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Easy Coconut Cream Poke Cake

A moist slice of coconut poke cake topped with white frosting and toasted coconut flakes.
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Make this ultra-moist and creamy coconut poke cake using simple ingredients. It is perfect for potlucks, summer gatherings, or any time you want a delicious, crowd-pleasing dessert.

Ingredients

Scale
  • 1 white or yellow cake mix (plus ingredients listed on box)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) cream of coconut (like Coco Lopez)
  • 1 cup cold heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut, toasted (for topping)

Instructions

  1. Prepare the cake according to the package directions for a 9×13 inch pan. Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
  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. Poke deep holes, but do not go all the way through the bottom crust.
  3. In a medium bowl, whisk together the sweetened condensed milk and the cream of coconut until fully combined.
  4. Slowly pour the milk and coconut mixture evenly over the entire surface of the warm cake, allowing the liquid to soak into the holes. Let the cake cool completely to room temperature, then cover and chill in the refrigerator for at least 2 hours, or until thoroughly chilled.
  5. Prepare the topping: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
  6. Spread the whipped cream topping evenly over the chilled cake.
  7. Sprinkle the toasted shredded coconut over the whipped cream topping.
  8. Slice and serve cold.

Notes

  • To toast the coconut, spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5 to 10 minutes, watching closely to prevent burning.
  • For a tropical variation, fold 1 cup of crushed pineapple (drained well) into the whipped cream topping.
  • This cake is best served the day it is made or the day after for maximum moisture.

Nutrition

Find it online: https://tastethisplate.com/coconut-poke-cake-recipe/