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Coconut Poke Cake
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Coconut Poke Cake

This moist and tropical Coconut Poke Cake is infused with sweetened cream of coconut and condensed milk, making each bite rich and flavorful. Topped with freshly whipped cream and flaked coconut, it's the perfect dessert for coconut lovers!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 18.25 oz package white cake mix
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 cup water
  • ½ teaspoon coconut extract
  • 1 14 oz can sweetened cream of coconut
  • 1 14 oz can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 1 cup flaked coconut

Method
 

  1. Preheat Oven: Preheat to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
  2. Prepare the Cake Batter: In a large bowl, combine the cake mix, eggs, vegetable oil, water, and coconut extract. Beat for 2 minutes. Pour into the prepared pan.
  3. Bake: Bake for 30 minutes or until a toothpick comes out clean.
  4. Prepare Coconut Mixture: Mix sweetened cream of coconut and sweetened condensed milk.
  5. Poke the Cake: Once the cake is done, poke holes across the surface with a fork or chopsticks.
  6. Add the Filling: Pour the coconut mixture over the cake and refrigerate for several hours or overnight.
  7. Whip the Cream: Beat the heavy whipping cream until soft peaks form, then add sugar and whip until stiff.
  8. Top the Cake: Spread the whipped cream over the cake and sprinkle with flaked coconut.
  9. Serve and Enjoy!

Notes

  • Make Ahead: Best if made a day in advance to allow flavors to meld.
  • Optional Toppings: Toasted coconut or crushed pineapple can be added for extra texture and flavor.