Best   Coconut   Poke  Cake

This Brazilian Coconut Cake is AMAZING!  It's a cross between a tres leches and a coconut cake!  Moist, sweet, and full flavors. This is about to become your new favorite!


Cake Ingredients - 4 Eggs, large (separate whites) - ¾ cup Granulated White sugar - 1 teaspoon Vanilla extract - ¾ cup All purpose Flour, unbleached - 1 teaspoon Baking Powder - ½ cup Coconut Milk, unsweetened  Glaze Ingredients - ¾ cup Sweetened Condensed milk - ⅓ cup Coconut milk, unsweetened - ¾ cup Shredded coconut

Whip Egg Whites


Separate the egg whites from the yolks. Add the whites into a large mixing bowl or stand mixer.  Using a hand mixer or stand mixer on medium high, beat the egg whites to stiff peaks.

Add Yolks & Sugar


Add the 4 egg yolks and sugar, alternating 1 egg yolk and a ¼ of the sugar, then another yolk and ¼ of the sugar, and so on. For the last egg yolk and sugar addition, also add the vanilla extract.

Add flour


Once the cake batter is fully combined and smooth add the sifted flour and baking powder a little at a time, mixing each bit in as you go to ensure that the flour is incorporated smoothly without lumps.



Finally, mix in the milk. Pour the batter into an oiled 9x9 (or similar sized) cake pan. Bake at 350 F degrees for 25-30 minutes until a toothpick inserted into the center comes out clean.

Make Glaze


In a medium bowl, mix together the sweetened condensed milk and the coconut milk.

Poke holes & Pour!!


Using a skewer or toothpick, poke holes around the cake so that the glaze can soak into the cake. Let the cake rest to soak for 10 minutes at room temperature or longer in the refrigerator.  Sprinkle the cake with shredded coconut. 

Serve and Enjoy!!