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Creamy Coconut Cream Poke Cake

creamy coconut cream poke cake - featured image
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A moist and tender poke cake infused with homemade creamy coconut pudding and topped with crunchy toasted sweetened shredded coconut. Perfect for gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • 1 ¾ cups (350 grams) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 grams) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup (240 ml) canned full-fat coconut milk
  • 1 tablespoon vanilla extract
  • 1 ½ cups (360 ml) canned full-fat coconut milk (for filling)
  • ½ cup (100 grams) granulated sugar (for filling)
  • 3 tablespoons cornstarch
  • Pinch of salt (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup (80 grams) sweetened shredded coconut (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  3. In another bowl, beat softened butter until fluffy (about 2 minutes). Add eggs one at a time, mixing well after each.
  4. Stir in 1 cup full-fat coconut milk and 1 tablespoon vanilla extract until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean. Do not overbake.
  8. While the cake bakes, prepare the coconut cream filling: In a medium saucepan, whisk together 1 ½ cups full-fat coconut milk, ½ cup sugar, cornstarch, and a pinch of salt.
  9. Cook over medium heat, whisking constantly until thickened and just starting to bubble (about 5-7 minutes). Remove from heat and stir in 1 teaspoon vanilla extract. Let cool slightly.
  10. Once the cake is warm, poke holes evenly about 1 inch apart all over the surface using the handle of a wooden spoon or skewer.
  11. Slowly pour the coconut cream filling over the cake, allowing it to seep into the holes.
  12. Spread shredded coconut on a baking sheet and toast in the oven at 350°F for 5-7 minutes until golden brown, stirring halfway through. Watch closely to prevent burning.
  13. Sprinkle the toasted coconut evenly over the cake.
  14. Refrigerate the cake for at least 2 hours or overnight before serving to allow flavors to meld and the cake to set.

Notes

Use room temperature ingredients for better mixing and fluffier cake. Avoid overmixing the batter to keep the cake tender. Poke holes evenly and do not poke through the bottom. Slowly pour the coconut cream filling to allow it to soak in. Toast coconut carefully to avoid burning. Chill the cake well for best flavor and texture. For gluten-free, substitute almond flour but expect a denser cake. For dairy-free, use a firm butter substitute.

Nutrition

Keywords: coconut poke cake, creamy coconut cake, toasted coconut topping, easy poke cake, homemade coconut pudding, tropical dessert

Find it online: https://pokirecipes.com/creamy-coconut-cream-poke-cake-recipe-easy-homemade-toasted-coconut-topping/