Eggless Coconut Cream Poke Cake

Recipe created by Chef Surender Sharma

Recipe Ingredients

Ingredient Weight
For the base:
Pillsbury™ Egg Free Tea Time Vanilla Mix 1000 g
Water 400 g
Oil 200 g
For the cream:
Coconut Cream (Sweetened) 300 g
Shredded Coconut (For topping) 150 g
Pillsbury™ Ivory Whipping Topping (For Frosting)


  1. Weigh water and oil in a bowl.
  2. Now, add premix into it.
  3. Mix at Speed 1 for 1 to 2 minutes using a flat blade.
  4. Scrape the sides and centre of bowl to facilitate even mixing.
  5. Mix at Speed 2 for 5 minutes.
  6. Baking at: 160 C – 170 C.
  7. Baking for: 35-40 mins.
  8. Once cake is done, poke holes with the help of satte stick while hot and pour the coconut cream from the top.
  9. Allow the cake to cool completely.
  10. Finish the cake with whipped cream and shredded coconut.