Go Back
Coconut Poke Cake

Coconut Poke Cake Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) yellow or white cake mix, plus eggs, oil, and water as directed
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 ½ cups sweetened shredded coconut

Method
 

  1. Bake the cake in a 9x13-inch pan at 350°F (175°C) for 28 to 32 minutes, until a toothpick comes out clean. Cool 5 minutes.
  2. Poke holes all over the warm cake with a wooden spoon handle, spacing them about 1 inch apart.
  3. Whisk coconut milk and sweetened condensed milk, then slowly pour over the cake, focusing on the holes. Let rest 30 minutes at room temperature, then chill at least 2 hours.
  4. Spread thawed whipped topping evenly over the cold cake. Sprinkle with shredded coconut (toast first if desired). Slice and serve chilled.

Notes

Chill the cake for at least 2 hours before serving so the soak sets and the slices hold their shape. Toasting the coconut takes only a few minutes and adds a deeper flavor, but it’s optional.