Easy Coconut Cream Poke Cake
Make this moist and creamy coconut poke cake using simple ingredients. This dessert is perfect for gatherings and delivers rich tropical flavor.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 4 hours 50 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box white cake mix (plus ingredients listed on box)
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) cream of coconut
- 1/2 cup unsweetened shredded coconut
- 1 container (8 ounces) frozen whipped topping, thawed
- 1/2 cup toasted shredded coconut for garnish
Instructions
- Prepare and bake the white cake according to the package directions for a 9×13 inch pan.
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top surface, about 1 inch apart.
- In a medium bowl, mix together the sweetened condensed milk and the cream of coconut until well combined.
- Pour the milk mixture evenly over the top of the warm cake, allowing it to soak into the holes.
- Sprinkle the 1/2 cup of unsweetened shredded coconut over the top of the cake.
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the soaking liquid to fully absorb.
- Before serving, spread the thawed whipped topping evenly over the cake.
- Garnish the top with the toasted shredded coconut.
- Slice and serve cold.
Notes
- For a stronger coconut flavor, use coconut milk instead of water if the cake mix allows for substitutions.
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown.
- If you prefer a pineapple variation, substitute 1/2 cup of the cream of coconut mixture with pineapple juice.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg