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coconut cream poke cake recipe

Coconut Cream Poke Cake

Dive into pure tropical bliss with this incredible coconut cream poke cake recipe. This is a ridiculously easy yet intensely satisfying dessert that’s perfect for any occasion, bringing a taste of the tropics right to your kitchen.
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Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15.25 ounce) box White cake mix
  • 3 large Large eggs
  • 1/2 cup Vegetable oil
  • 1 1/3 cups Water
  • 1 (14 ounce) can Sweetened condensed milk
  • 1 (13.5 ounce) can Full-fat coconut milk (unsweetened)
  • 1 teaspoon Vanilla extract
  • 1 (8 ounce) tub Whipped topping (like Cool Whip), thawed
  • N/A Shredded sweetened coconut for garnish (optional)
  • N/A Toasted coconut flakes for garnish (optional)
  • N/A Fresh pineapple chunks or berries for garnish (optional)

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Electric mixer
  • Medium Bowl
  • Whisk
  • Wooden spoon handle or fork
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Alternatively, you can line it with parchment paper for easier removal.
  2. In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.
    1 (15.25 ounce) box White cake mix, 3 large Large eggs, 1/2 cup Vegetable oil, 1 1/3 cups Water
  3. Pour the cake batter evenly into the prepared baking pan. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
  4. While the cake is baking, in a medium bowl, whisk together the sweetened condensed milk and full-fat coconut milk until thoroughly combined. Stir in the vanilla extract.
    1 (14 ounce) can Sweetened condensed milk, 1 (13.5 ounce) can Full-fat coconut milk (unsweetened), 1 teaspoon Vanilla extract
  5. Once the cake is baked, immediately remove it from the oven. While the cake is still hot, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make the holes generous and close together to allow the coconut mixture to soak in effectively.
  6. Slowly and evenly pour the coconut milk mixture over the hot, poked cake. Gently press down on the cake with a spatula if needed to ensure it’s absorbing the liquid. Let the cake cool in the pan for at least 30 minutes to allow the mixture to absorb.
  7. Once the cake has cooled and the coconut mixture has been absorbed, cover the pan tightly with plastic wrap or foil. Refrigerate the cake for at least 2 hours, or preferably overnight, to allow it to fully chill and the flavors to meld.
  8. Before serving, spread the thawed whipped topping evenly over the chilled cake.
    1 (8 ounce) tub Whipped topping (like Cool Whip), thawed
  9. Sprinkle the top with shredded sweetened coconut or toasted coconut flakes, if desired. You can also add fresh pineapple chunks or berries for an extra burst of flavor and color. Slice and serve this delightful coconut cream poke cake recipe chilled.
    N/A Shredded sweetened coconut, N/A Toasted coconut flakes, N/A Fresh pineapple chunks or berries

Notes

This cake is best enjoyed chilled. If too cold, let sit at room temperature for 15-20 minutes before serving. Store covered in the refrigerator for up to 3-4 days.