Coconut Poke Cake

Serves 12

I love coconut everything, but didn’t know I needed coconut cake in my life—that is, until I tried the perfection that the pastry team at Stissing House in Pine Plains, New York, has achieved. Since that first bite, I’ve been on a quest to eat all the coconut cake possible and in the process realized that it is the perfect “plain” cake. In my recipe, a moist plain cake is poked with holes which allows all the liquid coconut to soak inside. It’s light, rich, clean and spiced all at the same time. Serve it alone or with vanilla ice cream. Delicacy!

INGREDIENTS 

• Nonstick cooking spray

• ¾ cup (1½ sticks) unsalted butter, at room temperature

  EAT: Easy, Affordable, Tasty Frankie Celenza

• 1 cup(200g) granulated sugar

• 3 large eggs, at room temperature

• 1 teaspoon vanilla extract

• 2 cups (255g) cake flour

• ¼ teaspoon kosher salt

• 1 tablespoon baking powder

• 2/3 cup whole milk, at room temperature

• 2/3 cup coconut milk

• ¼ cup sweetened condensed milk

• 1 cup cold heavy cream

• 1 teaspoon powdered sugar

• ½ teaspoon ground cinnamon

• ¼ cup coconut flakes, toasted

DIRECTIONS 

1. Preheat the oven to 350°F. Coat a 9 × 13-inch baking dish with nonstick spray. Line the bottom with parchment paper cut to fit, then spray the parchment as well.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium-high speed until pale, about 3 minutes. Add the eggs one at a time, beating until each is completely incorporated before adding the next, then beat in the vanilla. Turn off the mixer.

3. In a medium bowl, whisk together the cake flour, salt, and baking powder to combine. Add half the flour mixture to the mixer bowl and mix on low to combine. Add the whole milk and mix until combined. Add the remaining flour mixture and mix until combined.

4. Scrape the batter into the prepared baking dish and spread it evenly. Bake for 25 to 30 minutes, until the top of the cake is golden all over. Remove from the oven and transfer to a wire rack to cool slightly.

5. Meanwhile, in a spouted measuring cup, stir together the coconut milk and condensed milk.

6. Use a skewer to poke holes over the entire surface of the warm cake, spacing them about ¼ inch apart. Slowly pour the coconut milk mixture over the cake, stopping periodically to let the cake absorb the liquid. Let the cake cool to room temperature, about 45 minutes.

7. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on medium-high speed until it just starts to aerate, about 1 minute, then add the powdered sugar and whip until soft peaks form, 1 to 2 minutes more.

8. Dollop the whipped cream over the top of the cake and gently spread it to the edges. Dust with the cinnamon, then finish with the toasted coconut. Cut into 12 squares and serve immediately. Store leftovers, covered, at room temperature for up to 1 day or in the refrigerator for up to 5 days. 

Recipe reprinted with permission from EAT: Easy, Affordable, Tasty by Frankie Celenza © 2025 Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren Volo.

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