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
Units
Scale
- 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.