Print

Joyful 3-Step Easy coconut poke cake Recipe

coconut poke cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is an easy recipe for a moist and creamy Coconut Poke Cake, perfect for parties or summer gatherings. It features a rich coconut flavor soaked into a tender cake, topped with cool whipped cream and toasted coconut.

Ingredients

Scale
  • 1 box white cake mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (15 ounce) can cream of coconut
  • 1/2 cup buttermilk (or milk with 1/2 tsp vinegar)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 cup sweetened shredded coconut, toasted

Instructions

  1. Prepare and bake the white cake mix according to package directions for a 9×13 inch pan. Let cool slightly.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the surface, about 1 inch apart.
  3. In a bowl, whisk together the sweetened condensed milk, cream of coconut, buttermilk, and vanilla extract until well combined.
  4. Slowly pour the coconut mixture evenly over the warm cake, allowing the liquid to soak into the holes.
  5. Chill the cake in the refrigerator for at least 4 hours, or preferably overnight, to let it fully absorb the liquid.
  6. Before serving, whip the heavy cream and powdered sugar until stiff peaks form.
  7. Spread the whipped cream evenly over the chilled cake.
  8. Sprinkle the toasted shredded coconut over the top. Slice and serve cold.

Notes

  • For an extra tropical taste, you can substitute some of the buttermilk with pineapple juice.
  • To toast coconut, spread it on a baking sheet and bake at 350F (175C) for 5-8 minutes, watching closely to prevent burning.
  • This cake is best made ahead of time, as chilling allows the moisture to fully penetrate the cake.

Nutrition

Find it online: https://whiskdaily.com/easy-coconut-poke-cake-recipe/