Strawberry and Coconut Poke Cake, with Fresh Whipped Cream. Easy made from scratch recipe bursting with strawberries coconut flavors. A great party sheet cake.

This sheetpan style cake just screams deliciousness! The fresh sweet strawberries combined with the creamy tropical flavor only coconut can give makes for an extremely wonderful cake, full of delight!

Strawberry and Coconut Cake (Poke Cake) with Fresh Whipped Cream. Easy made from scratch recipe. Yummy!

This strawberry and coconut poke cake is topped with some whipped cream and fresh strawberries. It's a very simple and easy recipe to make cake from scratch and it's a definite winner and one which will be made time and time again.

Its incredible moistness is down to the coconut working its magic in the cake, and with every bite, you can be guaranteed a hit of strawberries and coconut. What a pleasing cake this is to make and eat!

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Strawberry and Coconut Poke Cake

Our easy fruit poke cake recipe is a great cake to make for taking along to a potluck, party, BBQ, or church event if you attend those. You can make it in a sheet pan style, cut into as many portions as you wish and transport it in the pan so there's no mess!

So let's get straight to the recipe and see how we make our strawberry and coconut poke cake. Please enjoy!

Prep time

10 minutes

Cook Time

25 - 30 minutes

Yield

It makes a large cake, using a 9 x 13 pan.

Strawberry and Coconut Poke Cake, with Fresh Whipped Cream. Easy made from scratch recipe bursting with strawberries coconut flavors. A great party sheet cake

Ingredients

The Cake

2 cups or 400 g caster sugar, or if you don't have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
1/2 sachet strawberry-flavored jelly (For US : use half a 3 oz pkg called Jell-o strawberry powdered type)
1 cup or 250 g butter, softened
4 eggs (room temperature)
3 1/4 cups or 400 g sifted plain (all-purpose) flour
2 1/2 teaspoons baking powder
1 cup or 250 ml coconut milk, room temperature
1 tablespoon vanilla extract
1 cup or 125 g strawberry puree made from fresh or frozen strawberries

For pouring on the hot cake

1/2 cup or 125 ml coconut milk

The Frosting

8 oz. container of Extra Creamy Cool Whip or Fresh whipping cream
1 Teaspoon Vanilla extract
Fresh Strawberries and grated coconut

Instructions

To make the cake

1. Preheat oven to 180 C / 350 F / Gas 4. Grease and flour 9 x 13 pan.

2. In a large bowl, cream together the butter, sugar and powdered strawberry jelly until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and strawberry puree. Pour evenly into baking pan.

3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean.

Strawberry and Coconut Poke Cake, showing batter
Ready for the oven!

4. Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. Leave to cool.

Be sure to pour evenly so the liquid soaks in even at the sides.

Strawberry and Coconut Poke Cake showing coconut poured after baking
Baked with coconut milk poured over hot cake

The frosting

Strawberry and Coconut Poke Cake, with Fresh Whipped Cream. Easy made from scratch recipe bursting with strawberries coconut flavors. A great party sheet cake

Do this once the cake has COMPLETELY COOLED!
Add 1 teaspoon of vanilla extract (optional) to the cool whip and then spread over the cake. Sprinkle the grated coconut and add strawberries on top of the cool whip and refrigerate for a minimum of 4 hours.

If using fresh whipping cream, whip up until stiff then spread on the cake.

We'd love to hear from you and what you thought of our Strawberry and Coconut Poke Cake recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Strawberry and Coconut Poke Cake

Strawberry and Coconut Poke Cake

Yield: 9 x 13 pan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Strawberry and Coconut Cake (Poke Cake) with Fresh Whipped Cream. Easy made from scratch recipe. Yummy!

Ingredients

The Cake

  • 2 cups or 400 g caster sugar, or if you don't have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
  • 1/2 oz sachet strawberry flavoured jelly, For US : use half a 3 pkg called Jell-o strawberry powdered type
  • 1 cup or 250 g butter, softened
  • 4 eggs, room temperature
  • 3 1/4 cups or 400 g sifted plain flour, all purpose
  • 2 1/2 teaspoons baking powder
  • 1 cup or 250 ml coconut milk, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup or 125 g strawberry puree made from fresh or frozen strawberries

For pouring on the hot cake

  • 1/2 cup or 125 ml coconut milk

The Frosting

  • 8 oz . container of Extra Creamy Cool Whip or Fresh whipping cream
  • 1 Teaspoon Vanilla extract
  • Fresh Strawberries and grated coconut

Instructions

To make the cake

  1. Preheat oven to 180 C / 350 F / Gas 4. Grease and flour 9 x 13 pan.
  2. In a large bowl, cream together the butter, sugar and powdered strawberry jelly until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and strawberry puree. Pour evenly into baking pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean.
  4. Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. Leave to cool. ****Be sure to pour evenly so the liquid soaks in even at the sides.

The frosting - do this once the cake has COMPLETELY COOLED!

  1. Add 1 teaspoon of vanilla extract (optional) to the cool whip and then spread over the cake. Sprinkle the grated coconut and add strawberries on top of the cool whip and refrigerate for a minimum of 4 hours.

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Nutrition Information:
Yield: 12 Serving Size: 12
Amount Per Serving: Calories: 633Total Fat: 33gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 110mgSodium: 316mgCarbohydrates: 79gFiber: 3gSugar: 49gProtein: 8g

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4 thoughts shared

  1. Hi I’m wondering if I could use coconut flour, would it be the same amount ? I want to make for my mom she can’t have gluten. Thanks ! , Candice

  2. Comment author image

    mary hailey

    says:

    I make this with a layer of sliced bananas before the whipped cream. Be sure and stir in a little lemon juice with the sliced bananas and then lay the slices on top of the cake. It’s called a banana split cake in our circle.

    1. Comment author image

      Lovefoodies

      says:

      Oh my! Mary!!! What a wonderful idea to add the slices of banana too. I am going to try that, and yes, the lemon will definitely stop those ‘nanas from going brown! I really love your idea. Thanks so much for sharing what you do!