Description
This Coconut Poke Cake is an easy recipe that tastes like a tropical dream. It starts with a light and fluffy vanilla cake soaked in a rich blend of sweetened condensed milk and cream of coconut, then topped with whipped topping and toasted coconut. Perfect for quick dessert ideas, summer food ideas, or even an easy birthday cake option, this moist coconut dessert will satisfy your sweet tooth and impress every guest. Whether you’re looking for a make-ahead treat, simple party dessert, or fun weekend baking project, this cake is a winning choice for any occasion.
Ingredients
1 box white or vanilla cake mix
3 large eggs (or as directed on box)
1/2 cup vegetable oil (or as directed on box)
1 cup water (or as directed on box)
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut
1 tub (8 oz) whipped topping
1 cup sweetened shredded coconut, toasted
Instructions
1. Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan with nonstick spray.
2. Make the cake according to box instructions using eggs, oil, and water. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
3. Let the cake cool for about 10–15 minutes, then use the end of a spoon or skewer to poke holes evenly across the top.
4. In a bowl, whisk together sweetened condensed milk and cream of coconut until smooth.
5. Slowly pour the coconut mixture over the entire surface of the warm cake, letting it soak into the holes.
6. Cover and refrigerate for at least 4 hours or overnight.
7. Once chilled, spread whipped topping evenly over the top of the cake.
8. Toast shredded coconut in a dry pan or oven until golden brown, then sprinkle on top of the cake.
9. Slice, serve chilled, and enjoy!
Notes
Make sure to use *cream of coconut* (like Coco Lopez) and not canned coconut milk—they are very different!
For a lighter version, use low-fat condensed milk and light whipped topping.
The cake tastes even better on day two, so don’t hesitate to make it ahead of time.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 37g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: easy recipe, coconut poke cake, dessert ideas, tropical cake, party dessert