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Creamy Coconut Poke Cake

A close-up of a moist slice of coconut poke cake topped with whipped cream and toasted coconut flakes.
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This recipe makes a very moist coconut poke cake using sweetened condensed milk for deep flavor and a creamy topping.

Ingredients

Scale
  • 1 box white cake mix (plus ingredients listed on box)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) cream of coconut
  • 1/2 cup milk
  • 1 teaspoon coconut extract
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 1 cup shredded sweetened coconut, toasted

Instructions

  1. Prepare and bake the white cake according to the box directions for a 9×13 inch pan. Let the cake cool for 15 minutes after removing it from the oven.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top surface, about 1 inch apart.
  3. In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, milk, and coconut extract until fully combined.
  4. Slowly pour the milk mixture evenly over the entire surface of the warm cake, allowing the liquid to soak into the holes.
  5. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the liquid to fully absorb and the cake to chill.
  6. Before serving, spread the thawed whipped topping evenly over the top of the cake.
  7. Sprinkle the toasted shredded coconut over the whipped topping. Slice and serve cold.

Notes

  • To toast the coconut, spread it in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 10 minutes, watching closely to prevent burning.
  • You can substitute half-and-half for the milk if you prefer a richer soak.
  • This cake tastes best when served directly from the refrigerator.

Nutrition

Find it online: https://spoonfulsnap.com/coconut-poke-cake-recipe-moist-creamy/