Coconut Poke Cake Recipe
This homemade coconut poke cake is a moist, tropical delight infused with a creamy coconut syrup and topped with fluffy whipped cream and toasted coconut flakes. The secret ingredients—coconut extract, lime juice, and cardamom—enhance its flavor, making it an irresistible dessert for any occasion.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Fork (for poking holes)
- Spatula
- Cooling rack
Ingredients
- 1 box 15.25 oz yellow cake mix
- 1 cup coconut milk
- 1/2 cup water
- 3 large eggs
- 1/2 cup unsalted butter melted
- 1 cup shredded coconut
- 1 can 14 oz sweetened condensed milk
- 1/2 cup coconut cream
- Secret Ingredient 1: 1/4 cup coconut extract
- Secret Ingredient 2: 2 tablespoons lime juice
- Secret Ingredient 3: 1 teaspoon cardamom powder
- 1 cup whipped cream for topping
- 1/2 cup toasted shredded coconut for garnish
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- Make the Cake Batter: In a mixing bowl, whisk together the yellow cake mix, coconut milk, water, eggs, and melted butter until smooth. Stir in shredded coconut.
- Bake the Cake: Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Coconut Syrup: While the cake is baking, mix sweetened condensed milk, coconut cream, coconut extract, lime juice, and cardamom powder in a bowl.
- Poke & Soak: Once baked, remove the cake from the oven and use a fork to poke holes all over. Slowly pour the coconut syrup over the warm cake, allowing it to soak in.
- Cool & Decorate: Let the cake cool for at least 20 minutes. Then, spread whipped cream over the top and sprinkle with toasted shredded coconut.
- Serve & Enjoy: Slice and serve chilled or at room temperature for the best flavor!
Notes
For an extra tropical twist, add pineapple chunks to the batter.
Let the cake sit overnight for even more flavor absorption.
Store leftovers in the refrigerator for up to 3 days.
Let the cake sit overnight for even more flavor absorption.
Store leftovers in the refrigerator for up to 3 days.
