Coconut Poke Cake

Easy Coconut Poke Cake Recipe with Condensed Milk

Easy Coconut Poke Cake with Condensed Milk is born from the tropical flavors of the Pacific Islands and combines simplicity with luxury. This recipe is inspired by traditional Hawaiian desserts that put coconut first. A moist, fluffy cake base drizzled with creamy condensed milk and topped with shredded coconut, this delicious treat packs the essence of paradise in every bite. Perfect for gatherings or simply satisfying a sweet craving, this recipe promises a little sunshine with minimal effort.

Easy Coconut Poke Cake Recipe with Condensed Milk:






15 minutes


25 minutes

Ingredients – Poke Cake Recipe with Condensed Milk Milk:

  • For Cake:
    • 1 box (18.25 oz) of white or yellow cake mix
    • Ingredients listed on cake mix box (usually eggs, oil, water)
    • 1 cup coconut milk (for added coconut flavor)
    • 1 cup sweetened shredded coconut (for texture and flavor)
  • For the coconut filling:
    • 1 can (14 oz) sweetened condensed milk
    • 1 cup sweetened shredded coconut
    • Sweetened Shredded Coconut 1 cup
  • For topping:
    • 2 cups heavy cream or whipped cream
    • Additional sweetened shredded coconut for garnish (optional)
  • Optional garnish:
    • Maraschino cherries or sliced ​​fresh fruit for garnish
  • Substitutes:
    • For coconut milk: You can use regular milk or almond. Add milk if desired.
    • For Sweetened Shredded Coconut: Use unsweetened shredded coconut and can adjust the sweetness by adding more sugar to the stuffing mixture if desired.
    • For whipped cream or whipped cream: You can use homemade whipped cream or omit it completely for a lighter version.

Cooking Instructions: Coconut Poke Cake

  • Preparation:
    • Set the oven temperature to the recommended setting on the package of cake mix.
    • Apply cooking spray or butter to a 9-by-13-inch baking dish to grease it.
    • Prepare cake batter according to package instructions.
  • Baking:
    • Pour cake batter into prepared baking dish.
    • Bake the cake in the preheated oven according to package directions. I usually bake until a toothpick inserted in the center comes out clean.
    • Once the cake is baked, remove it from the oven and let it cool for about 10-15 minutes.
  • Punching and Soaking:
    • While the cake is still warm, use the handle of a wooden spoon or fork to poke holes all over the cake.
    • Mix sweetened condensed milk and coconut milk together in a mixing bowl.
    • Slowly pour the milk mixture over the warm cake, filling the holes to ensure even distribution of the mixture.
    • Allow the cake to cool completely so that the milk mixture is absorbed.
  • Topping:
    • Once the cake has cooled, spread the whipped topping evenly over the cake.
    • Sprinkle sweetened coconut flakes over the whipped topping.
    • Garnish with maraschino cherries for added flavor and garnish, if desired.
  • To serve:
    • Cover the cake with plastic wrap and refrigerate for at least 2 hours to let the flavors meld and set the cake before serving.
    • After cutting the cake into squares, serve it cold.

Kitchen equipment: Coconut Poke Cake

  • Baking Sheet or Frying Pan
  • Mixing Bowl
  • Measuring Cup and Spoon
  • Whisk or Electric Mixer
  • Wood spoon or spatula
  • Toothpick or skewer (for making holes in the cake)
  • Pot (for heating the condensed milk)
  • Potholder or kitchen towel (for handling hot pans)
  • Cooling rack (for cooling the cake)
  • Knife or offset spatula (for applying icing or toppings)
  • Optional: Cake stand or serving plate for presentation

Tips for perfecting the taste of this easy coconut poke cake recipe with condensed milk:

Coconut Poke Cake
  • Quality ingredients: Use quality ingredients, especially for the coconut flavor. Fresh coconut or high quality coconut extract makes a huge difference in flavor.
  • Condensed milk: Condensed milk plays an important role in this recipe, so be sure to use a good brand for the best flavor and consistency. Sweetened condensed milk adds sweetness and richness to the cake.
  • Toasted Coconut: Toasting the coconut flakes before adding them to the cake enhances the flavor and adds a nice crunch. Simply spread the coconut flakes on a baking sheet and roast in the oven until golden brown.
  • Making holes: Use the handle of a wooden spoon or skewer to make holes in the cake. Make sure the holes are evenly spaced so the condensed milk can penetrate into the cake.
  • Even distribution: After making holes, pour the condensed milk evenly over the cake. This ensures the sweet and creamy flavor of condensed milk in every bite.
  • Chilling time: Chill the cake in the refrigerator for at least several hours, preferably overnight. This allows the flavors to meld and gives the cake a moist, decadent texture.
  • Garnish: Consider garnishing the cake with additional toasted coconut flakes or fresh fruit before serving. This will add color and freshness to the dessert.
  • Serve Chilled: For the best taste and texture, serve your coconut poke cake chilled. The cool temperature increases the creaminess of the condensed milk, making it a refreshing dessert.

Easy Coconut Poke with Condensed Milk Cake Serving Suggestions:

Coconut Poke Cake
  • Presentation and Serving:
    • Once the Coconut Poke Cake has cooled, carefully poke holes in the surface of the cake using the handle of a wooden spoon or fork.
    • Pour the sweetened condensed milk slowly and evenly over the cake, making sure it soaks into the holes. Let the cake rest for a few minutes to absorb the condensed milk.
    • Spread whipped cream or coconut whipped cream on top of the cake, completely covering the cake.
    • Sprinkle desiccated coconut generously on top of the whipped cream layer for extra texture and flavor.
    • Cut the cake into squares or rectangles and place on individual plates.
  • Side dishes and Garnishes:
    • Sprinkle each cake with toasted coconut flakes for extra crunch and nutty flavor.
    • Serve each slice with whipped cream or coconut ice cream for added enjoyment.
    • Fresh berries, such as strawberries and raspberries, add a delicious, refreshing touch to the cake’s creamy coconut flavor.
    • For a tropical touch, add fresh pineapple or mango slices to the side of the cake.
    • Drizzle each piece with caramel or chocolate sauce to add a decadent touch and heighten the sweetness.

Storage and leftovers: Coconut Poke Cake

Coconut Poke Cake
  • Cooling: Let the cake cool fully at room temperature before putting any leftovers in storage. By doing this, the cake won’t get soggy from condensation building up within the storage container.
  • Storage Container: Transfer leftover cake to an airtight container. If you used a casserole dish with a lid, just cover it tightly.
  • Refrigerate: To keep coconut poke cake fresh, it is best to store it in the refrigerator. The low temperature slows bacterial growth and helps preserve the texture of the cake.
  • Shelf life: Coconut poke cakes typically keep in the refrigerator for 3 to 4 days. Also, the quality may deteriorate.
  • Reheating Instructions (Optional): If you prefer to enjoy your cake warm or cold, you can easily reheat individual slices in the microwave or oven. Here’s how:
  • Microwave: Place cake on a microwave-safe plate and heat for 20 to 30 seconds or until warmed through.
  • Oven: Preheat oven to 350°F (175°C). Wrap the cake pieces in aluminum foil and place on a baking sheet. Heat in the oven for 10-15 minutes or until desired temperature.
  • Serve: Once warmed, serve the coconut poke cake warm. Optionally, garnish with a little whipped cream or a pinch of desiccated coconut for a special treat.

Nutritional information (1 serving, 12 servings): Coconut Poke Cake

  • Calories: Approximately 350-400 calories
  • Fat: Approximately 20-25 grams
  • Protein: Approximately 3-5 grams
  • Carbohydrates: Approximately 40-50 grams
  • Fiber: 1- 2 grams
  • Please note that these values ​​may vary depending on the ingredients and quantities used.

Health Benefits of Coconut Poke Cake Made with Condensed Milk:

Coconut Poke Cake
  • Nutritional Profile of Coconut: Coconut is rich in essential nutrients such as manganese, copper, and iron. These minerals play important roles in various body functions such as metabolism and immune system function.
  • Healthy Fats: Coconut contains healthy fats, especially medium chain triglycerides (MCTs). MCTs are easily digested and quickly converted into energy in the body. When consumed as part of a balanced diet, it can also support weight management and improve heart health.
  • Dairy-Free Option: Substitutes unsweetened coconut milk for traditional unsweetened milk, providing a dairy-free alternative for those with lactose intolerance or cow’s milk allergies. This allows the cake to accommodate a wide range of dietary preferences and restrictions.
  • Moderation and Enjoyment: Even though coconut poke cake is not necessarily considered a healthy food in the traditional sense, enjoying it in moderation as part of a balanced diet can contribute to overall well-being. can. Including such treats can help satisfy cravings and prevent feelings of deprivation. This is important for maintaining a healthy relationship with food.

DIY vs Professional Bakery: Coconut Poke Cake

Coconut Poke Cake

DIY: Coconut Poke Cake with Condensed Milk:

  • Advantages:
    • Customization: You have complete control over the ingredients and can adjust them according to your preferences and dietary restrictions.
    • Cost: Generally, it can be cheaper to bake a cake at home, especially if you already have most of the ingredients on hand.
    • Freshness: Since we make our cakes from scratch, we can guarantee the freshness of both the ingredients and the cake itself.
    • Satisfaction: The satisfaction of making something delicious from scratch is rewarding and fun.
  • Disadvantages:
    • Time-consuming: Baking from scratch requires time and effort, including preparation, baking, and cleanup.
    • Skill Level: Depending on your baking skills, it may take practice to achieve the perfect texture and flavor.
    • Equipment: Special baking tools and equipment may be required and can be expensive upfront if you don’t already own them.
    • Possible Errors: There is a risk that errors in the recipe or technique will cause the cake to not turn out as expected.
  • Budget Considerations:
    • Buying ingredients in bulk and choosing branded products can reduce costs.
    • You can further reduce costs by using materials you already have in your stash.
    • When calculating the total cost, consider the cost of electricity or gas used for firing.

Professional Bakery: Coconut Poke Cake

  • Advantages:
    • Practical: Just order a cake from the bakery without going through the hassle of buying ingredients or baking.
    • Expertise: Professional bakers have the experience and expertise to ensure high quality and delicious cakes.
    • Presentation: Baker’s cakes are often beautifully decorated, saving time and effort in presentation.
    • Variety: Bakeries may offer a wider variety of flavors and styles.
  • Disadvantages:
    • Cost: Purchasing a cake from a bakery can be more expensive than baking it yourself, especially for customized or specialty cakes.
    • Limited Customization: Some bakeries offer customization options, but their offerings may be more limited than with home baking.
    • Freshness: Depending on when you buy your cake, it may not be as fresh as homemade cake.
    • Availability: Bakeries may have limited quantities available, especially during busy periods or on special orders.
  • Budget Considerations:
    • Compare prices from different bakeries to find the best deal.
    • Please consider additional costs for customization and shipping.
    • Think about the convenience and time savings that come with shopping at a bakery.

Budget-Friendly Option for Easy Coconut Poke Cake Recipe with Condensed Milk:

Coconut Poke Cake
  • Affordable Decorating Ideas:
    • Sprinkle shredded coconut on your cake for a simple but adorable decoration.
    • Use fresh fruit slices like strawberries and kiwi to add color and freshness to your cake without breaking the bank.
    • Dusting your cake with powdered sugar gives it an elegant and inexpensive finish.
  • Creative Solution:
    • Instead of using expensive cake pans, bake your cake in a simple rectangular or round baking pan you have at home.
    • Replace regular flour with cheaper alternatives such as cake flour or all-purpose flour for cake batter.
    • Use milk and sugar to make condensed milk at home. It’s less expensive this way than at the store.

Variations to try this easy condensed milk coconut poke cake recipe:

Coconut Poke Cake
  • Chocolate coconut poke cake: Add chocolate syrup or melted chocolate chips to the condensed milk before pouring it over the cake. Top with coconut shavings and chocolate shavings for a decadent touch.
  • Pina Colada Poke Cake: Use pineapple juice instead of water when making the cake mix. Mix crushed pineapple with condensed milk and top with whipped cream and maraschino cherries for a tropical flavor.
  • Almond Joy Poke Cake: For a hint of almond flavor, add almond extract to the cake batter. After making holes in the cake, pour in sweetened condensed milk and top with shredded coconut, chopped almonds, and mini chocolate chips.
  • Lemon Coconut Poke Cake: Add lemon zest and lemon juice to the cake mix for a refreshing citrus flavor. After making holes in the cake, pour condensed milk mixed with a little lemon juice over it. Finish with lemon glaze and toasted coconut.
  • Tres Leches Coconut Poke Cake: Prepare the cake as usual, pouring in a mixture of sweetened condensed milk, evaporated milk, and coconut milk. Letting it soak in the fridge overnight will give it an even more moist and creamy consistency. Before serving, sprinkle toasted coconut and whipped cream on top.
  • Banana Coconut Poke Cake: Place sliced ​​bananas on top of cake and pour over condensed milk mixture. When topped with whipped cream and caramel sauce, you can enjoy the flavors of banana and coconut.
  • Raspberry Coconut Poke Cake: Stir raspberry jam into condensed milk before pouring over cake. Top with fresh raspberries and shredded coconut for a fruity twist on this classic dessert.

What makes this easy coconut poke cake recipe with condensed milk:

Coconut Poke Cake
  • Simplicity: This recipe is incredibly easy and accessible to both beginners and experienced bakers. With minimal ingredients and simple steps, anyone can make this delicious dessert.
  • Unique taste: Adding condensed milk gives the cake a creamy richness and enhances its flavour. Combined with the tropical essence of coconut, this cake offers a unique and delicious flavor that sets it apart from traditional cake recipes.
  • Moisture: The “poke” feature of this cake makes each bite moist and flavorful. Pricking holes in the cake and letting the condensed milk mixture infiltrate ensures a super moist and decadent texture that’s hard to resist.
  • Versatility: This recipe specifically uses coconut, but it’s incredibly versatile. Easily customize by adding different toppings or using different cake mixes or evaporated milk flavors. This flexibility allows you to design your cake to suit your personal tastes or the theme of any occasion.
  • A crowd favorite: At family gatherings, potlucks, and dinner parties, this coconut poke cake is sure to impress. Its delicious taste and juicy texture make it a popular dish that everyone wants to try at least once.

Vegan and Gluten-Free Coconut Poke Cake

Coconut Poke Cake
  • Ingredients:
    • For the Cake:
      • 1 box Vegan and Gluten-Free Vanilla Cake Mix
      • 1 can (13.5 oz) full-fat coconut milk
      • 1/2 cup coconut oil, melted
      • 1/2 cup unsweetened shredded coconut
    • For the filling:
      • 1 can (13.5 oz) Coconut cream
      • 1/2 cup maple syrup or agave syrup
      • 1 teaspoon vanilla extract
    • For the topping:
      • 1 can (13.5 oz) coconut cream, chilled overnight
      • 2-3 tablespoons powdered sugar
      • 1/2 cup unsweetened shredded coconut, toasted
  • Directions:
    • Preheat oven to temperature listed on cake mix box Preheat to. A 23 x 33 cm baking pan should be lined with baking paper or greased and floured.
    • Prepare cake batter using coconut milk and melted coconut oil according to package instructions. Add coconut flakes until everything is well mixed.
    • Pour the batter onto the prepared baking sheet and level it out. Bake according to package directions until a toothpick inserted in the center comes out clean.
    • While the cake is baking, prepare the filling. In a mixing bowl, combine the coconut cream, maple syrup or agave syrup, and vanilla extract and mix until smooth. Set aside.
    • When the cake is finished baking, remove it from the oven and let it cool for about 10 minutes. Next, use the handle of a wooden spoon or chopsticks to poke holes in the surface of the cake.
    • Pour the prepared coconut cream filling over the warm cake, making sure to fill all holes. Use a spatula to spread the filling evenly over the surface. Allow the cake to cool completely.
    • While the cake is cooling, prepare the topping. In a chilled mixing bowl, combine the chilled coconut cream and powdered sugar until stiff peaks form.
    • Once the cake has cooled, spread the whipped coconut cream on top. Over the layer of whipped cream, scatter the toasted coconut flakes.
    • Place the cake in the refrigerator for at least 2 hours to allow the flavors to meld before serving.
    • Serve the cake chilled for a delicious vegan and gluten-free treat.

Recipe Notes: Easy Coconut Poke Cake with Condensed Milk

Coconut Poke Cake
  • History and Meaning: Poke his cake originated in the United States in the 1970s and became widely popular due to its simplicity and versatility. This variation incorporates coconut flavor to add a tropical feel reminiscent of Caribbean and Southeast Asian desserts.
  • Cultural Significance: Coconuts have a special place in many traditional cuisines around the world. In Asian and Caribbean cuisine, coconuts are often used in both sweet and savory dishes and are a symbol of hospitality, abundance, and celebration.
  • Personal Anecdote: This recipe is especially close to my heart because it was passed down to me by my grandmother, who used to make it at family gatherings and potlucks. The combination of creamy condensed milk and coconut brings back fond memories of childhood and celebrations.
  • Ingredient Substitutions: Feel free to adjust this recipe to suit your taste preferences. For less sweetness, you can also replace the condensed milk with coconut milk, or use fresh shredded coconut for more texture and flavor.
  • Presentation Tip: To enhance the visual appeal of your coconut poke cake, top it with toasted coconut flakes, fresh berries, or caramel sauce before serving. This not only adds a decorative touch, but also enhances the flavor profile.
  • Storage and Serving: Remaining food can be kept in the fridge for up to three days if it is kept in an airtight container. Serve chilled as a refreshing snack on a hot summer day, or enjoy a slice as a cozy snack with coffee or tea.
  • Recipe variations: Experiment with different flavor combinations by adding crushed pineapple, mango puree, or rum-infused syrup to the cake batter or filling. Get creative and add a unique touch with toppings like whipped cream, chocolate shavings, or sliced ​​almonds.
  • Share the Joy: This coconut poke cake is perfect for sharing with family and friends at get-togethers, potlucks, or holiday celebrations. Its easy preparation and appealing taste make it a popular dish that makes everyone want to eat it instantly.

FAQ for Easy Coconut Poke Cake Recipe with Condensed Milk:

  • What is Poke Cake?
  • Pokecake is a dessert made by punching a hole in a baked cake and pouring a liquid filling over it. The filling will soak into the holes and add extra flavor and moisture to the cake.
  • Why use condensed milk in this coconut poke cake recipe?
  • Condensed milk adds richness and sweetness to the cake, gives it a creamy texture, and enhances the coconut flavor. It also helps keep the cake moist and soft.
  • Can I use fresh coconut instead of grated coconut?
  • Yes, of course you can use fresh coconut if you prefer. Just finely grate the coconut pulp and use it in place of shredded coconut in recipes. Fresh coconut can add great natural sweetness and texture to cakes.
  • Do I need to use a specific cake mix for this recipe?
  • A white or yellow cake mix works best with this coconut poke cake recipe, but feel free to experiment with other flavors if you’d like. However, keep in mind that the flavor of the cake mix will affect the overall taste of the finished cake.
  • How long should I let the cake cool before I poke holes in it and add the condensed milk mixture?
  • It’s best to let the cake cool for about 10 to 15 minutes after you remove it from the oven. This will make it a bit firmer, but will retain enough heat to effectively absorb the condensed milk mixture. Pricking the holes while the cake is still warm allows the filling to penetrate evenly.

In summary, this easy coconut poke cake recipe with condensed milk offers a delicious combination of creamy sweetness and tropical flavor. Its simplicity makes it accessible to both beginners and experienced bakers, and its rich, coconut-infused texture and delicious touch of condensed milk make for an unforgettable dessert experience. Whether it’s a casual gathering or a special occasion, this cake promises to satisfy your appetite and leave an unforgettable impression with its appealing flavor combinations and easy preparation. Enjoy every delicious bite.

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