Description
A tropical twist on a classic dessert, this Coconut Cream Poke Cake is incredibly moist and bursting with coconut flavor. A fluffy white cake is soaked with creamy coconut milk, layered with whipped topping, and finished with a generous sprinkle of shredded coconut. Perfect for potlucks, family gatherings, or anytime you crave a light and sweet treat.
Ingredients
For the cake:
1 box white cake mix
Ingredients required on box (usually eggs, water, oil)
For the filling:
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut
For the topping:
1 container (8 oz) whipped topping, thawed
1 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly greasing it or spraying with non-stick spray.
Mix and bake the white cake according to package directions in the prepared dish. Bake until a toothpick inserted in the center comes out clean, usually 25-30 minutes.
While the cake is still warm, use the handle of a wooden spoon or a similar utensil to poke holes all over the cake, going nearly to the bottom.
In a bowl, combine the sweetened condensed milk and cream of coconut. Stir until smooth. Slowly pour the mixture over the warm cake, making sure to get it into all the holes. Allow the cake to cool completely so the liquid absorbs thoroughly.
Once cooled, spread the whipped topping evenly over the top of the cake.
Sprinkle the shredded coconut over the whipped topping, covering the surface generously.
Chill the cake for at least 2 hours before serving, preferably overnight, to allow flavors to meld and the cake to set.
Notes
Cream of coconut is different from coconut milk; it is much sweeter and thicker, typically used in cocktails like piña coladas. Make sure to stir it well before using. For extra flavor, lightly toast the shredded coconut before sprinkling it on top. This cake tastes even better the next day, making it a great make-ahead dessert.