The Best Decadent Chocolate Coconut Poke Cake Recipe Ever Made
Chocolate coconut poke cake blends rich, velvety textures with tropical sweetness that promises an irresistible dessert experience.
Imagine a moist, tender cake infused with deep cocoa flavors and punctuated by creamy coconut notes.
Sweet layers melt together, creating a luxurious symphony of complementary ingredients.
Dense and indulgent, this cake delivers a sensory journey through contrasting yet harmonious tastes.
Moisture seeps through carefully placed holes, ensuring each bite bursts with intense, complementary flavors.
Its elegant profile combines classic comfort with sophisticated culinary craftsmanship.
You can be captivated by the complex interplay of smooth chocolate and nutty coconut undertones.
Explore this decadent creation that revamps ordinary dessert moments into extraordinary culinary memories.
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Common Questions About Chocolate Coconut Poke Cake
The cake is done when a toothpick inserted into the center comes out clean, typically after 30-40 minutes of baking at 350°F.
Yes! You can bake the cake a day in advance and store it covered in the refrigerator. Just add the ganache and frosting before serving.
If pudding mix is unavailable, you can still make the cake, but it might be slightly less moist. Consider adding an extra tablespoon of yogurt to compensate.
Store the cake in an airtight container in the refrigerator for up to 4-5 days. Let it sit at room temperature for about 15 minutes before serving for the best texture and flavor.
Why Decadent Chocolate Coconut Poke Cake Is a Showstopper
Everything Needed for Chocolate Coconut Poke Cake
Cake Base:Wet Ingredients:Flavor Enhancers:Soaking and Topping Ingredients:Finishing Ingredients:Baking Instructions for Chocolate Coconut Poke Cake
Step 1: Prepare Baking Setup
Step 2: Mix Cake Batter
Gather ingredients:Combine all ingredients in a large mixing bowl. Use an electric mixer to blend until smooth and well incorporated. Pour batter evenly into prepared baking pan.
Step 3: Bake The Cake
Slide pan into preheated oven. Bake for 30-40 minutes. Check doneness by inserting a toothpick into cake center – it should come out clean without wet batter.
Step 4: Create Poke Holes
Immediately after removing cake from oven, use a wooden spoon handle to create multiple holes across the entire cake surface.
Step 5: Soak With Condensed Milk
Pour sweetened condensed milk slowly and evenly over warm cake. Ensure milk seeps into all created holes. Let cake cool completely at room temperature.
Step 6: Craft Chocolate Ganache
Ingredients:Heat cream in a saucepan until tiny bubbles form around edges. Pour hot cream over chocolate in a separate bowl. Allow to sit for 5 minutes. Stir until chocolate melts completely and mixture becomes smooth.
Step 7: Finish And Decorate
Allow ganache to slightly thicken. Spread ganache evenly across cooled cake. Top with a uniform layer of coconut pecan frosting.
Step 8: Chill And Serve
Refrigerate cake for 1 hour before serving. Slice and enjoy this decadent dessert!
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Decadent Chocolate Coconut Poke Cake Recipe
- Total Time: 1 hour
- Yield: 12 1x
Description
Rich chocolate coconut poke cake invites sweet adventures with its irresistible layers of moist chocolate goodness and creamy coconut dreams. Silky ganache and toasted coconut flakes create a dessert paradise you’ll crave again and again.
Ingredients
Cake Base Ingredients:
- 1 box dark chocolate fudge cake mix
- 4 large eggs
- 1 cup plain yogurt
- ¾ cup (177 milliliters) vegetable oil
- ½ cup (120 milliliters) whole milk
- 1 (3.4 ounces/96 grams) box chocolate fudge instant pudding
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Filling and Topping Ingredients:
- 1 (14 ounces/397 grams) can sweetened condensed milk
- 4 ounces (113 grams) chocolate, chopped
- ½ cup (120 milliliters) heavy cream
Frosting Ingredient:
- 1 can coconut pecan frosting
Instructions
- Prepare the oven by heating to 350°F (175°C) and coat a 9×13-inch baking pan with nonstick spray.
- Combine cake mix, pudding mix, eggs, yogurt, vegetable oil, milk, vanilla extract, and salt in a large mixing bowl. Blend thoroughly using an electric mixer until the batter achieves a smooth, consistent texture.
- Transfer the mixed batter into the prepared baking pan, spreading evenly to ensure uniform depth.
- Bake in the preheated oven for 35-40 minutes, monitoring until a toothpick inserted in the center emerges clean and without raw batter.
- Immediately after removing from the oven, create multiple deep holes across the cake’s surface using a wooden spoon handle, piercing almost to the bottom of the pan.
- Gently drizzle sweetened condensed milk over the warm cake, carefully ensuring the liquid penetrates each created hole. Allow the cake to absorb the milk completely.
- Prepare the chocolate ganache by placing chopped chocolate in a medium bowl. Heat heavy cream in a saucepan until it reaches a gentle bubble, then pour over the chocolate.
- Let the chocolate and cream mixture rest for 5 minutes, then whisk until achieving a smooth, glossy consistency. Allow the ganache to slightly thicken and cool.
- Once the cake has cooled completely, spread the thickened chocolate ganache across the entire surface in an even layer.
- Finish by applying a uniform layer of coconut pecan frosting over the ganache, creating a rich and decadent topping.
Notes
- This indulgent dessert combines rich chocolate, creamy coconut, and decadent pecans for an irresistible treat that will wow your taste buds.
- Poking holes in the warm cake allows the sweetened condensed milk to seep deep inside, creating an ultra-moist and luscious texture.
- Homemade chocolate ganache adds a luxurious, silky layer that elevates this cake from ordinary to extraordinary.
- Make sure to let the cake cool completely before adding toppings to prevent the ganache and frosting from melting.
- Serve chilled for the best flavor and most refreshing eating experience.
- Store covered in the refrigerator for up to 5 days to maintain optimal moisture and taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Isabella Rossi
Founder & Culinary Content Creator
Expertise
Recipe Development, Traditional Irish and European Cuisines, Food Styling and Photography, Culinary Education
Education
Dublin Institute of Technology (DIT) – School of Culinary Arts and Food Technology
Ballymaloe Cookery School
Liam is the voice behind many of Craft Meats’ most flavorful features. With roots in Dublin’s smoky barbecue scene and a culinary degree from the Dublin Institute of Technology, he brings time-tested cooking techniques to life.
His training at Ballymaloe Cookery School sharpened his farm-to-table approach, giving him a deep respect for every ingredient he writes about.
He’s not about overcomplicating the process, just helping you cook meat that’s worth talking about. When he’s not writing or grilling, he’s out foraging or nerding out on regional spice blends to add to his next recipe.