Moist Coconut Cream Poke Cake
A tender, buttery sponge cake saturated with a luscious coconut milk syrup and layered with a creamy coconut custard filling, topped with plenty of shredded coconut. A cool, refreshing, and deeply satisfying tropical dessert.
Ingredients
For the Cake
- 4 large eggs
- 2 cups granulated sugar
- 3 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1 cup whole milk
- 1 tablespoon baking powder
- 1/2 cup shredded coconut
For the Coconut Filling
- 1 can sweetened condensed milk 14 oz / 395 g
- 1 carton heavy cream about 8 oz / 200 g
- 200 ml coconut milk
- 100 g shredded coconut
- 2 tablespoons cornstarch
- 1/2 cup whole milk
For the Coconut Syrup
- 1 can sweetened condensed milk 14 oz / 395 g
- 200 ml coconut milk
- 1 cup whole milk
For Topping
- shredded coconut plenty
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour a 12 × 8-inch (30 × 20 cm) rectangular baking pan. This prevents the cake from sticking.
- Beat the eggs, sugar, and butter until light and creamy. This step incorporates air, which helps the cake rise and gives it a soft crumb.
- Gradually add the flour and milk, alternating between the two, and mix until smooth. Start and end with the flour to maintain structure.
- Add the shredded coconut and gently mix. Do not overmix, or the cake may become tough.
- Finally, fold in the baking powder. Folding ensures the leavening agent is evenly distributed without deflating the batter.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the filling. Dissolve the cornstarch in the 1/2 cup of milk.
- Add the dissolved cornstarch mixture, sweetened condensed milk, heavy cream, coconut milk, and shredded coconut to a saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens into a smooth, creamy filling. This custard needs constant attention to prevent lumps.
- Remove from the heat and allow the filling to cool completely. Cooling before assembly is essential to keep the layers distinct.
- For the soaking syrup, simply combine the condensed milk, coconut milk, and whole milk and mix until smooth. No cooking needed here.
- Once the cake has cooled, carefully cut it horizontally in half. Use a long serrated knife for an even split.
- Spread the entire coconut filling evenly over the bottom cake layer. Make sure it reaches the edges.
- Place the second cake layer on top. Press down gently to secure it.
- Using a skewer or fork, poke holes all over the surface of the cake. More holes mean more syrup absorption and a moister cake.
- Slowly pour the coconut syrup over the entire cake, allowing it to soak deeply into the holes and cake. Pour in batches, letting each soak in before adding more.
- Cover generously with shredded coconut. The coconut will absorb some moisture and become soft and flavorful.
- Refrigerate for at least 3 hours before serving. For the best flavor and texture, chill it overnight. The resting time allows the flavors to meld and the syrup to distribute evenly.
Notes
Ingredient Tips: Use full-fat coconut milk for the richest flavor. Light coconut milk will work in a pinch, but the texture will be thinner. If you prefer a less sweet filling, you can reduce the sugar in the cake batter slightly, but keep the syrups as they are essential for the moist texture. Store the cake in the refrigerator, covered tightly, for up to 5 days. Can be frozen for up to 2 months; thaw overnight in the refrigerator.