Ingredients
For the Cake:
- 1 box white or yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) coconut milk (unsweetened, or use cream of coconut for extra sweetness)
- 1 teaspoon vanilla extract
For the Topping:
- 1 tub (8 oz) whipped topping (Cool Whip or homemade whipped cream)
- 1 cup shredded sweetened coconut, toasted or plain (depending on preference)
- ½ teaspoon coconut extract (optional, for extra coconut flavor)
Instructions
Step 1: Bake the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the cake mix according to the package directions (usually with eggs, oil, and water). Bake as directed on the box, typically 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Prepare the Coconut Mixture
While the cake is baking, mix together the sweetened condensed milk, coconut milk, and vanilla extract in a medium bowl until smooth and well combined.
Step 3: Poke the Cake
Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes. Using the handle of a wooden spoon or a large fork, poke holes all over the top of the cake, spacing them about 1 inch apart.
Step 4: Pour the Coconut Mixture
Slowly pour the coconut mixture over the warm cake, making sure to fill all the holes so the cake absorbs the creamy goodness. Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to let the flavors meld.
Step 5: Add the Topping
Once the cake is fully chilled, spread the whipped topping evenly over the cake. If you want an extra coconut boost, stir the coconut extract into the whipped topping before spreading.
Step 6: Toast the Coconut (Optional)
For a golden, nutty flavor, toast the shredded coconut in a dry skillet over medium heat for about 5 minutes, stirring constantly, until it’s lightly browned. Let it cool before sprinkling it generously over the whipped topping.
Step 7: Serve and Enjoy
Slice the cake into squares and serve cold. Garnish with extra toasted coconut or fresh berries for a pop of color, if desired.
Cooking Notes
- Coconut Milk or Cream of Coconut: For a more decadent, sweeter cake, use cream of coconut instead of regular coconut milk. If you prefer less sweetness, use unsweetened coconut milk.
- Whipped Topping: You can use store-bought whipped topping (like Cool Whip), or make your own by whipping heavy cream with a bit of sugar and vanilla extract.
- Toasting the Coconut: Toasting the shredded coconut is optional, but it adds a wonderful nutty flavor and crunch to the cake.
Variations
1. Chocolate Coconut Poke Cake
For a chocolate twist, use a chocolate cake mix and follow the same steps, soaking it with the coconut mixture and topping with whipped cream and coconut flakes.
2. Piña Colada Poke Cake
Add crushed pineapple to the coconut mixture for a tropical piña colada flavor. You can also add pineapple chunks as a topping before spreading the whipped cream.
3. Coconut Cream Cheese Poke Cake
For an extra rich version, mix cream cheese into the whipped topping (beat 8 oz of cream cheese with ½ cup powdered sugar, then fold in the whipped topping). Spread this over the cake for a creamier topping.
4. Gluten-Free Coconut Poke Cake
Make this cake gluten-free by using a gluten-free cake mix. The rest of the ingredients are naturally gluten-free!
Keto Version and Low-Carb Adjustments
For a keto-friendly version of this cake, make the following substitutions:
- Use a keto-friendly cake mix or make your own using almond flour or coconut flour.
- Replace the sweetened condensed milk with a sugar-free version (you can make your own using heavy cream and a keto sweetener).
- Use sugar-free whipped topping or make your own with heavy cream and a sugar substitute.
These substitutions will reduce the carb content while keeping the rich, tropical flavor.
Frequently Asked Questions (FAQs)
Q: Can I make this cake ahead of time?
Yes! In fact, this cake tastes even better after sitting in the fridge for a few hours or overnight, allowing the coconut mixture to fully soak into the cake. You can make it up to 2 days in advance.
Q: How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. The cake should remain moist and flavorful.
Q: Can I freeze coconut poke cake?
Yes, you can freeze the cake (before adding the whipped topping) for up to 3 months. Thaw it in the refrigerator overnight, then add the whipped topping and coconut before serving.
Q: What other toppings can I add?
You can add fresh fruits like berries or pineapple chunks for added flavor and texture. You can also drizzle the top with caramel or chocolate sauce for extra indulgence.
This Irresistible Coconut Poke Cake is the ultimate tropical dessert, with a soft, moist cake soaked in a sweet coconut mixture and topped with fluffy whipped cream and shredded coconut. Whether you’re hosting a party, attending a potluck, or just craving something sweet, this cake is guaranteed to be a hit. Try it today and experience the creamy, coconutty goodness for yourself!
