Few desserts hit the perfect note between indulgent and comforting like a moist, coconut-infused cake with a luscious white chocolate ganache poured over the top. This White Chocolate Coconut Poke Cake is everything you want in a dessert—rich yet airy, sweet but not overwhelming, with just the right touch of tropical flair. The coconut gives the cake an exotic depth, while the poke technique ensures every bite is infused with creamy, melt-in-your-mouth ganache. Topped off with a swirl of blueberry jam or jelly, this cake is visually stunning and guaranteed to impress guests, family, or just your own sweet tooth.
Cooking Time
Preparation Time: 15 minutes
Baking Time: 30–35 minutes
Cooling and Assembly Time: 20 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Cake:
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150g (1 cup) plain flour
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1 teaspoon baking powder
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150g (¾ cup) sugar
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50g (½ cup) desiccated coconut
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150g (⅔ cup) unsalted butter, softened
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3 large eggs
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1 teaspoon vanilla extract
For the Ganache:
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200g white chocolate, chopped
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120ml (½ cup) heavy cream
For Topping:
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2–3 tablespoons blueberry jam or jelly (or any fruit preserve of your choice)
Step-by-Step Cooking Directions
Step 1: Prepare the dry ingredients
In a large mixing bowl, combine plain flour, baking powder, sugar, and desiccated coconut. Stir until all dry components are evenly incorporated.
Step 2: Add wet ingredients
To the dry mixture, add softened butter, eggs, and vanilla extract. Using a whisk or electric hand mixer, beat everything together for about 1 minute until the batter is smooth and fluffy.
Step 3: Final mix and transfer to pan
Give the batter a final stir to ensure everything is fully mixed. Pour it into a greased or parchment-lined 20×20 cm (8×8 inch) baking pan and smooth the top with a spatula.
Step 4: Bake the cake
Bake in a preheated oven at 175°C (350°F) for 30–35 minutes. The cake is ready when a toothpick inserted into the center comes out clean. Let the cake cool for about 10 minutes.
Step 5: Make the ganache
While the cake cools slightly, combine chopped white chocolate and heavy cream in a microwave-safe bowl. Microwave for 1 minute and then stir well until the mixture is completely smooth.
Step 6: Add jam to ganache
Add 2–3 tablespoons of blueberry jam or any fruit preserve to the ganache. Gently fold it in a few times—do not overmix. This creates a lovely marbled effect.
Step 7: Poke the cake
Using a wooden skewer, chopstick, or the back of a spoon handle, poke holes all over the surface of the cake.
Step 8: Pour over the ganache
Pour the warm ganache evenly over the cake, allowing it to seep into the holes. Spread it gently with a spatula to make sure it’s well-distributed.
Step 9: Cool and serve
Let the cake rest until it’s completely cooled and the ganache is set. Slice and serve as is, or top with additional coconut shavings or fresh berries.
Nutritional Information (per serving, based on 12 servings)
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Calories: 355
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Fat: 21g
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Saturated Fat: 12g
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Carbohydrates: 37g
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Sugar: 25g
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Protein: 5g
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Fiber: 1g
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Sodium: 110mg
The Origins and Popularity of the Recipe
The poke cake is a popular American dessert innovation that dates back to the 1970s. Originally designed to infuse dry cakes with Jell-O or pudding mixes, the technique has evolved to include decadent ganaches, fruit purees, and custards. Coconut, a classic ingredient in tropical and Southern-style baking, lends this particular version a global appeal. By combining a simple cake base with a luxurious white chocolate topping, the recipe merges tradition with contemporary tastes.
Reasons Why You’ll Love the Recipe
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Moist and rich from the poke-and-pour technique
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The coconut adds texture and flavor
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Easy enough for beginners but elegant enough for occasions
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Customizable with different jams or fruit fillings
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Stays moist for days, making it perfect for make-ahead dessert planning
Health Benefits
While this cake is an indulgent treat, it does offer some modest health perks:
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Coconut contains medium-chain triglycerides (MCTs), which may support metabolism
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Eggs provide high-quality protein
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White chocolate, though rich, can provide calcium and antioxidants in small amounts
Of course, moderation is key with any dessert.
Serving Suggestions
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Serve chilled or at room temperature
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Add a dollop of whipped cream or a scoop of vanilla ice cream
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Garnish with fresh blueberries or shredded coconut
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Ideal for afternoon tea, birthdays, or holiday gatherings
Common Mistakes to Avoid
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Overmixing the batter: This can result in a dense, tough cake
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Using cold ingredients: Butter and eggs should be at room temperature for proper emulsification
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Overbaking: Check at the 30-minute mark to avoid drying out
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Skipping the poke: This step is essential for soaking in the ganache
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Overheating the ganache: White chocolate burns easily—stick to 1 minute in the microwave and stir gently
Pairing Recommendations
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Drinks: Coffee, chai latte, or a glass of cold milk
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Fruits: Raspberries, strawberries, or pineapple slices
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Other Dishes: Serve as a sweet finish after a light salad or grilled chicken meal
Cooking Tips
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For an extra coconut kick, toast your desiccated coconut before adding it to the batter
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Use a serrated knife to cut the cake neatly without smearing the ganache
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Let the ganache cool slightly before pouring if it’s too runny
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Store leftovers in the fridge in an airtight container for up to 5 days
Similar Recipes to Try
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Lemon Poke Cake with Lemon Curd
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Chocolate Coconut Layer Cake
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Raspberry White Chocolate Blondies
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Tres Leches Cake
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Coconut Cream Pie
Variations to Try
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Tropical Twist: Add crushed pineapple or banana to the batter
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Nutty Addition: Stir in chopped macadamia nuts or almonds
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Flavor Swap: Use milk or dark chocolate for a different ganache profile
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Jam Alternatives: Try passion fruit, raspberry, or orange marmalade
Ingredient Spotlight: Coconut
Desiccated coconut not only adds texture and flavor, but it also introduces a mild natural sweetness and a chewy bite. It’s a staple in tropical cuisine and brings warmth and depth to desserts. It pairs exceptionally well with both dairy and fruits, making it a versatile baking companion.
Conclusion
This White Chocolate Coconut Poke Cake is proof that simple ingredients can come together to create something truly magical. Moist, rich, and beautifully marbled with fruity swirls, it’s a showstopper that doesn’t require hours in the kitchen. Whether you’re serving it at a dinner party, holiday celebration, or just treating yourself, this cake is guaranteed to deliver pure dessert bliss.
Frequently Asked Questions
1. Can I use sweetened shredded coconut instead of desiccated coconut?
Yes, but reduce the added sugar slightly to balance the sweetness.
2. What if I don’t have white chocolate—can I use something else?
You can use milk or dark chocolate, though it will alter the flavor profile significantly.
3. How long will this cake stay fresh?
Stored in an airtight container in the refrigerator, it stays fresh for up to 5 days.
4. Can I freeze this cake?
Yes! Freeze slices individually wrapped. Thaw overnight in the fridge before serving.
5. Is it necessary to poke the cake?
Yes, this allows the ganache to soak in, making the cake incredibly moist.
6. Can I use a different type of flour?
You can try cake flour for a lighter texture, but avoid self-raising flour unless adjusting for baking powder.
7. What can I substitute for heavy cream?
Full-fat coconut milk or a thick dairy-free cream substitute can work in a pinch.
8. How do I keep the ganache from becoming too thick?
Use the cream-to-chocolate ratio as stated and stir until smooth. If needed, add a splash more warm cream.
9. Can I double the recipe?
Yes, double the ingredients and use a 9×13 inch pan. Adjust the baking time accordingly.
10. Is this cake suitable for kids?
Absolutely! It’s sweet, moist, and doesn’t contain any alcohol or strong spices.