Coconut Cream Poke Cake 🥥🍰
A moist, creamy coconut cake that’s sure to impress!
Prep Time: 15 mins | Cook Time: 30 mins | Chill Time: 4+ hours | Total Time: 4 hrs 45 mins
Servings: 12-15
Ingredients
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1 box (16 oz) white cake mix + ingredients to prepare (eggs, oil, water as directed)
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1 can (14 oz) cream of coconut (NOT coconut milk)
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1 can (14 oz) sweetened condensed milk
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1 tub (16 oz) frozen whipped topping, thawed
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1 package (10 oz) sweetened flaked coconut
Instructions
1. Bake the Cake
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Prepare and bake white cake mix according to package directions in a 9×13″ pan.
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Let cool for 15 minutes.
2. Poke Holes & Add Cream
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Use the handle of a wooden spoon to poke holes all over the warm cake.
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Mix together cream of coconut and sweetened condensed milk.
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Slowly pour over cake, letting it soak into the holes.
3. Frost & Top
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Spread whipped topping evenly over cooled cake.
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Sprinkle flaked coconut on top (toast it first for extra flavor if desired).
4. Chill & Serve
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Refrigerate for at least 4 hours (best overnight).
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Keep refrigerated until serving.
Tips for Success
✔ Cream of coconut tip: Stir well before using as it separates
✔ Extra coconut flavor: Add 1 tsp coconut extract to cake batter
✔ Presentation: Toast half the coconut for garnish contrast
✔ Make ahead: This cake actually tastes better the next day!
This luscious cake is perfect for potlucks, birthdays, or anytime you’re craving something sweet and coconutty! The combination of the soaked cake with the fluffy topping is irresistible. 😋
Would you like any variations, like adding pineapple or making it into cupcakes?