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Easy Coconut Cream 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 incredibly moist coconut poke cake using simple ingredients. This recipe is perfect for potlucks and delivers rich coconut flavor with a creamy topping.

Ingredients

Scale
  • 1 box white or yellow cake mix
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) cream of coconut
  • 1 cup boiling water
  • 1 teaspoon coconut extract
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 cup shredded sweetened coconut, toasted

Instructions

  1. Prepare the cake mix according to package directions for a 9×13 inch pan. Bake until a toothpick inserted in the center comes out clean.
  2. 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.
  3. In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, boiling water, and coconut extract until fully combined. This is your soak mixture.
  4. Slowly pour the soak mixture evenly over the entire surface of the warm cake, allowing it to seep into the holes.
  5. Let the cake cool completely at room temperature, then cover and chill in the refrigerator for at least 2 hours, or until fully set.
  6. Spread the thawed whipped topping evenly over the cooled cake.
  7. Sprinkle the toasted shredded coconut over the whipped topping before serving.

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 8 minutes, watching closely to prevent burning.
  • For an extra tropical flavor, substitute 1/2 cup of the water in the soak mixture with pineapple juice.
  • This cake is best served chilled.

Nutrition

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