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Easy Coconut Cream Poke Cake

A moist slice of coconut poke cake topped with whipped cream and toasted coconut flakes.
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Make this simple, moist coconut poke cake using sweetened condensed milk for a creamy, rich dessert perfect for any gathering.

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 (not coconut milk)
  • 1 teaspoon coconut extract
  • 1 cup boiling water
  • 1 cup shredded sweetened coconut, toasted
  • 1 tub (8 ounces) frozen whipped topping, thawed

Instructions

  1. Prepare the cake mix according to package directions for a 9×13 inch pan. Bake as directed.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes across the entire surface, about 1 inch apart.
  3. In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, coconut extract, and boiling water until fully combined.
  4. Slowly pour the liquid mixture evenly over the top of the warm cake, allowing it to soak into the holes. Let the cake cool completely at room temperature.
  5. Once cool, spread the thawed whipped topping evenly over the cake surface.
  6. Sprinkle the toasted shredded coconut over the whipped topping.
  7. Chill the cake for at least 2 hours before slicing and serving.

Notes

  • To toast the coconut, spread it on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • For extra coconut flavor, substitute half of the required water in the cake mix with coconut milk.
  • You can substitute the whipped topping with a simple cream cheese frosting if you prefer a sturdier topping.

Nutrition

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