Coconut Poke Cake Recipe

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Coconut Poke Cake Recipe 1764097043.0134146
Coconut Poke Cake Recipe 6

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Coconut Poke Cake Recipe 1764097043.0134146

coconut poke cake recipe

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  • Author: Brooke Ellis
  • Total Time: 340 minutes
  • Yield: 12 servings 1x
  • Diet: General
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Description

This easy coconut poke cake recipe offers a moist, tender cake soaked in creamy coconut goodness, crowned with fluffy rose water whipped cream and toasted pistachios. Perfect for busy weeknights or special celebrations, it brings a tropical delight to your table without the fuss.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon fine sea salt
  • 0.5 cup vegetable oil
  • 1 cup milk (dairy or plant-based)
  • 2 large eggs
  • 1 teaspoon alcohol-free vanilla extract
  • 1 can (400 ml) full-fat coconut milk
  • 0.5 cup granulated sugar
  • 0.5 teaspoon ground cardamom
  • 1 can (400 ml) full-fat coconut cream, chilled overnight
  • 0.5 cup powdered sugar
  • 0.5 teaspoon pure rose water (alcohol-free)
  • 0.5 cup shelled unsalted pistachios, roughly chopped
  • 1 teaspoon dried edible rose petals

Instructions

  1. Prep Oven And Pan: Preheat your oven to 350(degree)F (175(degree)C). Lightly grease a 9×13 inch (23×33 cm) baking pan with a quick spray and light flour dusting to ensure the cake releases cleanly.
  2. Mix Cake Batter: In a large bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and fine sea salt until well combined. In a separate medium bowl, whisk the vegetable oil, milk, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry, mixing with a spatula until just combined. Avoid overmixing to prevent a tough cake.
  3. Bake The Cake: Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the edges look lightly golden. Let the cake cool in the pan on a wire rack for 20 minutes.
  4. Poke And Soak Cake: While the cake cools, prepare the cardamom-coconut soak. In a small saucepan, combine 1 can (400ml) full-fat coconut milk, 0.5 cup granulated sugar, and 0.5 teaspoon ground cardamom. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture smells fragrant. Remove from heat and let cool for 10 minutes until comfortably warm. Once the cake has cooled slightly, use the handle of a wooden spoon or a round skewer to poke holes evenly across the top, about 1 inch (2.5 cm) apart, ensuring they go deep enough. Slowly pour the slightly cooled soak over the poked cake, watching it seep into all the holes.
  5. Chill The Cake: Cover the pan loosely and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the liquid and chill thoroughly. This step is crucial for the cake’s signature moistness.
  6. Decorate And Serve: To prepare the rose water whipped topping, scoop the thick, solidified coconut cream from the chilled can into a cold mixing bowl. Add the powdered sugar and rose water. Whip with an electric mixer on high speed until light, fluffy, and firm peaks form (about 3-5 minutes). Toast the chopped pistachios in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden; transfer to a plate to cool. Once the cake is thoroughly chilled, spread the whipped topping evenly. Generously scatter the toasted pistachios, then finish with a delicate sprinkling of dried edible rose petals. Slice and serve.

Notes

Good quality full-fat coconut milk and cream are essential for a truly decadent cake; chilling the cream overnight ensures it whips beautifully. Fresh, plump eggs and pure vanilla extract make a difference in the cake’s overall flavor. To avoid dryness, do not overbake. For more flavor, add a hint of extra cardamom or a pinch more salt. Ensure proper hole spacing (1-inch apart) to prevent a soggy cake.

  • Prep Time: 33 minutes
  • Cook Time: 37 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 slice (approx. 100 g)
  • Calories: 450 calories
  • Sugar: 29 g
  • Sodium: 200 mg
  • Fat: 26 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 45 mg

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