Creamy, dreamy and keto! Low carb coconut cream poke cake. This tender, delicious dessert is low carb and grain-free. Here’s to a healthy treat!
This poke cake thing has cast a spell over me, I think. Heretofore, I didn’t care overly much for them and I didn’t really get the appeal. I suppose it’s because my first introduction to them was the kind that used icky sugar-free Jello and was an abnormal shade of pink on the inside. I’ve never been much of a Jello fan, even when I could eat the kind with sugar. I think I was served too many boxed gelatin desserts at the camps I used to attend every summer. Whenever I saw the wobbly blobs of brightly coloured, overly sweetened Jello coming my way, I sighed with disappointment. Offer me anything but Jello, please. Chocolate, cookies, pudding, ice cream, but please, no more Jello!
But poke cakes are so much more than boxed white cake mix with strawberry Jello poured over them these days. Really creative versions started catching my eye on Pinterest, these amazingly moist cakes with mounds of creamy frosting. I’ve seen Cinnamon Roll Poke Cake, Cannoli Poke Cake, Pina Colada Poke Cake, Triple Chocolate Poke Cake, Carrot Cake Poke Cake, Samoa Poke Cake, Apple Pie Poke Cake. Seriously, head to Pinterest and type “poke cake” into the search box and you will be aghast at all the amazing variations. Go on, I dare you. You won’t be able to tear your little eyes away. You may get lost in Poke Cake Land, gazing at all the delicious creations, forever. Well, there could be worse ways to go, I guess.
Many of these creations may indeed still be made with boxed mixes. Boxed cake mix, boxed pudding, boxed Jello, I don’t know. I don’t usually even click through to the recipe because none of these poke cakes are appropriate for a low carb or gluten-free diet. But I can still find plenty of inspiration for making creative and healthy poke cakes. I foresee a whole line of these, my dears. I don’t think I can help myself.
This lovely light cake is based on my low carb Coconut Cream Pie Recipe. Although I did top mine with whipped cream, you could make it completely dairy-free by topping it with some coconut whipped cream.
Also be sure to check out this creamy Dairy-Free Coconut Custard from What the Fork. It should be easy to make low carb with your favourite sweetener and some xanthan gum.
- 2 1/2 cups almond flour
- 1 cup shredded coconut
- 3/4 cup Swerve Sweetener
- 1/3 cup unflavoured whey protein powder or egg white powder for dairy-free
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil melted
- 5 large egg whites
- 1 cup unsweetened almond or coconut milk
- 1 tsp vanilla extract
- 1 cup full fat canned coconut milk
- 1/4 cup powdered Swerve Sweetener
- 1 large egg
- 1 large egg yolk
- 1/4 tsp coconut extract
- 1/4 tsp vanilla extract
- 1/8 tsp xanthan gum
- 1 cup whipping cream
- 3 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- 1/3 cup unsweetened shredded coconut lightly toasted
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Preheat oven to 325F and grease a 9x9 inch square baking pan (if using an 8x8 inch, the cake will need to bake a bit longer).
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In a large bowl, whisk together the almond flour, shredded coconut, sweetener, protein powder, baking powder and salt. Stir in coconut oil, egg whites, nut milk and vanilla extract until well combined.
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Spread batter in prepared baking pan and bake 30 to 35 minutes, or until set and a tester inserted in the center comes out clean.
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Remove from oven and let cool 15 minutes, then poke with a skewer at 1/2 inch intervals all over cake.
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In a medium saucepan over medium heat, combine coconut milk and sweetener and bring to just a simmer.
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In a medium bowl, whisk together the egg and egg yolk. Slowly stir in about 1/3 of the hot coconut milk, whisking continuously. Then slowly whisk egg mixture back into hot coconut milk.
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Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in coconut extract and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine.
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Pour mixture evenly over cooled cake, shaking gently from side to side to get as much mixture into the poke holes as possible.
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Refrigerate 2 hours until completely cooled.
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Whip cream with powdered sweetener and vanilla extract until stiff peaks form. Spread over chilled cake and sprinkle with toasted coconut.
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*For a dairy-free version, you can make coconut whipped cream by refrigerating a can of coconut milk overnight and scooping out the thick cream from the top the next day. Whip with sweetener and vanilla extract until firm.
Jessica says
Ok, I’ll be the idiot that asks…what is a poke cake? That looks tasty but I have no clue what kind of cake that is!
Carolyn says
It’s just as the name implies…you poke holes all over it and pour something over that sinks into the holes.
Brenee says
1 “tbsp” of baking powder????
Carolyn says
Tbsp is the short form of tablespoon.
Dianne says
This recipe looks great! Living low carb I find dessert the hardest to go without!
Cici says
I am forever confused about the variety of coconut milk called for in recipes! Are you calling for the carton variety in both the cake & the coconut cream?
Carolyn says
In the cake, it doesn’t matter. But in the coconut cream, you need the full fat canned variety (which is why I specified full fat and linked to an example). The carton variety is usually quite low fat. I will amend the recipe to say “canned” in the coconut cream.
Kim says
This looks good! Though, I have never seen a poke cake made with Jello- thank goodness! Our family just came back from a trip to Disney. This will be perfect to make to help me come down from my sugar high!!!
BTW, I kept receiving an error when trying to access the link from my iPhone and iPad. I had to just go directly to your site. Must love your site to take the extra step!!!
Carolyn says
Hmmm, let me check from my own iPad…
Kim says
Yeah- it was from the email. Weird.
Carolyn says
I think it might be your browser. I just tried from my phone and had no problems. Hope it doesn’t happen again!
Denise S. says
Making this TODAY.
Melissa says
This looks delicious!!! I love coconut!! I wonder if this cake base would work for a low carb strawberry rhubarb dump cake as well….? Can’t wait to try this coconut cake!! Thank you! 🙂
Carolyn says
I don’t really know, I’d have to see the recipe for the dump cake.
Melissa says
Here is the recipe in its original form. I would be over the moon excited if there would be hope for a healthy version of this cake! 🙂 Thank you for making healthy so yummy!!!
Rhubarb Dump Cake (print recipe)
What you need:
4 c. fresh rhubarb
1/2 c. sugar
1- 3oz. package strawberry jello
1 box white cake mix
1 c. water
1/3 c. butter, melted
Directions:
Preheat oven to 350 degrees. Place rhubarb in a 9×13 baking dish. Sprinkle evenly with sugar and dry gelatin mix. Beat cake mix, water, and butter with a whisk until well blended. Pour over rhubarb and spread to completely cover rhubarb. Bake for 45 minutes or until browned. Serve warm or room temperature with whipped cream!
Faith Bostic says
This rhubarb dump cake used to be my favorite dessert. Since going gluten free, I have swapped the cake mix for a gluten free cake mix just fine, and we also use a sugar free strawberry jello mix and a sugar free sweetener (like Swerve) instead of sugar. So-now I am wondering about subbing a low carb and gluten free “cake mix” and how would it turn out….
Susan says
Please send me this recipe, because I am not allowed to eat any sugar. Thank you.
Dawn says
OOoooooh I can’t wait to try this one!! I love me some poke cakes! I’ve never seen them made with regular Jell-O gelatin but I’ve made many with the pudding mix. Make all the poke cakes you want!!! I’ll be a very happy girl 🙂
Carolyn says
I will definitely be making them again!
Cindy Maddux says
Thank you soooooo much for this recipe. Coconut cake is my favorite. A friend of mine made a Coconut poke cake some years back and it was incredible!!! That was before I knew I was diabetic. It was possibly the best thing I’d ever eaten!!! So happy to have this recipe to be able to enjoy such a super moist favorite again. Can’t wait to make it. YOU ROCK, CAROLYN!
Carolyn says
Hope you love it, Cindy!
Julie says
I use canned coconut cream from Trader Joes quite a bit and wonder if it could simplify this recipe some. Certainly for making the coconut whipped cream, but potentially for the coconut cream in the cake. Solid but spreadable when chilled, and even at moderate room temperature, I could see using the canned coconut cream with sweetener and extracts blended into the cream, warmed to pourable being put on the cake with out the egg or xanthan gum. I use this coconut cream as a butter replacement on LC bread with jam. It is both cheap, at about $1.79/can, and good.
Nicole Brockington says
Did you ever try this? If so, and if it was good, what ingredients/quantities did you use?
Marci says
OMG – this looks delicious! Can I use coconut flavored Stevia extract in place of the coconut extract? (I know it will be sweeter) Thank you!
Sarah G says
Carolyn, I made the lemon poke cake for my son’s birthday but all the lemon gelatin pooled on top and did not get in the holes. I think it was because the cake hadn’t been totally cold yet (time crunch). Do you think that was the reason? It was really great otherwise but I want to try again and do it right.
Sarah G says
I also want to make this one.
Wendy says
A serving is 1/16th of a 9×9 pan?
Wow. Those would end up being bite sized, wouldn’t they?
Carolyn says
No, they would not, actually. They are quite a good size. It’s simply cutting the cake into 4 in each direction which is pretty standard for cakes in a square pan. It works out to a square of cake that is a little more than 2 inches by 2 inches.
Wendy says
Awesome!
Thanks for this recipe!
I am looking forward to trying it this summer.
Carolyn says
BTW, does the cake look bite-sized in the photo? Because that photo is true to life.
Amanda says
Can you use coconut flour instead of almond flour?
Carolyn says
No, coconut flour would give you an entirely different consistency.
Amanda says
Ok thanks for the reply I’ll have to stop and get some almond flour!!!!!
Susan says
This is chilling in the ‘frig. Can’t wait to try it with a cuppa Joe, decaf Joe that is tonight!
Now to decide what to do with the leftover full fat canned coconut milk. Have you ever
tried freezing it?
I will also be looking forward to more poke cakes.
Carolyn says
No. I make iced frappuccinos with it. But I bet you could freeze it.
Dee Gee says
Think you could make some fat bombs from the left overs.
Susan says
Oh my sweet tooth! This is so moist, so coco nutty! Well worth dragging out the kitchen aid.
Briana Thomas (briana-thomas.com) says
This sounds amazing, Carolyn! I love coconut…and cream…so the two together plus cake is genius. I’ll be sharing this one.
Lydia says
Can you use egg whites from a carton in this recipe? Sounds good so I will be making this soon. Hubby’s B’day coming up.
Carolyn says
Yes, carton egg whites would be fine.
Amy says
Mmm…reminds me of the Pepperidge Farm boxed coconut cake, minus the carb overload! Thank you, Carolyn!
Amanda says
This looks amazing!
Peggy Cole says
Oh my goodness, I was up till 1.30 this morning making this cake. Boy was it worth it!! It looks so good, I had a difficult time waiting till after lunch to try it. Perfect! My husband told me “You nailed this”. I told him it was your recipe, you nailed it! And you’re right, it makes 16 good size servings, with the coconut cream and the topping, it filled my whole 9 in square pan. You just might make an excellent low carb baker out of me yet, Carolyn! Thanks so much!
Carolyn says
Thanks, Peggy! Glad it was a hit.
Alice B says
i will be making this for my sister’s BD celebration this Saturday!
Being from the South, this is right up my alley. At least I consider Texas as part of the South!!
Thank you, Carolyn’
Alice B says
i will be making this for my sister’s BD celebration this Saturday!
Being from the South, this is right up my alley. At least I consider Texas as part of the South!!
Thank you, Carolyn’
Alice B says
So sorry for the double post.
Carolyn, do you think this could be made on Friday evening for serving Saturday afternoon or is it best to make and serve same day?
Many thanks,
Alice B.
Carolyn says
I think it will be fine on the second day. Ours lasted several days and I noticed no difference from the first day.
Donna says
Do you think you could use the THM baking blend or at least use half almond flour and half baking blend?
Carolyn says
I would do half and half in this. I haven’t tested the Baking blend fully yet but I’ve found that it’s drier and and so a direct replacement here might not get you the texture you want.
Julie Isa says
this sounds wonderful, however, i really want to know where you got your pan!
Carolyn says
It’s a USA Pan and I got mine from Amazon: http://www.amazon.com/gp/product/B002UNMZO4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002UNMZO4&linkCode=as2&tag=aldaidrabfo05-20&linkId=VWT7JH5XDY4MFNJT
Jill Bywaters says
Has anyone tried this with butter instead of coconut oil? I thought it might make a tasty version?
Denise S. says
I did, I substituted using 1/2 cup of kerrygold for the coconut oil and it turned really good. I don’t like the taste of coconut oil in dessert recipes but I did liberally spray my pan with coconut oil spray.
Marci says
Can I sub anything for the whey protein powder? Thanks!! 🙂
Carolyn says
Egg white protein powder is a good sub. You really need some sort of dry protein to help it rise properly.
Alice B says
I made this cake as planned today for my sis’ birthday party. It was a huge hit!!! Sis immediately called it awesome and I heard numerous “umm’s” coming from everyone around me!!
I will definitely be making this again!
Thank you, Carolyn!
Carolyn says
So glad to hear it!
Sugarfree Strawberry says
Just finished to make mine today. Mhhhh delish. Foodgasmic! Don’t remember when i last had such a good cake.
even if my cream split a bit and the coconut whip part didn’t work out as i wanted. still unbelivably good.
I got 20 out of that recipe. I had one, my bunny the other and the rest is waiting in the freezer for whenever i feel like it. *bigsmirk*
Thanks sooo much for sharing!
Deb says
This dessert was fantastic. Even though I messed up the ingredients in the cake by using canned full fat coconut milk. I think the coconut cream would have soaked into the pokes better. But it was great! I also served it with a couple of strawberries and a dab of whipped cream on top a couple of times and blueberries another.
Thank you Caroline for the wonderful low carb recipes. My diabetic husband loves you!
Deb says
I am sorry I misspelled your name Carolyn.
Denise S. says
I made this today and WOW. This recipe is FANTASTIC. I substituted the 1/2 cup of coconut oil in the cake with 1/2 cup kerrygold. I personally don’t like coconut oil in my deserts. Other then that, made as the recipe suggested and it’s hard to believe it’s low carb.
Brandy says
The coconut cream did not turn out. It was too thick! I’m not sure what happened. Did you continue cooking it on medium once you placed the egg mixture into the milk?
Carolyn says
Sounds like it got overcooked. You do continue to cook it for a bit but only until it just begins to thicken. You have to watch it carefully.
Brandy says
That’s what I thought. Thanks for confirming… Cake still taste great without it!
Kim says
I finally made this cake last night and Oh Boy! I could just eat the cake w/o all the other good stuff! I only have an 8″ square pan; so, the cake was dense and sturdy – yum. I loved the coconut cream filling so much, that I used the rest of my coconut milk and a couple of the leftover egg yolks to make a coconut custard as another treat option. However, the cake might be my “go to” cake base. I’m thinking a Tres Leches inspired cake might be on the horizon next! This one gets 2 thumbs up (6 if you include my daughters)! I am looking forward to creating my upcoming birthday cake using this recipe!
Thank you for your recipes and your wonderful website! You make low carb living so much easier. Truly appreciated…
Carolyn says
So glad you liked it!
Cheryl says
HELP I accidentally added the canned coconut milk to the cake ingredients and am wondering if this can be salvaged. Just sick about all the ingredients that may have to go to waste. Thanks
Carolyn says
Sorry, I did not see this earlier and was away for several days. What was the outcome?
Andrea says
Are you supposed to beat the egg whites and then fold them in? This makes a very sturdy cake and it could be lighter.
Carolyn says
Nope, you should be following the instructions as written. Mine was just the right texture. Did you use almond meal instead of almond flour?
Pam says
I made this cake as my Birthday Cake yesterday. I did put a ‘glaze’ of strawberry jam on top of the cake once the entire thing had cooled.. and then the whipping cream on top. It will forever be known as ‘Birthday Cake’ in our home from this day forward. :). Thanks so much Carolyn!
Renee says
This is amazing! I made this for my husband’s birthday cake this past week, and he absolutely loved it — we all did! He really misses tres leches cakes, and he also loves coconut, so this really hit the spot. He was expecting a mug cake, so this was a nice surprise. Thank you so much for this recipe! Love your website. We have your skillet cookies in the oven now 😉
Carolyn says
So glad he loved it and happy birthday to him!
Stacey says
Can I say that this is truly an awesome recipe? This is the first poke cake I’ve tried and it was moist and perfectly composed. Even my friend who hates coconut was won over! I confess I put more toasted coconut shavings over the top of the cake and it looked really pretty!
Tonya says
This is delicious!!!!! Maybe the best coconut cake I have ever eaten!!
Deb says
I made this cake yesterday and it is very yummy. My only issue was the coconut cream was very thick like a custard and I couldn’t get it to soak into the holes, most of it just sat on top. I left out the xanthan gun and still found it to be too thick. Not sure what I did wrong but I will modify the recipe the next time I make it so the cream doesn’t get so thick. Otherwise, the recipe is a keeper!
Carolyn says
Sounds to me like it got overcooked and the eggs made it too thick. Maybe try thinning it out with a bit of extra liquid next time?
Amy Lee says
i don’t have whey protein or egg white powder….are there any other subs??
Would love to make this tonight for Easter:) I looks amazing!
Thanks!!!
Carolyn says
You really need a dry protein to replace the gluten. You can leave it out but your cake could be more dense.
Amy Lee says
What about something like collagen hydrolysate powder?
Carolyn says
Since I haven’t tried it, I really couldn’t say. I guess you can always experiment!
Colleen Collins says
I was looking for a low carb recipe to make a cake for my husband’s birthday. Came across this coconut poke cake on the internet. What a success it was. My husband loved it. Thank you so much.
Carolyn says
You’re welcome!
Amanda says
Hi Carolyn, could I sub 1 cup of coconut flour for the shredded coconut? Thinking of using this recipe to make a tiramisu poke cake.
Carolyn says
No, you can’t, because that would be an awful mess. Coconut flour is very dense and absorbs huge amounts of moisture and you’d end up with a hockey puck. Just leave out the shredded coconut or add a little more almond flour.
Amanda says
Thanks for the advice.
Mel says
The cake turned out nicely but needed extra time baking. I also used the end of wooden spoon to make the poke holes so I could get plenty of the custard into them which worked a treat and the custard set nicely. I then decided to turn the extra yolks into lemon curd, then split the cake into 2 layers (custard was set by that stage so stayed put through the slicing) and sandwiched them together with the lemon curd and then added the whipped cream topping. Wowzer!!!….yummo!!!
Carolyn says
Wow, creative!
Mel says
Thanks ? . Just a lil addition to an already fab recipe. Oh, and in case anyone else reads my comments and was wondering…yes, I made no-sugar-added lemon curd (i used Natvia, which is an erythritol stevia blend)
J.Johnson says
Made this today as my birthday cake, it was delish. Thanks for a great recipe!
Erika Hess says
Does this cake do well refrigerated over night. I wanted to make the cake tonight to be eaten for Thanksgiving for tomorrow.
Carolyn says
Yes, it’s great after a night in the fridge!
Erika Hess says
Thank you so much, Caroyln! My family and I LOVE your recipes. It has been so helpful for me as both my parents have diabetes (each with sweet tooth). Thank you for all your recipes! I hope you have a wonderful, blessed Thanksgiving!
Dawn says
Hi can finely ground almond flour be used, would you need less or can you use same amount?
Carolyn says
This already uses finely ground almond flour.
Dawn says
I missed that thank you
Tonya says
Can anything else be used in place of the protein powder and egg white powder?
I really wanted to make today!!!!
Thank you! Love your recipes and this cake and carrot cake are the bomb!!!
Carolyn says
Nothing really to sub for it. You can skip it but your cake may not rise quite as well.
Jane says
Can this be frozen? I don’t think I can eat it all before it goes bad.
Carolyn says
Yes, I think it would freeze well.
Jane Armstrong says
Thank you. I am thinking that I will freeze it without the whipped cream on top. I’m not sure how well that part would freeze.
Peggy D.... says
Delicious cake! I made it last night for our 49th anniversary. It was wonderful! I think I’ll make it next year for our big 50th party but only for the low carbers. It would be difficult to make for over 100 people! They’ll have to eat the fancy bakery kind that isn’t worth eating! My cream topping got too thick so I guess I cooked it too long. It was good even though it only laid on top of the cake. I have an ISO cream dispenser and make coconut whipped cream with it. It is a great non dairy topping. Thank you so much for your wonderful recipes Carolyn! I’m anxious to get your new cookbook!
Sharon @ What The Fork says
This coconut cake looks crazy good! Pinning this!
Jill Bushbeck says
Can you please help me find this recipe and the directions, I can’t fine it anywhere and my husband loves coconut. Thank you
Carolyn says
It’s there now. It seems my recipe plug in was having some issues but you should be able to see it now.
Leila says
This may seem like a stupid question but where is the actual recipe? I am only able to see the links to your coconut cream pie and the link for the coconut custard. Am I missing something? Also, what is the nutritional facts for this cake? Thanks!
Leila says
Never I see it now, can’t wait to give it a try!
Carolyn says
You weren’t missing anything. Something was wonky with the plug-in and it wasn’t showing up for a bit.
Rebecca Dugas says
Hi! The cake part of this recipe was so good! But the coconut cream part did not work for me. How do you keep the eggs from cooking when you pour them in the heated nut milk? I just wrote up a review of my attempt at this recipe on my blog: http://www.diabeticherbivore.com/reviews/recipe-review-low-carb-coconut-cream-poke-cake/ I’d love any tips you might have for this relatively inexperienced cook and others like me! 🙂
Carolyn says
Well, you’ve already identified the issue. Your milk mixture was too hot when you added it into the eggs. Even if it’s pretty hot, you add VERY slowly as the instructions state, whisking the whole time. If you don’t do this…yes they will curdle.
Rebekkah Davies says
I have made this recipe 100 times. I usually don’t even do the poke part – the cake is amazing all on it’s own. I double and triple, add flavorings or berries… endless. And every single time the cake is rich, moist, and delicious. My family is keto, but I have fed it to MANY non-ket people and they have no idea. Wonderful recipe!
Lee says
OMG! Im in LOVE with this cakeee! 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. 😍 YOU ROCK!
Emmajune says
Love the thought of this cake ! Would like to have it for Valentine’s Day tomorrow,
is it best made the day of ? Or made today and sit until tomorrow . . .
do flavors blend more ?
Thanks !
Carolyn says
You could make the cake today and then do the rest tomorrow.
Dee gee says
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!
Carolyn says
So happy to hear it!
Beth Pierce says
This was such a great recipe! Flavorful, quick and delicious! Yum!
Jen says
This is exactly the type of cake that will make you stop and savor each bite! Love it!
Billy says
The flavors in this cake and to die for, seriously best recipe ever!
Aimee Shugarman says
This turned out just like the photos. The taste was amazing too!
Suzy says
Such a delicious cake! The flavor was perfect!!
Cheryl says
2 questions, When the recipe calls for 1 large egg and 1 large egg white is that just 1 egg or 1 egg plus the white from another egg? Also what brand of whey powder do you use and where do i buy this?
Carolyn says
Hi Cheryl…. It’s one large WHOLE egg, and then one additional egg white from another egg. Hope that makes it more clear. I use Tera’s Whey a lot but I recently purchased this one and really like it. https://amzn.to/2NozeDp
Taylor says
Love that whipped cream topping on top! So light and fluffy!
Cheryl S says
THIS CAKE WAS A BIG HIT WITH MY MOM WHEN I MADE IT FOR HER BIRTHDAY!!
Stephanie says
So delicious! I could eat this every day!
Julie Blanner says
I always love finding new poke cakes! This was delicious and so full of flavor.
Becky Hardin says
This is one of my favorite poke cakes! Yum
Kell says
I’m thinking of making this for Thanksgiving – could I substitute banana extract instead of the coconut or vanilla? I always loved a banana coconut cream pie — and I’m trying keto so no bananas for me.
Carolyn says
Yes, it would be lovely!
Kell says
Thanks for quick reply!
Kell says
Made this today – very good. I couldn’t really tell where the custard was, though I worked real hard to get it in the holes, the consistency looked just like your photo. The cake was quite crumbly but tasty. I only had milk chocolate flavored whey protein powder so the cake is also an interesting color. 😀 The whipped cream and toasted coconut really topped it off perfectly, who doesn’t like whipped cream!
Christine says
I made this for my dad’s birthday. There were about 15 people and I knew someone was bringing a full sugar cake, so I assumed this would be plenty and I’d have leftovers. This disappeared FAST, while the other cake had plenty of leftovers. Nobody there was a low-carber and I didn’t tell anyone a thing until after they devoured it. Nobody could believe this was low carb, even the kids. Every adult asked for the recipe. I’ve made a lot of your recipes and my family has enjoyed them, but this was far and away the biggest hit yet!! I made the Boston Cream Poke Cake last weekend and it was delicious but the Coconut Cake set the bar really high. I want to try a poke cake in every variety possible LOL!!! Thank you so much for helping make my dad’s birthday so special!!
Kimberley says
I have a dumb question; sorry. The coconut oil. Is that 1/2 cup measured out solid and then melted? Or should I melt some and measure a 1/2 cup? It does it all equal out? I’m not crazy right, there would be a difference, no?
Carolyn says
It’s not going to make a huge difference but I usually measure when a bit softened so I can pack it into the cup… then I melt.
Dawnj says
We had this for dessert tonight and oh my it lived up to its legend! Thought it was devine. Would it be plausible to make your “chocolate peppermint pound cake” (w/o peppermint), poke holes, pour over the holes your caramel sauce recipe, topping with walnuts or pecans and chocolate ganache?