Description
A delightful Raspberry Coconut Poke Cake that combines the tartness of raspberries with the creaminess of coconut, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup whole milk
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- 1 cup sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk (full-fat recommended)
- 1 cup heavy cream, whipped (or 1 tub whipped topping)
- 1 tsp vanilla extract
- Fresh raspberries (for garnish)
- Extra shredded coconut (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 or 9×13-inch pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Add dry ingredients alternating with milk, mixing just until combined.
- Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Let the cake cool 10 minutes. Using the back of a spoon or a skewer, poke holes all over the cake.
- Add raspberries, sugar, and lemon juice to a saucepan.
- Heat over medium until berries break down and mixture simmers.
- Stir in the cornstarch slurry; cook until thickened (1–2 minutes).
- Cool slightly, then spread the raspberry filling over the warm cake, letting it soak into the holes.
- In a bowl, whisk together sweetened condensed milk and coconut milk until smooth.
- Pour evenly over the cake so it fills the holes and soaks in.
- Let the cake cool completely.
- Fold vanilla into the whipped cream and spread over the cake.
- Sprinkle generously with shredded coconut.
- Refrigerate at least 4 hours, or overnight for best flavor.
- Top with fresh raspberries and extra coconut right before serving.
Notes
- For best results, use full-fat coconut milk.
- Letting the cake chill overnight enhances the flavors.
- Feel free to adjust the sweetness of the raspberry filling to your taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg