Coconut Cream Poke Cake 🥥🍰 — a very moist cake soaked with coconut cream and topped with whipped frosting and toasted coconut. Here’s the full recipe to make it.
🥥 Coconut Cream Poke Cake
Ingredients
Cake
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1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
Coconut Filling
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1 can (14 oz) sweetened condensed milk
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1 can (13–14 oz) coconut milk or cream of coconut
Topping
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2 cups heavy whipping cream
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3–4 tbsp powdered sugar
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1 tsp vanilla extract
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1–1½ cups sweetened shredded coconut
Instructions
1. Bake the Cake
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Preheat oven to 350°F (175°C).
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Prepare the white cake mix according to package directions.
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Bake in a 9×13-inch pan until a toothpick comes out clean (about 25–30 minutes).
2. Poke the Cake
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Let the cake cool for about 10 minutes.
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Use the handle of a wooden spoon or a straw to poke holes all over the cake.
3. Add Coconut Filling
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In a bowl mix:
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sweetened condensed milk
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coconut milk (or cream of coconut)
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Slowly pour the mixture over the cake so it soaks into the holes.
4. Chill
Refrigerate the cake for 1–2 hours so the liquid absorbs and the cake becomes extra moist.
5. Make Whipped Topping
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Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Spread evenly over the chilled cake.
6. Toast the Coconut
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Place shredded coconut in a skillet over medium heat.
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Stir until light golden brown (3–5 minutes).
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Let cool, then sprinkle on top.
✅ Optional Add-ins
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Add crushed pineapple between the cake and topping for a Hawaiian twist.
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Use Cool Whip instead of homemade whipped cream for a quicker version.
💡 Tip: This cake tastes even better the next day after chilling overnight.
If you’d like, I can also give you:
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The famous 5-minute coconut poke cake version
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A bakery-style ultra-moist coconut cake recipe
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A pineapple coconut version like the one trending online.