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    Home » Keto Cakes » Keto Coconut Cream Poke Cake

    Published: Apr 9, 2023 by Carolyn

    Keto Coconut Cream Poke Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    21.7K shares
    Jump to Recipe Print Recipe

    This keto poke cake recipe features tender low carb cake with a rich coconut cream filling and a delicious sugar free whipped cream topping. It’s a sweet and creamy dessert everyone will love!

    Two slices of Keto Coconut Cream Poke Cake with strawberries on top.

    Coconut Cream Poke Cake is an oldie but a goodie, and much deserving of an update. If you love my Keto Coconut Cream Pie, you definitely want to try this!

    The idea of poke cake has cast a bit of a spell over me. For a long time, I didn’t see the appeal of these desserts, as they typically use boxed mix and store-bought Jello. But once I started making my own healthier keto versions from scratch, I was hooked.

    And now I’ve got several variations of keto poke cake. There’s the fabulous Peanut Butter Poke Cake, the popular Cinnamon Roll Poke Cake, and the classic Strawberry Poke Cake. And I have more fun ideas on the way!

    Close up shot of a slice of Keto Coconut Cream Poke Cake.

    What you will love about this recipe

    This Keto Coconut Cream Poke Cake is fun to make and it’s not particularly difficult. It doesn’t rely on boxed mixes or instant pudding, but it comes together easily. And the creamy rich coconut flavor can’t be beat!

    It starts with an easy but tender almond flour cake, which you poke holes in once it cools. You then create a sugar-free coconut pudding that gets poured over the cake and sinks down into the holes.

    You do need to let that chill and set for a few hours, and then you top it all off with keto whipped cream. The result is so moist and delicious, so light and fluffy, it’s like biting into a coconut cream cloud.

    Oh and did I mention it has only 4g net carbs per serving?

    Reader Reviews

    “We had this for dessert tonight and oh my it lived up to its legend! Thought it was divine!” — Dawn J.

    “I made your Coconut Poke Cake for Father’s Day for my Dad who LOVES coconut. It was an extreme hit with everyone, low carb or not, and even those who don’t particularly care for coconut (my husband.) Thanks once again!” — Dee

    “OMG! Im in LOVE with this cake! So delicious! I didn’t top it with whipped cream, still so good. Coconuty goodness. Really simple to make. You’re a genius Carolyn! I can never thank you enough for your hard-work and dedication.” — Lee.

    Ingredients you need

    Top down image of ingredients needed for Keto Coconut Cream Poke Cake.

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    • Almond flour: I really love the texture of almond flour for keto poke cake. But if you would prefer a coconut flour version, use the cake portion from my Keto Coconut Cake.
    • Shredded coconut: Add unsweetened shredded coconut to the cake batter for texture and flavor. And make sure to garnish the top of the cake with more too!
    • Sweeteners: I use Swerve Granular in the cake and allulose in the coconut cream filling. See the Expert Tips section for other sweetener options.
    • Protein powder: The protein helps the cake rise properly so I don’t recommend skipping it. You can use whey protein powder or egg white protein powder, but I don’t recommend collagen as it will make the cake gummy and hard to cook through.
    • Oil: The cake takes oil, but you can use avocado oil, melted coconut oil, or even melted butter.
    • Eggs: The eggs need to be separated, as you use only egg whites in the cake itself, to keep it lighter in color. The pudding uses up most of the yolks.
    • Coconut Cream: Unsweetened coconut cream works best for the coconut pudding. It creates a creamy consistency that doesn’t require any gums or added thickeners. You can purchase cans of coconut cream or just use the thick white portion from the top of a can of coconut milk.
    • Heavy whipping cream: The topping on this poke cake is a classic whipped cream frosting.
    • Extracts: You will need both vanilla extract and coconut extract.
    • Pantry staples: Baking powder and salt.

    Step-by-step directions

    A collage of 6 images showing how to make Keto Coconut Cream Poke Cake.

    1. Prepare the batter: In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in the oil, egg whites, and vanilla extract until well combined. Add just enough liquid for a thick but pourable batter.

    2. Bake the cake: Spread the batter in a greased 9×9 inch square baking pan and bake at 325ºF for 20 to 25 minutes, or until the edges are golden brown and the top is just firm to the touch. Remove and let cool completely in the pan. Use the end of a wooden spoon to poke holes all over the cake.

    3. Temper the egg yolks: In a medium saucepan over medium heat, combine the coconut cream and the sweetener and bring to just a simmer. In a medium bowl, whisk the egg yolks. Slowly whisk about half of the hot coconut cream into the yolks to temper. Then slowly whisk the yolk mixture back into the remaining coconut cream in the pan.

    4. Cook the filling: Continue to cook another 3 to 5 minutes, whisking continuously, until the mixture begins to thicken. Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate 2 hours to help it firm up.

    5. Whip the cream: In a large bowl, combine the cream, sweetener, and vanilla extract. Whip until the mixture holds stiff peaks. Spread evenly over the chilled cake.

    6. Garnish: Sprinkle the top of the cake with more shredded coconut.

    A spatula lifting a slice of Coconut Cream Poke Cake out of the pan.

    Expert tips

    This is an easy keto cake recipe, but it does have several components and several steps. You can make the cake portion a day or two in advance, if you want to break up the process. You can also make the whole thing a day ahead, cover it tightly, and store in the fridge.

    Dairy-Free Option: Use egg white protein powder in the cake, and make coconut whipped cream for the topping.

    Sweetener Options: You can make the cake itself with almost any sweetener. Do keep in mind that allulose will make the cake brown quite quickly and look much darker on the outside so keep your eye on it while it bakes.

    You can also sweeten the whipped cream topping with your preferred sweetener, but I recommend powdered versions to avoid any grittiness.

    I like allulose or BochaSweet in the coconut pudding so you don’t get any recrystallization. But you can do erythritol sweeteners or a combination as well.

    Two slices of Keto Coconut Cream Poke Cake on a white table, in front of the pan.

    Frequently Asked Questions

    Why is it called poke cake?

    Poke cake is so named because you literally poke holes all over the cake so that it absorbs the filling. The filling is usually made of pudding or jello, and it makes the cake extra moist.

    How many carbs are in poke cake?

    Conventional poke cake can have upwards of 30g of carbs per serving. But this keto coconut cream poke cake recipe has 6.4g of carbs and 2.4g of fiber, so it has only 4g net carbs per slice.

    Can I freeze Keto Coconut Cream Poke Cake?

    Keto poke cake freezes very well. You can freeze it whole or cut it up into individual slices. Make sure to wrap it up tightly to avoid freezer burn, and it should be food for 2 to 3 months.

    A slice of Keto Coconut Cream Poke Cake with a forkful taken out of it.

    More delicious coconut recipes

    • Keto Coconut Macaroons
    • Easy Keto Flan
    • Almond Joy Brownies
    • Keto Samoa Cookie Bars
    • Raspberry Coconut Bars
    Close up shot of a slice of Keto Coconut Cream Poke Cake.

    Keto Coconut Cream Poke Cake

    This keto poke cake recipe features tender low carb cake with a rich coconut cream filling and a delicious sugar free whipped cream topping. It's a sweet and creamy dessert everyone will love!
    4.75 from 32 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: coconut cream poke cake, keto poke cake
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 16 servings
    Calories: 280kcal

    Ingredients

    Cake

    • 2 ½ cups almond flour
    • ½ cup shredded coconut
    • ⅔ cup Swerve Sweetener
    • ⅓ cup unflavoured whey protein powder or egg white protein powder
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • ⅓ cup avocado oil
    • 4 large egg whites
    • 1 teaspoon vanilla extract
    • ⅓ to ½ cup water or almond milk

    Coconut Pudding

    • 1 cup coconut cream
    • ¼ cup allulose
    • 3 large egg yolks
    • 1 teaspoon coconut extract

    Topping:

    • 1 cup whipping cream
    • 3 tablespoon Swerve Confectioners
    • ½ teaspoon vanilla extract
    • ¼ cup shredded coconut
    US Customary – Metric

    Instructions

    Cake

    • Preheat oven to 325ºF and grease a 9×9 inch square metal baking pan.
    • In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in the oil, egg whites, and vanilla extract until well combined. Add just enough liquid for a thick but pourable batter.
    • Spread the batter in prepared baking pan and bake 20 to 25 minutes, or until the edges are golden brown and the top is just firm to the touch.
    • Remove and let cool completely in the pan. Use the end of a wooden spoon to poke holes all over the cake. 

    Coconut Pudding

    • In a medium saucepan over medium heat, combine the coconut cream and the sweetener and bring to just a simmer.
    • In a medium bowl, whisk together the egg yolks. Slowly stir in about half of the hot coconut cream, whisking continuously. Then slowly whisk the egg mixture back into remaining coconut cream in the pan.
    • Continue to cook another 3 to 5 minutes, whisking continuously, until the mixture begins to thicken. Stir in the coconut extract.
    • Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate 2 hours to help it firm up. 

    Topping

    • In a large bowl, combine the cream, sweetener, and vanilla extract. Whip until the mixture holds stiff peaks. Spread evenly over the chilled cake.
    • Sprinkle the top of the cake with the shredded coconut.

    Video

    Notes

    Storage information: Store the cake, tightly covered, in the fridge for up to 5 days. It also freezes very well. You can freeze it whole or cut it up into individual slices. Make sure to wrap it up tightly to avoid freezer burn, and it should be food for 2 to 3 months.
    Dairy-Free Option: Use egg white protein powder in the cake, and make coconut whipped cream for the topping.
    Nut-Free Option: Use the cake portion from Keto Coconut Cake.  
    Nutrition Facts
    Keto Coconut Cream Poke Cake
    Amount Per Serving (1 slice)
    Calories 280 Calories from Fat 246
    % Daily Value*
    Fat 27.3g42%
    Carbohydrates 6.4g2%
    Fiber 2.4g10%
    Protein 7.8g16%
    * Percent Daily Values are based on a 2000 calorie diet.
    21.7K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Ton says

      November 02, 2023 at 11:44 pm

      To get 1 cup of coconut cream do you open a ~14 oz can of coconut cream and stir the milky water at the bottom with the top layer of cream and only use 1 cup of the mix or do you just use the ~1 cup of thick cream at the top and ditch the milky water?

      Reply
      • Carolyn says

        November 04, 2023 at 6:04 am

        You ONLY take the thick part from the top.

        Reply
    2. Dawn says

      October 30, 2023 at 1:43 pm

      Hello, This looks delicious. I have a tree nut allergy. Are the measurements different if I substitute with coconut flour? Thank you for your time. dawnstickney@comcast.net

      Reply
      • Carolyn says

        October 30, 2023 at 3:39 pm

        You cannot use coconut flour in this recipe. Sorry, it would be a disaster.

        Reply
    3. Nicole says

      September 27, 2023 at 4:40 pm

      I would love to make a version of this that’s more like tres leches cake or even just vanilla. I do not like coconut flavoring. so, I could make it and leave it the coconut extract out. but I can’t figure it what to use in place of the coconut cream. I can’t stand the coconut cream in any recipe. this recipe looks so yummy though.

      Reply
      • Carolyn says

        October 02, 2023 at 8:10 am

        Use heavy whipping cream.

        Reply
    4. Patti Babij says

      September 27, 2023 at 2:12 pm

      This looks so yummy! Can I substitute a different oil for the avocado oil?

      Reply
      • Carolyn says

        September 27, 2023 at 6:12 pm

        Please read the blog post as I already addressed that! 🙂

        Reply
        • Patti Babij says

          September 27, 2023 at 6:45 pm

          Sorry I just saw that!

          Reply
    5. Faye A laufer says

      August 05, 2023 at 5:48 pm

      It is way to hot in Arkansas to bake anything right now, but I have this one on my list to make.. I have made the earthquake cake a few times to everyones delight♥️

      Reply
      • Carolyn says

        August 05, 2023 at 9:12 pm

        Sorry it’s so miserably hot for you!

        Reply
    6. Michelle Fisher says

      July 08, 2023 at 9:53 pm

      The instructions in the recipe doesn’t say when to add the coconut extract. I was able to view the video as to when it should be added. Just fyi. I love these recipes. Thank you for being so creative.

      Reply
    7. Diana says

      July 02, 2023 at 12:34 pm

      When do you put the coconut extract into the custard mixture? It’s not listed in the recipe. Thanks.

      Reply
    8. Sheila Ann Keller says

      May 11, 2023 at 8:32 pm

      5 stars
      This was absolutely divine!!! I hope that lemon poppy seed is up soon on your flavors that you are perfecting!!!

      Reply
    9. Mary says

      April 26, 2023 at 7:16 pm

      4 stars
      Thanks for all your fabulous recipes! I had copied this recipe a month ago but didn’t make it until today. The recipe from a month ago is different from this one and I was wondering why. The first recipe called for 1 cup of almond milk but this one only 1/3 – 1/2. I had to use more than 1/2 cup to get it pourable. It was still very thick. Could I have done something wrong? Thanks for any insight!

      Reply
      • Carolyn says

        April 27, 2023 at 11:09 am

        This is an updated recipe, with less flour… thus less almond milk is necessary. Did you accidentally use too much flour?

        Reply
    10. Nancy Walters says

      April 22, 2023 at 10:17 am

      5 stars
      My favorite cake! May I offer some editing on this new version?
      “Can I freeze Keto Coconut Cream Poke Cake? …and it should be food for 2 to 3 months.” – Correct food to good.
      The step-by-step instructions for Coconut Pudding do not include the addition of 1 tsp coconut extract.
      I hope this helps. Thank you for such wonderful recipes!

      Reply
    11. Caroline Videmark says

      April 17, 2023 at 8:59 am

      I’m missing the Metric System-button! Please? 🙂
      Love your fine, informative and well-thought channel on UT!
      Best regards from Denmark

      Reply
      • Carolyn says

        April 17, 2023 at 1:33 pm

        Thanks for the reminder… just added it!

        Reply
    12. Terri Rico says

      April 16, 2023 at 1:29 pm

      Can I substitute the coconut cream for heavy whipping cream? And if I can should I add alittle more coconut extract to get more coconut flavor?

      Reply
      • Carolyn says

        April 18, 2023 at 12:26 pm

        Sure, sounds good!

        Reply
    13. Lois says

      April 14, 2023 at 12:18 pm

      So, if I don’t have a metal pan, are there any adjustments to use a glass pan? I couldn’t find anything in the notes.

      Reply
      • Carolyn says

        April 15, 2023 at 4:00 pm

        Yup… google adjustments for baking in glass and you will find some suggestions. It will likely take quite a bit longer to bake thorugh.

        Reply
    « Older Comments

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