Easy Coconut Poke Cake Recipe for a Creamy Dessert
Welcome! This easy coconut poke cake is a perfect dessert for any occasion. Made with a simple white cake mix and soaked in a sweet coconut cream mixture, it is creamy, flavorful, and topped with fluffy topping and shredded coconut. This recipe is great for potlucks or quick treats.
- Prep Time: 20 min
- Cook Time: 35 min
- Total Time: 55 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 cup hot water
- 1 package (3.4 ounces) instant coconut pudding mix
- 1 cup cold milk
- 1 container (8 ounces) frozen whipped topping, thawed
- 1 cup sweetened shredded coconut, toasted
Instructions
- Prepare the white cake according to the package directions using a 9×13 inch baking pan. Let the cake cool slightly after removing it from the oven.
- While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart.
- In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, hot water, and instant coconut pudding mix until smooth.
- Slowly pour the coconut mixture evenly over the entire surface of the warm cake, allowing the liquid to soak into the holes. Let the cake cool completely at room temperature.
- In a separate bowl, whisk together the cold milk and the thawed whipped topping until combined and fluffy. Spread this mixture evenly over the cooled cake.
- Sprinkle the toasted shredded coconut over the whipped topping.
- Chill the coconut poke cake for at least 2 hours before slicing and serving.
Notes
- To toast the shredded coconut, spread it in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
- For an extra tropical flavor, you can substitute half of the cold milk in the topping with cream of coconut.
- This cake is best served cold to maintain the creamy texture of the filling and topping.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 45g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg