Coconut Poke Cake
The ultimate comfort food, this Coconut Poke Cake is moist, creamy, and packed with tropical flavor. Perfect for any occasion, this easy dessert will satisfy your sweet tooth and impress your guests. Make it tonight for a taste of paradise!
Equipment
- 9×13 baking dish
- electric hand mixer
- Mixing Bowls
- foil cupcake liners
Ingredients
- 1 box white cake mix plus any ingredients listed on box
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 1 tub whipped topping (or 2 cups whipped cream)
- 1 package flaked coconut (or toasted coconut, optional)
Instructions
- Prepare the cake as directed on the box and bake in a 9×13-inch baking pan. Let the cake cool for 15 minutes.
- Poke holes in the cake with a fork at ½ to 1-inch intervals.
- In a medium bowl, mix the cream of coconut and sweetened condensed milk. Pour over the warm cake.
- Chill in the refrigerator for 2–4 hours. Top with whipped topping, then flaked coconut right before serving.
Notes
- Tip 1: Use any flavor of cake mix that pairs well with coconut like yellow cake mix, strawberry cake mix, or chocolate cake mix.
- Tip 2: For a cream of coconut substitution: Cook a can of coconut cream with ½ cup of sugar and ½ teaspoon vanilla on low heat until the sugar dissolves and the mixture is smooth.
- Tip 3: To make cupcakes, use foil cupcake liners as the coconut mixture will soak through the paper liners. Let the cupcakes cool and use a fork to poke holes. Pour the coconut mixture over the cupcake and chill. Top with Cool Whip and coconut flakes.