Description
This is a simple recipe for a moist, creamy Coconut Poke Cake. It delivers rich coconut flavor, perfect for parties or summer gatherings. You will love how easy this dessert is to put together.
Ingredients
Scale
- 1 box white cake mix
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) cream of coconut
- 1/2 cup whole milk or half-and-half
- 1 teaspoon coconut extract
- 1 tub (8 ounces) whipped topping, thawed
- 1/2 cup shredded sweetened coconut, toasted
Instructions
- Prepare the white cake mix according to package directions. Bake the cake in a 9×13 inch pan.
- While the cake is still warm, poke holes all over the top using the handle of a wooden spoon or a chopstick. Space the holes about one inch apart.
- In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, whole milk, and coconut extract. This is your soaking mixture.
- Slowly pour the soaking mixture evenly over the entire surface of the warm cake, making sure the liquid seeps into the holes.
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to absorb the liquid and become very moist.
- Before serving, spread the thawed whipped topping evenly over the top of the cake.
- Sprinkle the toasted shredded coconut over the whipped topping. Slice and serve cold.
Notes
- For an easy Hawaiian variation, add 1/2 cup crushed pineapple (drained well) to the soaking mixture.
- Toast the shredded coconut in a dry skillet over medium heat until golden brown, watching carefully to prevent burning.
- Chill the cake completely before adding the whipped topping for the best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg