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Amazing 3-hour Moist coconut poke cake Magic

coconut poke cake
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Make this incredibly moist and creamy Coconut Cream Poke Cake. This easy recipe delivers rich coconut flavor throughout every bite, perfect for parties or a simple summer treat. You will love the creamy topping and crunchy toasted coconut finish.

Ingredients

Scale
  • 1 box white cake mix (plus ingredients called for on box)
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (15 ounce) can cream of coconut (like Coco Lopez)
  • 1/2 cup whole milk
  • 1 teaspoon coconut extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1/2 cup shredded sweetened coconut, toasted (for garnish)

Instructions

  1. Prepare the white cake according to package directions for a 9×13 inch pan. Let it cool slightly.
  2. While the cake is still warm, use the handle of a wooden spoon or a chopstick to poke holes evenly across the top, about 1 inch apart. Poke all the way through the cake.
  3. In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, whole milk, and coconut extract until fully combined. This is your soaking mixture.
  4. Slowly pour the soaking mixture evenly over the entire surface of the warm cake, allowing it to seep into all the holes.
  5. Refrigerate the cake for at least 2 hours, or until completely chilled and the liquid is absorbed.
  6. Once chilled, spread the thawed whipped topping evenly over the top of the cake.
  7. Sprinkle the toasted shredded coconut over the whipped topping before serving.

Notes

  • To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • For a Piña Colada variation, substitute 1/4 cup of the milk in the soaking mixture with white rum.
  • If you want a stronger pineapple flavor, you can use pineapple juice instead of the whole milk in the soaking mixture.
  • This cake tastes best when served cold.

Nutrition

Find it online: https://savoryskies.com/coconut-poke-cake-recipe-moist-creamy/