The Best Moist Coconut Poke Cake – Gluten-Free and Dairy Free
This Moist Coconut Poke Cake is not only delicious but is also gluten-free and dairy-free. The cake is sweet and luscious with a fluffy coconut whipped cream topped with toasted coconut. Wonderful sheet cake recipe to make for parties and family celebrations! It’s also a kid-friendly single-layer cake great for kids’ parties. If you are a coconut lover, this cake is for you!
Coconut cream Poke Cake is one of my favorite single-layer scas. If you are on a gluten-free diet it’s great to have a an easy turn key sheet cake recipe for all occasions. You will love having This gluten-free coconut cake recipe in your baking repertoire if you are a fan of coconut! You can serve this delicious dessert with ice cream or fresh fruit.
What you’ll love about this recipe:
Cake Ingredients
You’ll need the following ingredients to make this amazing this homemade Gluten-Free and Dairy Free Coconut Poke Cake with Whipped Coconut Cream
- Four large eggs
- One and ¾ cup white granulated sugar
- ⅔ cup plain oil
- ⅔ cup full-fat canned coconut milk
- ½ cup non-dairy milk (I used almond milk) You can also use Coconut Milk.
- Four teaspoons of pure vanilla extract
- 3 ½ cups gluten-free all-purpose flour
- One tablespoon of baking powder
- ½ teaspoon salt
- One can of sweetened condensed coconut milk (12-ounce can)
- ½ cup unsweetened plain coconut yogurt alternative
- 2 cups coconut whipped cream (I made my own using full-fat coconut milk and powdered
- sugar)
- 1 cup shredded coconut, toasted
Ingredient Notes
- We used So DELICIOUS Coconut Yogurt (unsweetened)
- You can also use Bob’s Red Mill All-Purpose Gluten Free Flour or King Arthur All Purpose Gluten Free Flour Blend. These include xanthan gum, so there is no need to add it.
- You can also top this sheet cake with your favorite whipped topping
- You could substitute one teaspoon of vanilla extract with coconut extract for extra coconut flavor
How To Make Gluten-Free Easy Coconut Poke Cake – Step by Step
- Preheat the oven to 350 degrees fahrenheit and grease a 9 x 13 inch baking dish.
- Combine the eggs, sugar, oil, coconut milk, almond milk, and vanilla
extract in a large bowl. Mix with an electric mixer or stand mixer until smooth.
- Add in the gluten-free all-purpose flour, baking powder, and salt. Mix dry ingredients and wet ingredients until just combined.
- Pour the batter into the greased cake pan and bake for 45-50 minutes. Check with a
toothpick to ensure it is finished baking, when the toothpick comes out clean, it is
finished. The cake will be light golden brown. Be careful not to overbake the cake. - While the cake bakes, prepare the filling by mixing the sweetened condensed coconut
milk and plain coconut yogurt alternative with an electric mixer or stand mixer. - Poke plenty of holes all over the warm cake using a wooden skewer. Make sure to leave about an inch around the edges of the cake with no holes to keep the structure strong.
- While the cake is still warm, pour the filling over the cake and use a spoon to spread the
filling evenly over the whole cake. - Let the cake cool completely to room temperature. You can even cover the cake and let it chill in the refrigerator overnight.
- Once cooled, top the cake with the coconut whipped cream and toasted coconut shreds.
Enjoy!
Tips & Tricks
- Let the Poke Cake cool completely before topping with whipped cream.
- If you are not dairy free you can use regular dairy whipped cream
- Top cake with sprinkles for a kid’s party!
- Make the cake ahead of time and add the whipped cream right before serving.
Storage
Store the cake in an airtight container wrapped with plastic wrap in the refrigerator for up to 4 days.
Additions and Substitutions for Gluten-Free Coconut Cake Recipe
- Serve with your favorite whipped topping
- Add sprinkles or toasted coconut flakes
- Place any of your favorite toppings on top of the cake when serving
- Serve with fresh fruit and ice cream
- Drizzle Caramel Syrup or Coconut Syrup when serving
- Use cream cheese icing or dairy-free cool whip
Frequently Asked Questions for Gluten-Free and Dairy-Free Coconut Poke Cake
Be careful when poking holes in the cake to leave space around the outside edges of the cake with no holes. When poking holes in your Poke Cake, don’t make the holes too close together. Leave about an inch between each hole.
I hope you loved this Gluten-Free Poke Cake Recipe. If you make it, leave a rating so I know you liked it!
Our Favorite
Other Recipes You Might Enjoy!
The Best Moist Coconut Poke Cake – Gluten-Free and Dairy Free
This Moist Coconut Poke Cake is not only delicious but is also gluten-free and dairy-free. The cake is sweet and luscious with a fluffy coconut whipped cream topped with toasted coconut. Wonderful sheet cake recipe to make for parties and family celebrations! It’s also a kid-friendly single-layer cake great for kids’ parties. If you are a coconut lover, this cake is for you!
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: One Hour
- Yield: 12 Large servings 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 large eggs
- 1 and 3/4 cup white granulated sugar
- 2/3 cup plain oil
- 2/3 cup full-fat canned coconut milk
- 1/2 cup non-dairy milk (I used almond milk) You can also use Coconut Milk.
- 4 teaspoons pure vanilla extract
- 3 1/2 cups gluten-free all-purpose flour (I used Simple Life)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- One can of sweetened condensed coconut milk (12-ounce can)
- 1/2 cup unsweetened plain coconut yogurt alternative
- 2 cups coconut whipped cream (I made my own using full-fat coconut milk and powdered
- sugar)
- 1 cup shredded coconut, toasted
Instructions
- Preheat the oven to 350 degrees fahrenheit and grease a 9 x 13 inch baking dish.
- Combine the eggs, sugar, oil, coconut milk, almond milk, and vanilla
extract in a large bowl. Mix with an electric mixer or stand mixer until smooth.
- Add in the gluten-free all-purpose flour, baking powder, and salt. Mix dry ingredients and wet ingredients until just combined.
- Pour the batter into the greased cake pan and bake for 45-50 minutes. Check with a toothpick to ensure it is finished baking, when the toothpick comes out clean, it is
finished. The cake will be light golden brown. Be careful not to overbake the cake. - While the cake bakes, prepare the filling by mixing the sweetened condensed coconut milk and plain coconut yogurt alternative with an electric mixer or stand mixer.
- Poke holes all over the warm cake using a wooden skewer. Make sure to leave about an inch around the edges of the cake with no holes to keep the structure strong. Also, place holes about an inch apart.
- While the cake is still warm, pour the filling over the cake and use a spoon to spread the filling evenly over the whole cake.
- Let the cake cool completely to room temperature. You can even cover the cake and let it chill in the refrigerator overnight.
- Once cooled, top the cake with the coconut whipped cream and toasted coconut shreds.
Enjoy!
Notes
- Serve with your favorite whipped topping
- Add sprinkles
- Serve with fresh fruit and ice cream
- Store the cake in an airtight container wrapped in plastic in the refrigerator for up to 4 days.
