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Easy, Ultra-Moist Coconut Cream Poke Cake

Close-up of a moist slice of coconut poke cake topped with thick white frosting and toasted coconut flakes.
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This recipe shows you how to make an ultra-moist coconut poke cake using simple ingredients. The cake soaks up a sweet, creamy mixture, resulting in a rich dessert perfect for potlucks or family dinners.

Ingredients

Scale
  • 1 box white cake mix (plus ingredients called for on box)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (15 ounces) cream of coconut (like Coco Lopez)
  • 1 cup shredded sweetened coconut, divided
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/4 cup sweetened flaked coconut, toasted (for garnish)

Instructions

  1. Prepare the cake according to the package directions for a 9×13 inch pan. Bake until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, spacing them about 1 inch apart. Poke deep holes, almost reaching the bottom of the pan.
  3. In a medium bowl, whisk together the sweetened condensed milk and the cream of coconut until fully combined. This is your coconut soak.
  4. Slowly pour the coconut soak mixture evenly over the entire surface of the warm cake, allowing the liquid to seep into all the holes.
  5. Sprinkle 1/2 cup of the shredded sweetened coconut over the top of the soaked cake.
  6. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to absorb the moisture fully.
  7. Before serving, spread the thawed whipped topping evenly over the top of the chilled cake.
  8. Garnish the top with the remaining 1/2 cup of shredded coconut and the toasted flaked coconut. Slice and serve cold.

Notes

  • To toast the flaked coconut, spread it in a single layer on a dry skillet over medium heat. Stir frequently until golden brown, about 3 to 5 minutes. Watch closely as it burns fast.
  • For an extra tropical flavor, substitute half of the regular shredded coconut with toasted coconut in the soaking layer.
  • This cake tastes best when served cold, straight from the refrigerator.

Nutrition

Find it online: https://cookingbycarla.com/coconut-poke-cake-easy-ultra-moist-recipe/