PrintEasy & Creamy Classic Coconut Poke Cake
You will love this moist coconut poke cake recipe. It is simple to make using a cake mix and soaks up a sweet coconut milk mixture for a creamy, tropical dessert perfect for any gathering.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box white cake mix (plus ingredients listed on box for preparation)
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) cream of coconut
- 1 cup shredded sweetened coconut
- 1 container (8 ounces) frozen whipped topping, thawed
- 1/4 cup toasted coconut flakes for garnish
Instructions
- Prepare the white cake according to the package directions, using a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, spacing them about 1 inch apart. Make sure the holes go deep into the cake.
- In a medium bowl, whisk together the sweetened condensed milk and the cream of coconut until fully combined. This creates your sweet soak.
- Slowly pour the coconut milk mixture evenly over the entire surface of the warm cake, allowing the liquid to seep into all the poked holes.
- Sprinkle the 1 cup of shredded sweetened coconut evenly over the top of the soaked cake.
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the moisture.
- Before serving, spread the thawed whipped topping evenly over the top of the chilled cake.
- Garnish with toasted coconut flakes. Slice and serve this easy potluck dessert cold.
Notes
- To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 10 minutes, watching closely to prevent burning.
- For an extra tropical flavor, substitute half of the sweetened condensed milk with crushed pineapple (drained well) to make a Hawaiian coconut poke cake variation.
- This is a great make ahead dessert; it tastes even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 250
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 15
Find it online: https://purecookingjoy.com/easy-creamy-coconut-poke-cake-recipe/