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Coconut Poke Cake

Coconut Poke Cake

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If you’re craving a dessert that’s moist, creamy, and packed with tropical flavor, this Coconut Poke Cake is perfect! With a fluffy white cake base, sweet coconut cream filling, and whipped topping, every bite is rich, light, and bursting with coconut goodness. Plus, this cake is super easy to make, thanks to a simple baking hack that keeps it moist and flavorful.

Ingredients

  • 1 box white or yellow cake mix (plus ingredients listed on the box)
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (15 oz) cream of coconut (such as Coco López)
  • 1 container (8 oz) whipped topping, thawed (or use homemade whipped cream)
  • 1 cup shredded sweetened coconut (toasted if desired)

Instructions

  1. Prepare and Bake the Cake: Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking pan with nonstick spray or parchment paper. Make the cake according to the box instructions and bake until a toothpick inserted into the center comes out clean (typically 25-30 minutes).
  2. Poke the Cake: Once the cake is done, let it cool for about 10 minutes. Using the handle of a wooden spoon or a fork, poke holes all over the cake, spacing them about an inch apart.
  3. Make the Coconut Filling: In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until smooth.
  4. Pour the Filling: Slowly pour the coconut mixture over the cake, allowing it to soak into the holes. Make sure to cover the entire surface so each bite is infused with coconut flavor.
  5. Refrigerate: Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. This allows the flavors to meld and the cake to fully absorb the coconut mixture.
  6. Top with Whipped Topping and Coconut: Once the cake is fully chilled, spread the whipped topping evenly over the top. Sprinkle with shredded coconut for a finishing touch.
  7. Serve: Slice and enjoy the tropical, moist, and delicious Coconut Poke Cake!

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