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
Scale
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.
