Coconut Poke Cake Recipe

Coconut Poke Cake Recipe

by

This incredibly moist and flavorful cake is infused with coconut cream and topped with toasted coconut flakes. It’s a simple yet irresistible dessert that’s perfect for any occasion.  

Ingredients:

  • For the Cake:
    • 1 box white cake mix (plus ingredients called for on the box)  
    • 1 (13.5 ounce) can coconut cream
    • 1 (14 ounce) can sweetened condensed milk  
  • For the Topping:
    • 1 1/2 cups shredded coconut (sweetened or unsweetened)

Instructions:

  1. Prepare the Cake Batter:
    • Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
    • Prepare the cake mix according to the package directions, adding any ingredients called for (usually eggs, oil, and water).  
  2. Bake the Cake:
    • Pour the cake batter into the prepared baking dish.
    • Bake for the time specified on the cake mix box (usually 25-30 minutes), or until a toothpick inserted into the center comes out clean.
    • Let the cake cool for about 10 minutes.
  3. Poke the Holes:
    • While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the cake. Make sure the holes go all the way to the bottom.  
  4. Add Coconut Cream and Condensed Milk:
    • In a bowl, whisk together the coconut cream and sweetened condensed milk.
    • Slowly pour the coconut cream mixture over the warm cake, allowing it to soak into the holes.
  5. Toast the Coconut:
    • Spread the shredded coconut onto a baking sheet.
    • Toast in the preheated oven (350°F / 175°C) for 5-7 minutes, or until golden brown, stirring occasionally to prevent burning.
    • Let the toasted coconut cool.
  6. Top the Cake:
    • Sprinkle the toasted coconut evenly over the cake.
  7. Chill and Serve:
    • Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld.
    • Serve chilled.

Tips and Notes:

  • Cake Mix Flavor: You can use a yellow cake mix instead of white for a different flavor.
  • Coconut Variations: You can use coconut extract in the cake batter for an even stronger coconut flavor.  
  • Toasted Coconut Alternatives: If you don’t like toasted coconut, you can use whipped cream or a cream cheese frosting instead.
  • Make Ahead: This cake can be made ahead of time and stored in the refrigerator for up to 3 days.

Enjoy your delicious Coconut Poke Cake!

Leave a Comment