Coconut Poke Cake

I have to admit, coconut cakes hold a special place in my heart. They remind me of something simple yet so rewarding—the kind of dessert that doesn’t need any fancy fuss, but still manages to steal the show every single time. This Coconut Poke Cake is exactly that.

What I love most is how easy it feels. You bake a soft, fluffy cake, poke little holes all over, and then let it drink up a sweet coconut mixture that makes every bite moist and full of flavor.

Once it’s topped with a blanket of whipped cream and a sprinkle of golden toasted coconut, it’s the kind of cake that disappears quickly at the table.

It’s creamy, soft, a little crunchy on top—and honestly, one of those cakes you’ll find yourself making again just because everyone keeps asking for “one more slice.”

Table of Contents

Coconut Poke Cake Recipe

Ingredients

For the Cake:

1 ½ cups all-purpose flour (sifted for a light texture)
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon fine salt
½ cup unsalted butter (softened at room temperature)
1 cup granulated sugar
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (for flavor boost)
¾ cup buttermilk (room temperature, ensures softness)

For the Coconut Milk Soak:

1 can (400 ml) unsweetened coconut milk
½ cup sweetened condensed milk

For the Frosting:

1 ½ cups heavy whipping cream (cold)
4 tablespoons powdered sugar (sifted)
½ teaspoon vanilla extract
½ teaspoon coconut extract

For Garnish:

1 cup sweetened shredded coconut (toasted until golden)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Grease a 9×9 inch square cake pan or line it with parchment paper for easy removal.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed until pale and fluffy (about 3 minutes).
Add eggs one at a time, beating well after each. Mix in vanilla and coconut extract.
Reduce the speed to low and add the flour mixture in three parts, alternating with buttermilk, beginning and ending with flour. Mix gently until just combined—do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes.
Using the handle of a wooden spoon, poke deep holes all over the warm cake, spacing them about 1 inch apart.
In a small bowl, whisk together coconut milk and sweetened condensed milk until smooth.
Slowly pour the mixture over the cake, allowing it to seep into the holes. The cake should look moist but not soggy.
Cover and refrigerate for at least 2 hours (overnight gives the best flavor).
In a chilled mixing bowl, beat the heavy whipping cream on medium-high speed until soft peaks form.
Add powdered sugar, vanilla extract, and coconut extract. Beat again until stiff peaks form. Do not overwhip.
Spread the whipped cream frosting evenly over the chilled cake.
Sprinkle toasted shredded coconut generously on top, pressing lightly so it sticks.
Chill the cake for another 30 minutes before slicing for neat squares.
Serve cold for the best texture and flavor.

How Do You Make a Coconut Poke Cake Moist?

For a soft and moist Coconut Poke Cake, try these simple tricks:

Bake gently: Remove the cake from the oven as soon as it’s fully baked, not later.
Poke while warm: Warm cake absorbs the coconut mixture better.
Pour slowly: Add the milk mixture little by little so it soaks in evenly.
Chill overnight: Resting in the fridge makes the cake extra creamy inside.
Cover well: Seal the cake so it doesn’t dry out while cooling.

Should Coconut Poke Cake Be Stored In The Fridge?

The fridge keeps this cake fresh and safe to eat.

Always refrigerate: The coconut and milk filling need cool storage.
Use airtight cover: Wrap with plastic or use a tight lid to keep moisture in.
Shelf life: Stays good for 3 to 4 days when stored properly.
Serve cold: The flavor and texture are best when chilled.

Can I Make Coconut Poke Cake Ahead Of Time?

Making it early can improve the taste and texture.

Best timing: Prepare 1 day before serving for maximum flavor.
Store chilled: Keep in the fridge after soaking with the coconut mixture.
Add topping later: Wait to add whipped cream and coconut until closer to serving.
Refresh before serving: A quick extra sprinkle of coconut makes it look fresh.

Can I Use a Boxed Cake Mix For Coconut Poke Cake?

A boxed mix can save time and still taste amazing.

Choose light flavors: White or yellow cake mix works best.
Boost flavor: Add a teaspoon of coconut extract for richness.
Use milk instead of water: Gives a softer crumb.
Don’t skip soaking: Follow the same poke-and-pour step as homemade cakes.

Is Toasted Coconut Necessary For Coconut Poke Cake?

It’s optional, but toasting adds a special flavor and texture.

More flavor: Toasting deepens the coconut taste.
Extra crunch: Gives a contrast to the soft cake and cream.
Looks better: Golden coconut topping makes the cake more appealing.
Personal choice: Use plain shredded coconut if you prefer softer topping.

How Do You Toast Coconut Perfectly For Topping?

Toasting coconut is quick but needs attention.

Even layer: Spread coconut in a thin layer on a tray or pan.
Oven method: Bake at 325°F (160°C) for 5–8 minutes, stirring once.
Pan method: Heat in a dry skillet on low, stirring often.
Watch closely: Coconut changes color fast—remove once golden.
Cool fully: Let it cool before sprinkling on the cake.

Can I Make Coconut Poke Cake Without Condensed Milk?

Yes, here are a few swaps that work well.

Coconut cream: Thick and naturally rich in flavor.
Sweetened coconut milk: Lighter but still adds moisture.
Vanilla pudding: Smooth and creamy alternative.
Evaporated milk with sugar: Mix for a sweet soaking liquid.

Can I Freeze Coconut Poke Cake?

Freezing helps you save leftovers or prepare in advance.

Freeze without topping: Add whipped cream and coconut after thawing.
Wrap tightly: Use plastic wrap and foil for best protection.
Label and date: Keep track of storage time.
Thaw in fridge: Let it defrost overnight for best texture.
Add fresh topping: Finish with whipped cream and toasted coconut before serving.