Monday, February 6, 2017

Coconut Poke Cake

This is a close up of the Coconut Poke Cake Katherine and I made this weekend. The recipe is from Carolyn, and she declares it the "best cake ever" and you don't even have to like coconut. It also has about a bajillion calories per slice. Eat at your own risk.

Katherine took the cake back to Indiana today for the Super Bowl party she and Josh are going to. I won't get to taste it, but she is supposed to report back.

It has a lot of ingredients (for me), but it was SIMPLE to make.

Coconut Poke Cake

2 1/4 cups flour
1 cup sugar
2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 cup unsalted butter, melted and cooled
3/4 c. whole buttermilk
3 large eggs
1 t. vanilla extract
1/2 t. coconut extract
1 (14 oz.) can sweetened, condensed milk
3/4 cup coconut milk

Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch pan.

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add melted butter, buttermilk, eggs, vanilla, and coconut extract. Beat with a mixer at low speed until combined, about 2 minutes. Pour into prepared pan

Bake until a toothpick comes out clean, about 25 minutes. Let cool for 5 minutes. Poke holes all over cake with something round, about the size of a pencil (I used a fat straw).

In a medium bowl, whisk together the condensed milk and coconut milk; pour evenly over cake. Cover with foil and refrigerate about 4 hours. Spread whipped cream frosting over cake and sprinkle with coconut flakes.

Whipped Topping

Place mixing bowl and wire beater in freezer for 20 minutes before making topping.

1 cup heavy whipping cream
2-3 T. confectioner's sugar
1 t. vanilla
3/4 cup sweetened, flaked coconut, toasted (I did not toast mine)

Pour whipping cream into cold bowl. Add powdered sugar. Start to whip on medium speed. Whip for 2 or 3 minutes, then scrape the sides. Add vanilla. Continue to whip, increasing the speed gradually until stiff peaks form (but before it turns to butter).


  1. So....Katherine...was there any left? My mouth is watering just thinking about a piece of that cake! You have to toast the coconut, it adds depth of flavor, lol.

    1. She said it was amazing and everyone loved it...even without the coconut toasted!

  2. It was a huge hit!!! Next time for sure I am going to toast the coconut! Thanks for sharing your recipe :-)

    1. You're welcome! So glad everyone loved it as much as we do.