Description
This Coconut Cream Poke Cake is a delicious and easy-to-make tropical dessert featuring a moist white cake soaked with a creamy mixture of cream of coconut and sweetened condensed milk. Topped with fluffy whipped topping and sweet shredded coconut, it’s a perfect make-ahead treat for parties and potlucks.
Ingredients
Scale
Cake
- 1 box white cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
Filling
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
Topping
- 1 container (8 ounces) whipped topping (thawed)
- 1 cup sweetened shredded coconut (toasted or plain)
Instructions
- Prepare the Cake: Prepare the white cake according to package directions, mixing the batter with the specified ingredients such as eggs, oil, and water. Pour the batter into a 9×13-inch baking dish.
- Bake the Cake: Bake the cake as directed on the package, typically about 30 minutes, until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool for about 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the warm cake spaced about 1 inch apart to allow the filling to soak in.
- Make the Filling: In a bowl, whisk together the cream of coconut and sweetened condensed milk until smooth and well combined.
- Add the Filling: Slowly and evenly pour the cream mixture over the warm cake, allowing it to seep into the holes to create a moist, flavorful dessert.
- Cool the Cake: Let the cake cool completely to room temperature so the flavors meld and the cake firms up slightly.
- Top with Whipped Topping: Once cooled, spread the thawed whipped topping evenly over the entire surface of the cake.
- Add Coconut Topping: Sprinkle the shredded coconut evenly over the whipped topping. For extra flavor, the coconut can be toasted in a dry skillet over medium heat until golden before sprinkling.
- Chill: Refrigerate the cake for at least 4 hours or preferably overnight to allow the cake to fully set and the flavors to develop before serving.
Notes
- For deeper flavor, toast the shredded coconut in a dry skillet over medium heat until golden before sprinkling it on the cake.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- This cake is ideal to make ahead for parties and potlucks, as chilling enhances the flavor and texture.
