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Easy, Moist Coconut Cream Poke Cake Recipe

A close-up slice of moist coconut poke cake layered with white frosting and topped with toasted coconut flakes.
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Create a tropical escape with this easy coconut poke cake. This recipe yields a super moist dessert soaked in a sweet coconut milk mixture, topped with fluffy whipped cream, making it a guaranteed crowd-pleaser for potlucks or family dinners.

Ingredients

Scale
  • 1 box white cake mix (plus ingredients listed on box)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 can (8 ounces) cream of coconut (like Coco Lopez)
  • 1 teaspoon coconut extract
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut, toasted

Instructions

  1. Prepare the white cake according to the package directions for a 9×13 inch pan. Bake until a toothpick inserted in the center 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 large fork to poke holes all over the surface of the cake, spacing them about 1 inch apart. Poke deep holes without going all the way through the bottom.
  3. In a medium bowl, whisk together the sweetened condensed milk, full-fat coconut milk, cream of coconut, and coconut extract until well combined. This is your soaking liquid.
  4. Slowly pour the coconut soaking liquid evenly over the entire surface of the warm cake, allowing it to seep into all the holes. Let the cake cool completely to room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow the liquid to fully absorb.
  5. When ready to serve, prepare the topping. In a large bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  6. Spread the whipped cream topping evenly over the chilled cake.
  7. Sprinkle the toasted flaked coconut over the whipped topping. Slice and serve this delicious coconut treat cold.

Notes

  • To toast the flaked coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5 to 10 minutes, watching closely to prevent burning.
  • For a variation, you can fold 1 cup of crushed pineapple (drained well) into the whipped topping to create a tropical cake recipe similar to a Hawaiian Pineapple Coconut Poke Cake.
  • This cake tastes best when served chilled, as the creamy texture sets up nicely.

Nutrition

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