Coconut Poke Cake Recipe
This easy coconut poke cake uses a white cake mix, Coco López, sweetened condensed milk, Cool Whip, and shredded coconut for a light, fluffy, tropical dessert that’s ready in no time.
Servings: 12 servings
Calories: 323kcal
Equipment
- 9x13 pan
- Mixing bowls
- Wooden spoon
- whisk
- Spatula or Knife
Ingredients
- 1 15.25-ounce box white cake mix
- Ingredients listed on the box usually eggs, oil, and water
- 1 14-ounce can sweetened condensed milk
- 1 15-ounce can cream of coconut (like Coco Lopez)
- 1 8-ounce tub whipped topping (like Cool Whip), thawed
- 1 ½ cups sweetened shredded coconut
- Optional: toasted coconut or maraschino cherries for garnish
Instructions
Bake the Cake
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Prepare and bake the cake mix according to package directions.
- Let the cake cool for about 10–15 minutes.
Poke and Pour
- Using the handle of a wooden spoon or a large straw, poke holes all over the cake—spacing about 1 inch apart.
- In a bowl, mix the sweetened condensed milk and cream of coconut until smooth.
- Slowly pour the mixture evenly over the cake, making sure it soaks into the holes.
Chill and Top
- Cover and refrigerate the cake for at least 2 hours, or until well chilled.
- Spread whipped topping evenly over the cake.
- Sprinkle with shredded coconut.
Notes
- Don’t confuse cream of coconut with coconut milk—they’re not the same!
- Toast some of the shredded coconut in a skillet for a pretty golden finish and extra crunch.
- Want a lemon-coconut twist? Use lemon cake mix instead of white!
Nutrition
Calories: 323kcal | Carbohydrates: 58g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 370mg | Potassium: 187mg | Fiber: 1g | Sugar: 41g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 1mg