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    Home » Gluten Free » Keto Coconut Cream Poke Cake

    Published: Jun 8, 2015 · Modified: Apr 29, 2022 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.

    21.1K shares
    Jump to Recipe Print Recipe

    Keto Coconut Cream Poke Cake features tender almond flour cake, rich coconut cream pudding, and delicious sugar-free whipped cream topping. It’s a creamy, delicious keto cake recipe everyone will love. 

    Low Carb Coconut Cream Poke Cake Recipe

    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!

    Coconut cream filling being poured over cooled coconut cake. Low Carb

    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.

    Healthy sugar-free coconut cream poke cake recipe

    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.

    Grain Free Poke Cake recipe, low carb and gluten-free

    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.

    Coconut Cream Poke Cake

    Creamy, dreamy coconut cream poke cake. This tender, delicious dessert is low carb and grain-free. Here's to a healthy treat!
    4.89 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: coconut cream poke cake, keto coconut cake
    Prep Time: 40 minutes
    Cook Time: 35 minutes
    Total Time: 1 hour 15 minutes
    Servings: 16 servings
    Calories: 297kcal

    Ingredients

    Cake:

    • 2 ½ cups almond flour
    • 1 cup shredded coconut
    • ¾ cup Swerve Sweetener
    • ⅓ cup unflavoured whey protein powder or egg white powder for dairy-free
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • ½ cup coconut oil melted
    • 5 large egg whites
    • 1 cup unsweetened almond or coconut milk
    • 1 teaspoon vanilla extract

    Coconut Cream:

    • 1 cup full fat canned coconut milk
    • ¼ cup powdered Swerve Sweetener
    • 1 large egg
    • 1 large egg yolk
    • ¼ teaspoon coconut extract
    • ¼ teaspoon vanilla extract
    • ⅛ teaspoon xanthan gum

    Topping:

    • 1 cup whipping cream
    • 3 tablespoon powdered Swerve Sweetener
    • ½ teaspoon vanilla extract
    • ⅓ cup unsweetened shredded coconut lightly toasted

    Instructions

    Cake:

    • 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).
    • 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.
    • 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.
    • Remove from oven and let cool 15 minutes, then poke with a skewer at ½ inch intervals all over cake.

    Coconut Cream:

    • In a medium saucepan over medium heat, combine coconut milk and sweetener and bring to just a simmer.
    • In a medium bowl, whisk together the egg and egg yolk. Slowly stir in about ⅓ of the hot coconut milk, whisking continuously. Then slowly whisk egg mixture back into hot coconut milk.
    • 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.
    • Pour mixture evenly over cooled cake, shaking gently from side to side to get as much mixture into the poke holes as possible.
    • Refrigerate 2 hours until completely cooled.

    Topping:

    • Whip cream with powdered sweetener and vanilla extract until stiff peaks form. Spread over chilled cake and sprinkle with toasted coconut.
    • *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.
    Nutrition Facts
    Coconut Cream Poke Cake
    Amount Per Serving (1 serving = 1/16th of cake)
    Calories 297 Calories from Fat 248
    % Daily Value*
    Fat 27.6g42%
    Carbohydrates 6.5g2%
    Fiber 2.6g10%
    Protein 7.7g15%
    * Percent Daily Values are based on a 2000 calorie diet.
    21.1K 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. Tracy says

      May 11, 2022 at 4:47 pm

      Hi Carolyn! I would like to make this for the weekend but will be traveling tomorrow. Do you think I could make the cake now and save the poking/pouring/chilling until Saturday (3 days from now)? 😬

      Reply
      • Carolyn says

        May 11, 2022 at 7:10 pm

        Sure! Just refrigerate it, tightly wrapped up so it doesn’t dry out.

        Reply
    2. Tina says

      May 05, 2022 at 8:19 am

      Yumm. Can’t wait to try this!

      Reply
    3. Sarah says

      December 25, 2021 at 11:07 pm

      Just made this for our family Christmas that will be on 27th! My cream filling was yellowish like egg custard. I use pasture raised eggs that have dark yellow yokes. I did not go down in the holes very well. I am letting it sit in refrigerator overnight. But how well will the whipped cream topping last? Should I wait and make it day I serve it or will it keep refrigerated. Seems like whipped cream usually doesn’t last too long! Can’t wait to try this. Always my favorite dessert at Christmas but haven’t had it since being on Keto the past 2 Christmases. Making Keto boiled custard too!

      Reply
      • Carolyn says

        December 26, 2021 at 7:20 pm

        I’ve found I need to make bigger holes with the custard is a bit on the thick side! I think you can make the whipped topping a day in advance. Should be fine!

        Reply
    4. Sandra says

      September 06, 2021 at 6:21 pm

      Can you substitute canned Coconut Cream for Coconut Milk?

      Reply
      • Carolyn says

        September 07, 2021 at 7:21 am

        Sure.

        Reply
    5. ariadna says

      August 21, 2021 at 3:01 pm

      I do not have whey protein. Can I skip this ingredient?

      Reply
      • Carolyn says

        August 21, 2021 at 4:07 pm

        Not if you want it to rise properly.

        Reply
    6. cathy says

      August 07, 2020 at 12:22 pm

      Can you make this with vanilla whey or does it need to be unflavored?

      Reply
      • Carolyn says

        August 07, 2020 at 2:57 pm

        You can but sometimes vanilla protein powders have a very strong vanilla flavour.

        Reply
    7. Dawnj says

      April 22, 2020 at 8:47 pm

      5 stars
      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?

      Reply
    8. Kimberley says

      March 03, 2020 at 11:46 am

      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?

      Reply
      • Carolyn says

        March 03, 2020 at 12:58 pm

        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.

        Reply
    9. Christine says

      December 21, 2019 at 2:24 pm

      5 stars
      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!!

      Reply
    10. Kell says

      November 27, 2019 at 7:34 pm

      4 stars
      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!

      Reply
    11. Kell says

      November 24, 2019 at 10:16 am

      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.

      Reply
      • Carolyn says

        November 24, 2019 at 11:21 am

        Yes, it would be lovely!

        Reply
        • Kell says

          November 24, 2019 at 11:27 am

          Thanks for quick reply!

          Reply
    12. Becky Hardin says

      August 26, 2019 at 8:38 am

      5 stars
      This is one of my favorite poke cakes! Yum

      Reply
    13. Julie Blanner says

      August 23, 2019 at 10:51 am

      5 stars
      I always love finding new poke cakes! This was delicious and so full of flavor.

      Reply
    14. Stephanie says

      August 23, 2019 at 9:59 am

      5 stars
      So delicious! I could eat this every day!

      Reply
    15. Cheryl S says

      August 23, 2019 at 8:20 am

      5 stars
      THIS CAKE WAS A BIG HIT WITH MY MOM WHEN I MADE IT FOR HER BIRTHDAY!!

      Reply
    16. Taylor says

      August 23, 2019 at 8:18 am

      5 stars
      Love that whipped cream topping on top! So light and fluffy!

      Reply
    17. Cheryl says

      June 29, 2019 at 2:56 pm

      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?

      Reply
      • Carolyn says

        June 29, 2019 at 9:33 pm

        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

        Reply
    18. Suzy says

      June 24, 2019 at 12:28 pm

      5 stars
      Such a delicious cake! The flavor was perfect!!

      Reply
    19. Aimee Shugarman says

      June 24, 2019 at 7:56 am

      5 stars
      This turned out just like the photos. The taste was amazing too!

      Reply
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