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Easy Coconut Poke Cake Recipe for a Creamy Dessert

A moist slice of coconut poke cake topped with thick whipped cream and toasted coconut flakes.
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You can make this easy coconut poke cake for any event. It uses a simple white cake mix soaked in a sweet coconut cream mixture, topped with whipped topping and shredded coconut. This recipe is ready in under an hour and is great for potlucks or family dinners.

Ingredients

Scale
  • 1 box white cake mix
  • Ingredients listed on cake mix box (eggs, oil, water)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) cream of coconut
  • 1/2 cup coconut milk
  • 1 teaspoon coconut extract (optional)
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 1 cup sweetened shredded coconut, toasted

Instructions

  1. 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.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake, about 1 inch apart.
  3. In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, coconut milk, and coconut extract until well combined. This is your sweet and creamy soak.
  4. Slowly pour the coconut soak mixture evenly over the entire surface of the warm cake, allowing it to seep into the holes.
  5. Let the cake cool completely at room temperature, then cover and chill in the refrigerator for at least 2 hours, or until thoroughly chilled and soaked.
  6. Once chilled, spread the thawed whipped topping evenly over the top of the cake.
  7. Sprinkle the toasted shredded coconut over the whipped topping.
  8. Slice and serve this moist coconut cake cold.

Notes

  • To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For an extra tropical flavor, you can add 1/2 cup of crushed pineapple (drained well) to the whipped topping before spreading it on the cake.
  • This cake tastes best when made a day ahead to allow the soak to fully penetrate the cake layers.

Nutrition

Find it online: https://cheffinity.com/coconut-poke-cake-recipe-easy-moist-creamy/