Description
A rich and moist Coconut Poke Cake soaked with sweet coconut cream and topped with fluffy whipped topping and toasted coconut flakes. This crowd-pleasing dessert is perfect for potlucks, holidays, or whenever you’re craving a creamy tropical treat.
Ingredients
1 box white or yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
1 container (8 oz) whipped topping, thawed
1 1/2 cups shredded sweetened coconut
Maraschino cherries, for garnish (optional)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Prepare cake mix using eggs, oil, and water according to package instructions.
3. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cake is still warm, poke holes all over the top using the handle of a wooden spoon or a skewer.
5. Slowly pour cream of coconut and sweetened condensed milk over the cake, letting it soak in.
6. Allow the cake to cool completely in the pan.
7. Spread whipped topping evenly over the cooled cake.
8. Toast shredded coconut in a dry skillet or oven until golden, then sprinkle over the whipped topping.
9. Garnish with maraschino cherries if desired.
10. Refrigerate for at least 2 hours before serving.
Notes
For best results, use cream of coconut like Coco Lopez, not coconut milk.
Toast the coconut fresh before serving for maximum crunch and aroma.
Let the cake sit overnight for enhanced flavor and perfect texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: coconut poke cake, coconut dessert, easy cake recipe