Coconut Poke Cake
This is a soft, fluffy coconut poke cake with a sweet condensed milk soak that keeps it incredibly moist. The frosting is light and fluffy—more cloud-like than a heavy buttercream—but still stable and rich from cream cheese and coconut cream. Finished with lots of coconut on top.
Servings 15 servings
Calories 650kcal
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour 270 g
- 2 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp fine salt
- ½ cup unsalted butter softened (113 g)
- 1⅔ cups granulated sugar 330 g
- ¼ cup neutral oil 60 ml
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- ½ tsp coconut extract
- ½ cup sour cream 120 g
- ¾ cup plus 2 tbsp canned full-fat coconut milk 210 ml
- ¾ cup sweetened shredded coconut 60 g
Coconut Milk Soak
- ½ cup sweetened condensed milk 150 g
- 1 cup coconut milk 240 ml
Coconut Cloud Frosting
- 8 oz cream cheese softened (226 g)
- ½ cup unsalted butter softened (113 g)
- ½ cup coconut milk 120 ml
- 1¼ cups powdered sugar 150 g
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1¼ cup cold heavy cream 300 ml
For Finishing
- 2 to 3 cups shredded coconut
Instructions
Prepare the Pan:
- Lightly grease a 9x13-inch pan with spray oil. Cut two long strips of parchment paper and lay them across the pan in opposite directions, overlapping in the center and extending up the sides to create handles. I line the pan this way so I can easily slide the parchment strips out from underneath the cake before adding the milk soak, rather than leaving the paper in the pan. Check pictures in the post for reference.
Make the Cake:
- Preheat the oven to 350°F (175°C).
- Open the coconut milk and pour it into a bowl. Whisk until smooth and evenly combined. You’ll use some in the cake batter, some in the milk soak, and some in the frosting. You’ll need about 1½ cans total for this recipe. I used Thai Kitchen brand coconut milk. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, or the bowl of a mixer, beat the butter for thirty seconds. Add the sugar and beat for another 4 to 5 minutes until light and fluffy.
- Add the oil and beat for another minute to combine.
- Add the eggs one at a time, mixing well after each addition. Along with the final egg, add the vanilla and coconut extract.
- Add the sour cream and stir. Then add one third of the dry ingredient mixture and mix on low to combine.
- Add half of the coconut milk and mix. Follow with another third of the dry ingredient mixture. Stir just until incorporated.
- Pour the rest of the milk in and mix. Add the remaining flour mixture and stir.
- Fold in the shredded coconut.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 32 to 38 minutes, until the center springs back lightly and a toothpick comes out with just a few moist crumbs.
Make the Coconut Milk Soak:
- Whisk the sweetened condensed milk and coconut milk together until smooth.
- Once the cake has cooled for about 30 minutes, poke holes all over the surface with a skewer or fork. If you used my parchment-paper method, gently pull the strips out from underneath the cake.
- Slowly pour the soak evenly over the cake. It may look like a lot at first, so give it a moment to absorb before adding more. Use a pastry brush to help spread the soak evenly across the surface.
- Cover the cake with plastic wrap and refrigerate for at least a few hours, preferably overnight.
Make the Coconut Cloud Frosting:
- Beat the butter for 30 seconds. Add the cream cheese and beat for another minute until smooth.
- Add the powdered sugar and beat until incorporated.
- Add the coconut milk, vanilla, and coconut extract. Mix until combined. Set aside.
- In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer over medium-high speed. Once the peaks are stiff, stop whipping. Be careful not to over whip and have the whipped cream become chunky. You want peaks, but you still want the whipped cream to be smooth.
- Add half of the whipped cream to the bowl with the cream cheese mixture. Fold to combine. Add the remaining whipped cream and fold until light, fluffy, and fully combined.
- The frosting should feel airy and mousse-like while still holding its shape nicely.
Assemble:
- Spread the frosting over the chilled cake.
- Top generously with shredded coconut.
- Chill for at least 30 minutes before slicing.
Notes
To serve: This cake actually gets even better after a few hours—or overnight—in the refrigerator, as the soak has time to fully absorb into the crumb.
Coconut topping: You can toast the coconut for the topping, but I personally love the soft snowy texture of raw coconut here.
Storage: Store the cake in the fridge for up to 4 days. The frosting stays surprisingly fluffy.
Shredded Coconut: I used sweetened shredded coconut, which is softer and adds more moisture to the cake. If using desiccated coconut, reduce the amount from ¾ cup to ½ cup, since it is drier, finer, and absorbs more moisture from the batter.
Coconut Milk: I used Thai Kitchen full-fat coconut milk. The cake batter and milk soak were developed using coconut milk, not coconut cream, so I don’t recommend substituting coconut cream in those components. For the frosting, however, coconut cream may be used.
Sour cream: Full-fat plain Greek yogurt may be substituted in an equal amount.
Neutral oil: Use a mild-flavored oil such as vegetable, canola, avocado, or grapeseed oil. Avoid strongly flavored oils such as extra-virgin olive oil.
Coconut extract: The coconut extract strengthens the coconut flavor but may be omitted.
Cream cheese: Use full-fat, brick-style cream cheese for the most stable frosting. Spreadable cream cheese sold in tubs contains more moisture and may make the frosting too soft. You may have to reduce the amount of coconut milk, or add more powdered sugar.
Nutrition
Serving: 1slice | Calories: 650kcal