Poke Cake With Coconut Cream Cheese Frosting

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What is a poke cake?

A poke cake is exactly like its name, a cake that’s been poked!

Red Velvet Dream Cake With Chocolate Chip Cream Cheese Filling

These cakes were initially popularized in the 1970s through a Jell-O ad. Since then, the poke cake has always claimed a spot in home kitchens.

Bakers have been re-inventing this cake by using various mixtures and poking tools. This is perhaps one reason why this type of cake has never gone out of style – it’s because it breeds creativity.       

Here’s another re-invention of the poke cake:  

Poke Cake

Poke Cake Dough


  • 3 eggs
  • 2/3 cup of butter (at room temperature)
  • ¾ cup brown sugar
  • ¼ cup dark chocolate (melted)
  • 1 cup all-purpose flour
  • 3 tbsp cocoa powder
  • 1/3 cup shredded coconut
  • 2 tsp baking soda
  • 1 cup of coconut milk


  1. Pre-heat the oven to 200 degrees.
  2. Mix together butter, egg, and sugar in large bowl.
  3. Add melted dark chocolate and coconut milk.
  4. Put the flour and baking soda in a bowl. Add the cocoa powder and desiccated coconut.
  5. Add butter to the chocolate mix.
  6. When finished, slowly mix the dry ingredients into the chocolate mixture.
  7. Put the mixture in a pan of your choice and bake it for 20-30 min.
  8. Once the cake has cooled down, poke pen-sized holes into it. Your poked holes should not reach the bottom of the cake.

Note: Baking time varies from oven to oven. Check on the cake after 20 minutes to avoid it from becoming dry. Poke a toothpick into the cake. A clean toothpick tells you that it’s cooked all the way. 

Poke Cake: Caramel Layer


  • 1 ¾ cups sweetened condensed milk
  • 1/4 cup butter
  • 1/4 tsp salt


  1. In a pan, melt the butter.
  2. Pour the condensed milk into the pan.   
  3. For 15 minutes, let it cook on medium heat. Stir frequently to avoid the syrup from burning. The syrup should be golden brown with a thick consistency.
  4. Pour it into the cake.

Note: Leave the cake for an hour to cool down.

Coconut Cream Cheese Frosting

Cream Cheese Coconut Frosting


  • 2 ½ cup cream cheese
  • ¼ cup butter
  • 3 1/3 tbsp maple syrup
  • 5 tbsp of coconut milk (the thick part)
  • ¼ cup shredded coconut


  1. Mix all the ingredients.   
  2. Refrigerate it for 30 minutes.
  3. Layer the frosting on top.
  4. Refrigerate again.

Final Garnishing: Top it off with a generous sprinkle of toasted shredded coconut or coconut chips.

Note: Roast the coconut chips or shredded coconut in a pan without oil. Roast it until it shows a golden brown color.      

Refrigerate your cake and enjoy this yummy treat!

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Author Bio:

Callum is the head of content at Cheese Curds. They are an Australian based dairy product manufacturer that specialise in the B2B market. When he is not creating content online, he’s in the kitchen experimenting with different flavours and food combinations.

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