Coconut Cream Poke Cake


Coconut Cream Poke Cake

Prep Time 15 minutes
Cook Time 30 minutes


  • 1 c butter or margarine
  • 4 large eggs
  • 2 egg yokes
  • 2 1/2 tsp vanilla
  • 2 1/2 c Grandpa's Kitchen Flour Blend
  • 2 c sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 c buttermilk
  • 1 8 oz can coconut cream
  • 1 8 oz can sweetened condensed milk
  • 1 16 oz tub whipped cream
  • 1 c coconut toasted


  • Preheat oven to 350 degrees.
  • Cream softened butter until smooth (butter needs to be very soft, not just room temperature, but not melted)
  • Add eggs one at a time, beating well before adding the next egg.
  • Add egg yolks one at a time as well, beating well in between.
  • Combine all the dry ingredients together: flour, sugar, salt, baking powder and baking soda. I don’t usually do this even when the recipe requires it, but I do for this recipe. Alternate adding the flour mixture with the buttermilk, incorporating well each time. 
  • Bake for 25 to 30 minutes or until a toothpick comes out clean and the top of the cake is golden brown. Cool completely before frosting. 
  • Use a wooden spoon to poke holes in the cake 1 inch apart
  • Mix together 1 can of coconut cream and 1 can of sweetened condensed milk.
  • Pour the mixture over the cake while it's warm, then let the cool completely in the fridge.
  • Top with whipped cream and toasted coconut. Enjoy right away or keep the cake in the fridge until you are ready to serve.

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