One popular variation of coconut cake is coconut poke cake. While traditional coconut cake is round and multi-layered, coconut poke cake is either a white or yellow cake that is rectangular and single-layered

Cake:
2 cups sugar
3¼ cups flour
2½ tsp. baking powder
1 tsp. salt
1½ sticks melted, unsalted butter
1¼ cups coconut milk
4 eggs

Frosting:
2 sticks unsalted butter
1 box (3½ cups) powdered sugar
¼ cup coconut milk
1 bag sweetened shredded coconut

Instructions:
Stir the dry ingredients together in a large bowl. Add the melted butter. Stir until it looks pebble-y. Whisk eggs and coconut milk. Add one-third of the liquid to the dry ingredients. Stir until pasty. Repeat this step two more times; this avoids lumps in the batter.

Divide the batter between two greased and floured 8-inch cake pans. Bake for 25 minutes at 350 degrees. Remove cake from oven and de-pan.

Make the frosting. I use a mixer with a paddle. Cream the butter. When it’s white and fluffy, add the powdered sugar. Finally, add the coconut milk. Whip for 3 to 4 minutes.

Shave the dome off the cake layers with a long, serrated knife. Spread frosting on the top of the bottom layer, sprinkle with coconut and smear some frosting on the bottom of the top layer before sandwiching together.