Print

1 Simple coconut poke cake Secret to Moist Bliss

coconut poke cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this incredibly moist and creamy Coconut Cream Poke Cake. You will love the simple process that yields a rich, tropical dessert perfect for any gathering.

Ingredients

Scale
  • 1 box white cake mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (15 ounce) can cream of coconut
  • 1/2 cup hot water
  • 1 teaspoon coconut extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/2 cup sweetened flaked coconut, toasted

Instructions

  1. Prepare the white cake mix according to package directions using a 9×13 inch baking pan. Bake until a toothpick inserted into the center comes out clean.
  2. While the cake is still warm, use the end of a wooden spoon handle or a chopstick to poke holes all over the top, about 1 inch apart.
  3. In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, hot water, and coconut extract until well combined.
  4. Slowly pour the coconut mixture evenly over the entire surface of the warm cake, allowing it to soak into the holes.
  5. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, so the liquid fully absorbs.
  6. Spread the thawed whipped topping evenly over the chilled cake.
  7. Sprinkle the toasted flaked coconut over the whipped topping before serving.

Notes

  • Toast the flaked coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Watch carefully as it burns fast.
  • For an extra tropical flavor, substitute 1/4 cup of the hot water with light rum before pouring over the cake.
  • This cake tastes best when chilled thoroughly before topping and serving.

Nutrition

Find it online: https://tasteportfolio.com/easy-coconut-poke-cake-moist-recipe/