Description

Indulge in the tropical flavors of coconut with this moist and creamy Coconut Cream Poke Cake. A simple white cake is drenched in a mixture of cream of coconut and sweetened condensed milk, topped with whipped cream and shredded coconut for a luscious dessert that’s perfect for any occasion.

Ingredients

Cake:

1 box (15.25 oz) white cake mix (plus ingredients on box: egg whites, oil, water)

Cream Mixture:

1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk

Topping:

1 tub (8 oz) whipped topping (like Cool Whip)
1 cup shredded sweetened coconut

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare the white cake mix according to package directions. Bake in a greased 9×13-inch baking dish for 25–30 minutes.
Poke Holes: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top.
Mix Cream: In a bowl, mix the cream of coconut and sweetened condensed milk. Pour over the warm cake, letting it soak in.
Chill: Let the cake cool, then refrigerate for at least 2 hours.
Top and Serve: Spread whipped topping over the chilled cake and sprinkle with shredded coconut. Keep refrigerated until serving.

Notes

For a toasted twist, lightly toast the coconut in a dry skillet before sprinkling.
This cake is best made a day in advance to let the flavors meld.