Vegan Coconut Poke Cake

A delicious cake drenched in sweet, creamy coconut condensed milk and topped with coconut whipped cream & coconut flakes. A great delight for those who have a sweet tooth!

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: Vegan Coconut Poke Cake

Prep Time: 8

Cook Time: 30

Servings: servings

Calories: 378kcal

Ingredients

Dry ingredients:

1 1/2 cup all purpose gluten-free flour
1 cup organic cane sugar
1/2 cup cornstarch
2 tablespoons ground golden flaxseeds
2 teaspoons baking powder
1/4 teaspoon Himalayan pink salt

Wet ingredients:

1 cup coconut milk
1/2 cup coconut oil
1 teaspoon vanilla extract

Topping ingredients:

1/2 cup coconut condensed milk homemade, or Carnation or Kroger brand
1/2 cup coconut cream
1 recipe coconut whipped cream or one tub of store-bought coconut whipped cream
1 cup coconut flakes

Instructions

Preheat the oven to 350℉. Spray or brush a small glass rectangular with oil and set aside.
In a large bowl, add gluten-free flour, cornstarch, flaxseeds, baking powder, salt.
In another bowl, mix coconut milk, coconut oil, and vanilla.
Mix with dry ingredients until fully combined.
Scoop the batter into the prepared baking pan. Bake for about 30 minutes or until the fork comes out clean. Poke holes throughout the cake using a fork or skewer.
Meanwhile, combine the coconut cream with the coconut condensed milk and immediately pour it over the coconut cake.
Allow cake to cool completely, top with coconut whipped cream, and sprinkle with coconut flakes.
Keep the cake in the refrigerator. Serve and enjoy.

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