole buttermilk
  8. 3 large eggs
  9. 1 teaspoon vanilla extract
  10. 1⁄2 teaspoon coconut extract
  11. 1 (14-ounce) can sweetened condensed milk
  12. 3⁄4 cup coconut milk
  13. 4 cups sweetened whipped cream
  14. 3⁄4 cup sweetened flaked coconut, toasted
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Make a well in center of dry ingredients; add melted butter, buttermilk, eggs, vanilla, and coconut extract. Beat with a mixer at low speed until combined, about 2 minutes. Pour into prepared baking dish.
  3. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool for 5 minutes. Using a fork, poke holes in warm cake.
  4. In a medium bowl, whisk together condensed milk and coconut milk; pour over cake. Cover and refrigerate until chilled, about 4 hours.
  5. Spread whipped cream over cake. Sprinkle with coconut.
Taste of the South


  1. Coconut poke cake question: what kind of coconut milk? Canned coconut milk or the dairy-free sold in cartons in grocery refrigerated section?

  2. Della, add sugar to taste if you’re whipping REAL cream. (And why wouldn’t you????) 2 Tblsp sugar to 1 cup of heavy cream. You can always stir them together and test for sweetness before you begin the beating process if you’re that uncertain.


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