Coconut Poke Cake {dairy-free, gluten-free}

A moist, grain-free coconut cake smothered with dairy-free condensed coconut milk and topped with coconut flakes.

Healthy Coconut Poke Cake {dairy-free, grain-free}

If you are looking for a healthier take on the traditional “poke cake”, this recipe will satisfy your sweet tooth and you won’t feel guilty for eating it!

As you may know, I am trying to eat healthier these days, and in doing such, I am testing new sweet recipes that are easy to make, use simple ingredients, and taste great.

Some of these recipes don’t use grains — they are replaced with coconut flour and almond flour. Some don’t use refined sugar — these are replaced with honey or coconut sugar. Some don’t use for dairy — whole milk is replaced with almond or coconut milk and butter is replaced with ghee or coconut oil.

Most of the recipes I have made using these ingredients have turned out wonderful, like this Coconut Poke Cake,  Edible Chocolate Chunk Cookie Dough, Lemon Drizzle Cake, and Oatmeal Chocolate Cookie Bars.

However others, which I have not posted (nor will I), turned out absolutely horrible. They may have sounded great in concept and smelled wonderful when cooking, although once made and tasted, they were dreadful and had to be immediately tossed!

Healthy Coconut Poke Cake {dairy-free, grain-free}

Now, back to this amazing healthy Coconut Poke Cake.

If you are a coconut lover, you’re going to love this cake.

If you are looking for healthy baking options, you’re going to love this cake.

Any way you slice it, you’re going to love this cake.

It’s thick and dense.

However it’s also soft and moist.

How can that be?

Well, first you bake the cake. When the cake is still warm, you poke holes all over the cake and pour the thick condensed coconut milk on the top.

The rest is magic as the cake absorbs the milk and the two become one.

Then to make it even more of a coconut lover’s dream, the top is sprinkled with coconut flakes.

And the result is pure, healthy, coconut heaven!

Healthy Coconut Poke Cake {dairy-free, grain-free}


  • Servings: 12-16 pieces
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Healthy Coconut Poke Cake {dairy-free, grain-free}



  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 cup Nutpods Non-Dairy Creamer (original or vanilla flavor)
  • 1/2 cup coconut oil (melted and cooled)
  • 1/4 cup honey
  • 1 teaspoon pure vanilla extract
  • 4 eggs, room temperature

Condensed Coconut Milk

  • 1 (13.5 oz.) can coconut milk (such as Thai Kitchen)
  • 1/4 cup honey
  • 1/4 teaspoon pure vanilla extract

Unsweetened coconut flakes for garnish


  1. Heat your oven to 350 degrees. Prepare a 8×8 baking dish with non-stick cooking spray (I used coconut spray) and set aside.
  2. Into a large bowl, add the dry cake ingredients and whisk until combined. Then add the wet ingredients to the bowl and whisk vigorously until well combined. Pour into prepared dish and bake for 30-35 minutes.
  3. While the cake is baking, make the condensed coconut milk. Pour the coconut milk into a small saucepan and bring to a soft boil. Add the honey and whisk, then reduce the temperature to low and simmer for about 30 minutes, or until the mixture thickens and reduces by about half.
  4. When the cake is done, let cool on a wire rack for about 10-15 minutes. Then using a wooden skewer, fork, or other round object, poke holes all over the top of the cake. Slowly pour the condensed coconut mixture over the cake so that the milk soaks into the holes. Be sure that you do this slowly so the cake absorbs all of the delicious liquid.
  5. Refrigerate the cake, for at least 30 minutes. When ready to serve, sprinkle the top with coconut, cut into squares and enjoy!

Healthy Coconut Poke Cake {dairy-free, grain-free}




{recipe adapted from My Heart Beets #myheartbeets}


7 thoughts on “Coconut Poke Cake {dairy-free, gluten-free}

  1. Hi, I can’t have regular nuts. Can I use Coconut milk and just up the coconut flour and tapioca instead of the almond products?
    Thank you!

    1. Hi, and yes, I believe you can do this. Just remember that coconut flour is very absorbent. Usually 1/4 cup of coconut flour is considered equivalent to 1 cup of almond flour. Good luck and let me know how it turns out!

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