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Coconut Poke Cake

A slice of coconut poke cake with cream of coconut, cool whip, and shredded coconut.
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5 from 1 review

Old-fashioned coconut poke cake made with boxed white cake mix, sweetened coconut flakes, cream of coconut, and whipped topping. Gooey and delicious!

Ingredients

Units Scale
  • 1 box of white cake mix
  • 3 eggs
  • 1 cup of water
  • 1/3 cup of vegetable oil
  • 7-ounce bag of sweetened coconut flakes, divided in half
  • 1 15-ounce can of cream of coconut*
  • 1 14-ounce can of sweetened condensed milk
  • 1 8-ounce tub of whipped topping (thawed)

Instructions

Preheat the oven to 350℉

  1. Use cooking spray or Bakers Joy to lightly grease the bottom and sides of a 9×13-inch baking pan. 
  2. Add the cake mix, eggs, water, vegetable oil, and half of the coconut flakes to a large mixing bowl. Mix on low with a hand mixer until moistened. Then, mix on medium speed for 2 minutes.
  3. Pour the batter into the prepared 9×13 pan. Bake at 350℉ for 22-27 minutes, until an inserted toothpick comes out clean.
  4. Add the cream of coconut and sweetened condensed milk to a mixing bowl and stir them together. 
  5. Poke holes all over the still-warm cake with a fork or the blunt end of a chopstick. Then, pour the cream of coconut and milk mixture over the cake. Allow the cake to completely cool and the coconut milk mixture to absorb into the cake.
  6. Once the cake is completely cool, frost it with the whipped topping. Then, sprinkle with the remaining coconut flakes.

Serve immediately or refrigerate until ready to serve.

Notes

You can make this cake a day ahead. Store it in the refrigerator.

 

Nutrition

Find it online: https://mandiofthemountains.com/coconut-poke-cake/