Easy Coconut Poke Cake

Ingredients

For the Cake

• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 cup milk
• 2 cups all-purpose flour
• 1 tablespoon baking powder

For the Coconut rrSyrup

• 1 cup coconut milk
• 1/2 to 1 cup regular milk
• Sweetened condensed milk, to taste

For the Topping

• Shredded coconut
• Extra sweetened condensed milk, optional

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large bowl, beat the eggs until well combined.
3. Add the oil and sugar and mix until smooth.
4. Pour in the milk and stir again.
5. Sift in the flour and mix just until combined.
6. Add the baking powder and gently fold it into the batter.
7. Pour the batter into the prepared baking dish.
8. Bake for about 30–40 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is still warm, poke small holes all over the surface using a fork or skewer.
10. In a small saucepan, combine the coconut milk, regular milk, and condensed milk.
11. Warm the mixture gently for a few minutes until smooth and slightly thinner. Do not let it boil.
12. Slowly pour the warm coconut mixture evenly over the cake.
13. Let the cake rest so it can absorb the syrup.
14. Sprinkle generously with shredded coconut.
15. Drizzle with extra condensed milk if desired.
16. Refrigerate until chilled before serving.

Tips for the Best Coconut Poke Cake

For a very moist cake, use closer to 1 cup of milk in the syrup mixture. For a lighter texture, start with 1/2 cup.

Pour the syrup over the cake while it is still warm so it absorbs more evenly.

For the best flavor and texture, chill the cake for a few hours before serving.

Store leftovers covered in the refrigerator.

Serving Ideas

Serve chilled with fresh berries, whipped cream, toasted coconut, or a light drizzle of condensed milk.