Description
A rich and ultra-moist coconut cream poke cake soaked in sweet coconut milk and topped with fluffy whipped cream and shredded coconut.
Ingredients
Scale
- 1 box white cake mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
- 1 can (14 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 2 cups whipped topping or whipped cream
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350°F (175°C).
- Prepare cake mix using eggs, oil, and water.
- Pour batter into a greased 9×13-inch pan.
- Bake according to package directions until a toothpick comes out clean.
- Let cake cool for 10 minutes.
- Poke holes all over the cake using the handle of a wooden spoon.
- Whisk coconut milk and sweetened condensed milk together.
- Pour mixture evenly over the warm cake.
- Allow cake to chill for at least 2 hours or overnight.
- Spread whipped topping over the cake.
- Sprinkle shredded coconut generously on top before serving.
Notes
For extra coconut flavor, lightly toast some of the shredded coconut before sprinkling on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 42g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: coconut cream poke cake, poke cake, coconut dessert, easy cake recipe