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Moist Coconut Lime Poke Cake Recipe Easy Homemade Dessert with Creamy Frosting

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A bright and tropical poke cake featuring a moist vanilla base infused with a zesty coconut-lime syrup and topped with a silky creamy coconut frosting. Perfect for any occasion and easy to make in under an hour.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) whole milk (or almond milk)
  • 1 cup (240ml) canned coconut milk, full fat
  • ¾ cup (180ml) fresh lime juice (about 4–5 medium limes)
  • ½ cup (100g) granulated sugar (for syrup)
  • ½ cup (45g) shredded sweetened coconut
  • 1 ½ cups (360ml) coconut cream, chilled overnight
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Toasted shredded coconut (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. With the mixer on low, add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
  6. Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
  7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when touched.
  8. While the cake bakes, prepare the coconut lime syrup: In a small saucepan, combine coconut milk, lime juice, granulated sugar, and shredded sweetened coconut. Warm over medium heat, stirring until sugar dissolves and mixture is fragrant, about 5 minutes. Remove from heat and cool slightly.
  9. Once the cake is warm, poke holes about 1 inch apart all over the surface using a wooden skewer or fork.
  10. Pour the syrup evenly over the cake, using a spoon to help spread and ensure all holes soak up the liquid. Let the cake cool completely in the pan, about 1 hour.
  11. Make the frosting: Whip chilled coconut cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes, forming soft peaks.
  12. Spread the frosting evenly over the cooled cake. Garnish with toasted shredded coconut if desired.
  13. Chill the cake for at least 1 hour before slicing to let the frosting set and flavors meld. Serve chilled or at room temperature.

Notes

Use softened, not melted butter for a fluffy batter. Do not overmix after adding dry ingredients to avoid toughness. Fresh lime juice is preferred for best flavor. Chill coconut cream overnight for thick frosting. Toast coconut flakes at 350°F for 5-7 minutes for garnish. Let cake cool completely before frosting to prevent melting. Poking the cake is essential for moistness.

Nutrition

Keywords: coconut lime poke cake, poke cake, coconut frosting, tropical dessert, easy cake recipe, homemade dessert, lime cake, coconut cake

Find it online: https://lucastable.com/moist-coconut-lime-poke-cake-recipe-easy-homemade-dessert-with-creamy-frosting/