Coconut Poke Cake

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This Coconut Cream Poke Cake is a light, ultra-moist dessert soaked with a sweet coconut mixture and topped with fluffy whipped topping and toasted coconut for the perfect balance of texture and flavor.

Prep Time15

Cook Time28

Chill Time2

Total Time2 43

Course: Dessert

Cuisine: American

Servings: servings

Calories: 327kcal

Author: Jessica Burgess

Ingredients

Cake

15.25 ounces white cake mix
plus ingredients listed on the box: usually egg whites, oil, and water

Coconut Soak

15 ounce
can cream of coconut, well stirred 
½ cup
sweetened condensed milk 
1 teaspoon vanilla extract

Topping

8 ounces whipped topping like Cool Whip, thawed
1 cup sweetened shredded coconut toasted

Instructions

For the cake

Preheat the oven according to the cake mix package directions. Grease a 9x13-inch baking dish.
Prepare the white cake mix according to package instructions. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10–15 minutes after removing it from the oven. The cake should still be warm when you poke it.

For the coconut soak

In a medium bowl, whisk together the cream of coconut, sweetened condensed milk, and vanilla extract until smooth and fully combined.
Using the handle of a wooden spoon or a large straw, poke holes all over the warm cake, spacing them about 1 inch apart. Make sure to poke almost to the bottom without going through the cake completely.
Slowly pour the coconut mixture evenly over the cake, allowing it to soak into the holes. Take your time so it absorbs instead of pooling on top.
Let the cake cool completely, then cover and refrigerate for at least 2–3 hours (overnight is even better).

Toast the coconut

Spread the shredded coconut in an even layer on a baking sheet.
Bake at 325°F for 5–8 minutes, stirring every 2 minutes, until golden brown. Watch carefully, it can burn quickly.
Let cool completely before using.

Add the topping

Once the cake is fully chilled, spread the thawed Cool Whip evenly over the top.
Sprinkle the toasted coconut generously over the whipped topping.
Slice and serve cold for the best texture.

Notes

Use cream of coconut, not coconut milk or cream. Cream of coconut is thick and sweet, which gives this cake its signature flavor and moisture.

Poke while warm. The cake absorbs the coconut mixture best when it’s still slightly warm but not hot.

Pour slowly. Let the liquid soak in gradually rather than flooding the surface.

Chill thoroughly. This step is essential for the flavors to develop and for clean slices. Overnight chilling gives the best texture.

Nutrition