Description
This moist and creamy Coconut Poke Cake recipe is a tropical dessert dream. Made with white cake mix, cream of coconut, and toasted coconut flakes, it’s the perfect easy cake for potlucks, parties, and summer baking. A must-try coconut dessert that’s rich, flavorful, and unbelievably soft.
Ingredients
1 box white cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) whipped topping, thawed
1 cup sweetened shredded coconut, toasted
Instructions
1. Prepare the cake mix according to package instructions using the eggs, oil, and water. Bake in a greased 9×13-inch pan until a toothpick inserted comes out clean.
2. Let the cake cool for 5–10 minutes, then poke holes all over the top using a wooden spoon handle or skewer.
3. Mix cream of coconut and sweetened condensed milk in a bowl. Pour the mixture slowly over the cake, letting it soak into the holes.
4. Cover the cake and refrigerate for at least 4 hours or overnight.
5. Spread the whipped topping evenly over the chilled cake. Sprinkle with toasted shredded coconut.
6. Serve chilled. Store covered in the fridge for up to 5 days or freeze slices for up to 2 months.
Notes
Chill the cake overnight for best flavor and texture.
Use a piping bag for neater whipped topping if serving to guests.
Add a splash of coconut rum to the filling for an adult twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg