Print

Easy Coconut Cream Poke Cake Recipe

Close-up of a moist slice of coconut poke cake topped with whipped cream and toasted coconut flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make this moist, creamy coconut poke cake using simple ingredients like white cake mix and a sweet coconut soak. This easy dessert is perfect for potlucks or summer gatherings.

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 cup unsweetened shredded coconut, toasted
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 cup sweetened condensed milk (for topping)
  • 1/4 cup cream of coconut (for topping)

Instructions

  1. Prepare the white cake according to the package directions for a 9×13 inch pan. Bake until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes.
  2. While the cake is cooling slightly, whisk together the 1 can of sweetened condensed milk and the 1 can of cream of coconut in a bowl until fully combined. This is your coconut soak.
  3. Use the handle of a wooden spoon or a large fork to poke holes all over the top of the warm cake, spacing them about 1 inch apart. Poke all the way to the bottom of the cake.
  4. Slowly pour the coconut soak mixture evenly over the entire surface of the cake, allowing it to seep into the holes.
  5. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the soak to fully absorb.
  6. Before serving, prepare the topping by beating together the 1/2 cup sweetened condensed milk and 1/4 cup cream of coconut until smooth.
  7. Gently fold the whipped topping into the milk and coconut mixture until just combined. Do not overmix.
  8. Spread the whipped topping mixture evenly over the chilled cake.
  9. Sprinkle the toasted shredded coconut over the top layer. Slice and serve this creamy coconut poke 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 10 minutes, watching closely to prevent burning.
  • For a Hawaiian pineapple coconut poke cake variation, drain one 20-ounce can of crushed pineapple and gently fold the fruit into the whipped topping mixture before spreading it on the cake.
  • This cake tastes best when it has chilled for several hours, allowing the soak to fully moisten the cake layers.

Nutrition

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