Description
Make this incredibly moist and creamy Coconut Poke Cake. It is simple to prepare and delivers a rich coconut flavor perfect for parties or summer gatherings. You will love the texture this simple recipe creates.
Ingredients
Scale
- 1 box white cake mix (plus ingredients called for on box)
- 1 can (14 ounces) sweetened condensed milk
- 1 can (15 ounces) cream of coconut (like Coco Lopez)
- 1 cup milk
- 1 teaspoon coconut extract
- 1 tub (8 ounces) frozen whipped topping, thawed
- 1 cup shredded sweetened coconut, toasted
Instructions
- Prepare and bake the white cake according to the box directions in a 9×13 inch baking pan.
- 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.
- In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, milk, and coconut extract until well combined.
- Slowly pour the coconut milk mixture evenly over the entire surface of the warm cake, allowing the liquid to soak into the holes.
- Cover the cake and chill in the refrigerator for at least 3 hours, or preferably overnight, to let the moisture absorb fully.
- Before serving, spread the thawed whipped topping evenly over the chilled cake.
- Sprinkle the toasted shredded coconut over the whipped topping for garnish.
- Slice and serve this rich, moist dessert.
Notes
- To toast the coconut, spread it on a baking sheet and bake at 350°F for 5-10 minutes, watching closely to prevent burning.
- For an extra tropical flavor, you can add 1/4 cup of crushed pineapple (drained well) to the whipped topping.
- This cake tastes best when fully chilled. Plan ahead for maximum creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg