Description
This Chocolate Coconut Cream Poke Cake is a decadent dessert that combines the rich, velvety texture of chocolate cake with the light, fluffy creaminess of coconut. Each bite offers a delightful contrast of flavors, with the sweetness of coconut balancing the deep chocolate notes, creating a truly indulgent experience.
Ingredients
Scale
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Coconut Cream Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk
- 1 cup shredded coconut
- For the Topping:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup toasted coconut flakes
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth.
- Carefully stir in the boiling water until well combined; the batter will be thin.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool for 10 minutes, then poke holes all over the top using a fork.
- In a separate bowl, whisk together the sweetened condensed milk, coconut milk, and shredded coconut.
- Pour the coconut mixture over the warm cake, ensuring it seeps into the holes.
- Refrigerate the cake for at least 4 hours, or overnight for best results.
- Before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form, then spread over the cake and top with toasted coconut flakes.
Notes
- This cake can be made a day in advance, allowing the flavors to meld beautifully.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute the heavy cream with whipped coconut cream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 28 grams
- Sodium: 200 milligrams
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 milligrams
Keywords: Chocolate Coconut Cream Poke Cake, chocolate cake, coconut cream, poke cake, dessert recipe, easy cake, coconut dessert, chocolate dessert, creamy cake, tropical dessert, indulgent cake, summer dessert, party cake