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–+ servings

Coconut Poke Cake Recipe

Megan
Coconut poke cake is a soft and moist white cake soaked in a creamy mixture of sweetened condensed milk and cream of coconut. Top this moist coconut cream cake with a fluffy whipped cream and shredded sweetened coconut. It’s the perfect cool and easy to make tropical dessert.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Chilling Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9 x 13 inch (23 x 33 cm) baking pan
  • 1 sheet parchment paper
  • 2 large mixing bowls
  • 1 whisk
  • 1 wooden spoon for poking holes

Ingredients
  

  • 3 large eggs, room temperature
  • ½ cup (120 ml) oil
  • 1 cup (240 ml) water, coconut water or milk
  • 15.25 oz. boxed white cake mix
  • 3.4 oz. cream of coconut instant pudding mix
  • 15 oz. can cream of coconut
  • 14 oz. sweteened condensed milk
  • 1 teaspoon vanilla extract
  • 8 oz. cool whip, thawed but still cold
  • 1 - 2 cups shredded coconut

Instructions
 

  • Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
     In a large mixing bowl, whisk the oil, eggs, water (or milk) and jello coconut pudding mix (optional) and cake mix until well combined. 
    Pour the coconut cake into the prepared cake pan.
    3 large eggs, room temperature, ½ cup (120 ml) oil, 1 cup (240 ml) water, coconut water or milk , 15.25 oz. boxed white cake mix, 3.4 oz. cream of coconut instant pudding mix
  • Bake for 25- 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. 
    Cool the cake in the cake pan for 30 minutes. Using the parchment paper, gently lift the cake out of the pan, remove the parchment paper and return the cake to the pan.
    After returning the cake to the pan, use the end of a wooden spoon or a large skewer to poke holes into the cake. Set the cake aside for now.
  • Make the cream of coconut soaking liquid by whisking cream of coconut, sweetened condensed milk and vanilla extract together until well combined. Pour the sweetened milk and coconut liquid over the cooled cake. Focus on pouring the liquid into the holes first and then spread the rest of the liquid evenly across the coconut cake.
    Loosely cover the cream of coconut cake and transfer to the fridge to chill for 30 - 60 minutes. The cake can remain covered and chilled for up to 2 days if needed. 
    15 oz. can cream of coconut, 14 oz. sweteened condensed milk , 1 teaspoon vanilla extract
  • When it’s time to serve the coconut poke cake, evenly spread the cool whip or whipped cream on top of the cake. Top the cake with shredded sweetened coconut, slice and enjoy.
    8 oz. cool whip, thawed but still cold, 1 - 2 cups shredded coconut

Notes

Store: Place leftover pieces of coconut pudding cake in an airtight container to store in the fridge for up to 5 days. 
Keyword Coconut Cream Cake, Coconut Cream Poke Cake, Coconut Poke Cake, Coconut Poke Cake Recipe
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