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Moist Coconut Poke Cake Recipe with Easy Cream Cheese Frosting

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A moist and flavorful coconut poke cake infused with full-fat coconut milk and topped with a tangy cream cheese frosting. Perfect for any occasion, this easy recipe delivers a tropical twist on a classic dessert.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 1/2 cups granulated sugar (300g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (113g), softened
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup full-fat coconut milk (240ml)
  • 1 can (13.5 oz / 400ml) full-fat coconut milk, room temperature
  • 1/2 cup sweetened shredded coconut (45g), toasted
  • 8 oz cream cheese (225g), softened
  • 1/4 cup unsalted butter (57g), softened
  • 3 cups powdered sugar (360g), sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly flour or line with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, beat softened butter until creamy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. Alternate adding dry ingredients and 1 cup coconut milk to the butter-egg mixture, starting and ending with dry ingredients. Fold gently to combine.
  5. Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Let cake cool in pan for 15 minutes. Using a toothpick or skewer, poke holes evenly about every inch across the surface.
  7. Slowly pour 1 can (13.5 oz) room temperature coconut milk evenly over the cake, allowing it to soak into the holes. Sprinkle toasted shredded coconut on top. Let cake cool completely, about 1-2 hours.
  8. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and a pinch of salt until frosting is thick but spreadable.
  9. Spread frosting evenly over the cooled and soaked cake.
  10. Refrigerate for at least 1 hour before serving to let flavors meld.

Notes

[‘Use room temperature ingredients for better blending and fluffier cake.’, ‘Poke holes evenly about every inch to ensure even soaking.’, ‘Pour coconut milk slowly to allow it to soak fully without running off.’, ‘Toast shredded coconut carefully over medium heat, stirring constantly to avoid burning.’, ‘Adjust frosting consistency by adding a teaspoon of milk if too stiff or more powdered sugar if too soft.’, ‘Cake tastes better after resting overnight in the fridge.’, ‘For dairy-free version, substitute butter and cream cheese with coconut-based alternatives and use almond flour for gluten-free option.’, ‘Variations include adding cocoa powder for chocolate version, spices for a warm flavor, or fresh fruit toppings.’]

Nutrition

Keywords: coconut poke cake, cream cheese frosting, moist cake, easy dessert, tropical cake, poke cake recipe

Find it online: https://elvafood.com/moist-coconut-poke-cake-recipe-with-easy-cream-cheese-frosting-guide/