Description
A moist and creamy coconut poke cake that soaks up a sweet coconut and condensed milk mixture, topped with whipped coconut frosting and shredded coconut.
Ingredients
- 1 (16 ounce) package white cake mix
- 1 (14 ounce) can cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) container frozen whipped topping, thawed
- 1 (10 ounce) package flaked or shredded coconut
- Optional: extra coconut for garnish (toasted or raw)
Instructions
- Preheat oven and prepare a 9×13‑inch baking pan (grease or nonstick spray).
- Prepare the white cake mix according to package directions; pour into the prepared pan and bake until done. Cool completely.
- In a small bowl, mix together the cream of coconut and the sweetened condensed milk.
- Poke holes all over the cooled cake using a straw or the handle of a wooden spoon.
- Pour the cream‑of‑coconut + condensed milk mixture over the cake, letting it soak into the holes.
- Spread the thawed whipped topping over the cake’s surface.
- Sprinkle the flaked/shredded coconut evenly over the whipped topping.
- Refrigerate for at least a few hours (or overnight) to allow the flavors to meld and the cake to become extra moist. Serve chilled.
Notes
- You can toast the shredded coconut briefly for a more intense coconut flavor and crunchy texture on top.
- If cream of coconut is hard to find, make sure not to substitute with just coconut milk—it’s sweeter and thicker.
- Letting the cake sit in the fridge overnight improves texture and allows the liquid to fully absorb.
- Use unsweetened shredded/flaked coconut if you want to reduce sweetness slightly.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: ~606
- Sugar: ~72 g
- Sodium: ~377 mg
- Fat: ~28 g
- Saturated Fat: ~22 g
- Unsaturated Fat: --
- Trans Fat: --
- Carbohydrates: ~85 g
- Fiber: ~3 g
- Protein: ~6 g
- Cholesterol: ~11 mg
