If you have a soft spot for desserts that feel like a tropical vacation in every bite, then this Coconut Poke Cake Recipe is about to become your new favorite indulgence. Imagine a moist, tender white cake infused with rich coconut flavor, soaked with a luscious blend of sweetened condensed milk and cream of coconut, then topped with fluffy whipped cream and a generous sprinkle of shredded coconut. This cake is not only incredibly easy to make but also irresistibly flavorful, combining simple ingredients into a show-stopping dessert that will wow family and friends alike.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Coconut Poke Cake Recipe. Each element plays a crucial role, from the light, airy cake base to the creamy coconut soak and the subtly sweet topping that ties it all together.
- White cake mix: A convenient base that ensures a soft and moist cake without starting from scratch.
- Coconut extract: Adds an unmistakable, fragrant coconut flavor that brightens the entire cake.
- Sweetened condensed milk: Provides creamy sweetness and helps create that signature poke cake moisture.
- Cream of coconut: The secret weapon—rich, smooth, and intensely coconutty for soaking the cake perfectly.
- Cool Whip: Light and airy, it complements the dense coconut soak with a fresh, creamy topping.
- Shredded sweetened coconut (or toasted coconut flakes): Adds texture and an extra burst of coconut flavor in every bite.
How to Make Coconut Poke Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350ºF to ensure even baking. Spray a 9×13-inch baking dish or cake pan with nonstick cooking spray, so your cake comes out easily after baking without sticking to the pan.
Step 2: Mix the Cake Batter
In a large bowl, combine the white cake mix with coconut extract, along with the oil, water, and eggs as directed on the cake mix box. Mixing these ingredients thoroughly creates a smooth batter that will bake up into a perfectly tender coconut-flavored cake.
Step 3: Bake the Cake
Pour the batter into your prepared dish and bake for about 30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. This step ensures the cake is soft but fully cooked, ready to soak up the delicious coconut mixture.
Step 4: Poke the Cake
Once out of the oven, it’s time to poke the cake using chopsticks or the handle of a wooden spoon. The holes allow the coconut milk mixture to seep deep into the cake, infusing every bite with moisture and flavor.
Step 5: Pour the Coconut Milk Mixture
Whisk together the sweetened condensed milk and cream of coconut until smooth. Slowly pour this mixture over the warm cake, letting it sink into the holes you just made. Allow the cake to cool completely on a wire rack—it’s in this cooling phase that the cake transforms into a luscious, coconut-infused delight.
Step 6: Add the Whipped Topping and Coconut
Spread a generous layer of Cool Whip evenly over the top of the cake. Finish by sprinkling the shredded coconut or toasted coconut flakes on top. This not only adds a lovely texture contrast but also amps up the coconut flavor one last time for the perfect finishing touch.
How to Serve Coconut Poke Cake Recipe
Garnishes
To make this Coconut Poke Cake Recipe even more eye-catching, consider adding a few toasted coconut flakes on top for a golden crunch. A drizzle of caramel or a sprinkle of chopped macadamia nuts can elevate the presentation and add complementary flavors that pair wonderfully with coconut.
Side Dishes
This cake shines on its own, but for an extra special occasion, serve it alongside fresh tropical fruit like pineapple slices or mango chunks. The natural sweetness and juicy texture of the fruit amplify the tropical vibe of your dessert spread beautifully.
Creative Ways to Present
For an elegant touch, cut the cake into small squares and serve on pretty dessert plates with a dollop of whipped cream and a cherry on top. It’s also fantastic layered in a trifle bowl with extra coconut cream and crushed vanilla wafers for texture.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Coconut Poke Cake Recipe covered tightly in the refrigerator. It will stay fresh and moist for up to 4 days, making it perfect for preparing in advance or enjoying as a treat over several days.
Freezing
You can freeze the cake if needed. Wrap individual servings well in plastic wrap and place them in an airtight container or freezer bag. To maintain the best texture, consume within 2 months and thaw in the refrigerator overnight before serving.
Reheating
Since this cake is best enjoyed chilled, it’s not typically reheated. However, if you prefer a slightly warmer dessert, allow the cake to sit at room temperature for a short while before serving. Resist the urge to microwave or bake it again, as this can alter the texture and moisture levels.
FAQs
Can I use homemade cake instead of cake mix?
Absolutely! A homemade white cake would work beautifully in this Coconut Poke Cake Recipe. Just be sure to follow your favorite recipe and incorporate coconut extract into the batter for that signature coconut flavor.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is a thick, sweetened product used in many tropical desserts and cocktails, while coconut milk is thinner and unsweetened. For the rich flavor and sweetness in this recipe, cream of coconut is essential.
Can I substitute Cool Whip with homemade whipped cream?
Definitely! Homemade whipped cream will add a fresh, natural flavor and creamy texture to the cake. Just whip heavy cream with a bit of sugar and vanilla until soft peaks form and spread it on just before serving.
Is it possible to make the cake gluten-free?
Yes, but you’ll need to choose a gluten-free white cake mix to replace the standard one. Ensure all other ingredients are also gluten-free, and the Coconut Poke Cake Recipe will turn out just as delicious.
How long should I poke holes in the cake?
Don’t overdo it! Poke holes about every 1 to 2 inches apart across the entire surface, just enough to allow the coconut milk mixture to soak throughout without making the cake come apart.
Final Thoughts
This Coconut Poke Cake Recipe is a joyful celebration of coconut’s wonderful flavor and delightful texture. With its simple ingredients and easy steps, it’s a fantastic recipe to keep in your back pocket for everything from casual family dinners to festive parties. Give it a try—you’re going to love every bite of this tropical-inspired classic!
Print
Coconut Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Poke Cake is a moist and luscious dessert that combines a classic white cake with a creamy coconut filling and fluffy topping. Infused with coconut extract and drenched in a sweetened condensed milk and cream of coconut mixture, it’s the perfect tropical treat for family gatherings or special occasions.
Ingredients
Cake
- 1 (15.25-oz) box white cake mix (plus ingredients called for on the box: typically oil, water, and eggs)
- 2 tsp coconut extract
Poke Filling
- 1 (14-oz) can sweetened condensed milk
- 1 (15-oz) can cream of coconut
Topping
- 1 (8-oz) container Cool Whip
- 1½ cups shredded sweetened coconut or toasted coconut flakes
Instructions
- Preheat and prepare pan: Preheat oven to 350ºF. Spray a 9×13-inch baking dish or cake pan with nonstick cooking spray to prevent sticking.
- Mix cake batter: In a large bowl, combine the white cake mix, coconut extract, and the oil, water, and eggs required by the cake mix box instructions. Mix until smooth and well incorporated.
- Bake the cake: Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs, indicating it is fully baked.
- Poke holes in the cake: Remove the cake from the oven. Using chopsticks or the handle of a wooden spoon, poke holes evenly all over the warm cake to allow the filling to soak in.
- Add the creamy coconut filling: Whisk together the sweetened condensed milk and cream of coconut until well combined. Pour this mixture evenly over the warm cake, allowing it to soak into the holes. Let the cake cool completely on a wire rack to set the filling.
- Top with whipped topping and coconut: Once cooled, spread the Cool Whip evenly over the top of the cake. Sprinkle the shredded sweetened coconut or toasted coconut flakes generously over the whipped topping before serving.
Notes
- For a more intense coconut flavor, use toasted coconut flakes for topping instead of sweetened shredded coconut.
- Make sure the cake is warm when pouring the sweetened milk mixture to help it soak better into the cake.
- If you prefer a less sweet cake, reduce the amount of sweetened condensed milk used.
- Store leftovers covered in the refrigerator for up to 3 days to keep the cake moist and fresh.
- Allow the cake to cool completely before adding the Cool Whip to prevent it from melting.
