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Easy and Creamy Classic Coconut Poke Cake

A close-up of a moist slice of coconut poke cake topped with whipped cream and toasted coconut flakes.
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Make this simple coconut poke cake for a moist and creamy dessert perfect for any gathering.

Ingredients

Scale
  • 1 box white cake mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1/4 cup whole milk
  • 1 teaspoon coconut extract
  • 1 cup whipped topping, thawed
  • 1/2 cup shredded sweetened coconut, toasted

Instructions

  1. Prepare the white cake mix according to package directions for a 9×13 inch pan. Bake until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top, about 1 inch apart.
  3. In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, whole milk, and coconut extract until well combined.
  4. Slowly pour the milk mixture evenly over the entire surface of the warm cake, allowing it to soak into the holes.
  5. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the liquid to fully absorb.
  6. Before serving, spread the thawed whipped topping evenly over the top of the cake.
  7. Sprinkle the toasted shredded coconut over the whipped topping. Slice and serve cold.

Notes

  • Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until lightly golden brown. Watch carefully as it burns quickly.
  • For extra tropical flavor, you can substitute 1/4 cup of the milk with pineapple juice.
  • This cake tastes best when made a day ahead, giving the soaking liquid time to fully penetrate the cake.

Nutrition

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