This Southern-Style Creamy Coconut Poke Cake is irresistibly moist, rich, and bursting with tropical coconut flavor. A fluffy white cake is soaked with a luscious blend of sweetened condensed milk and cream of coconut, then topped with a light whipped topping and finished with sweet shredded coconut. It's the perfect make-ahead dessert for holidays, potlucks, and summer gatherings.
Ingredients
For the Cake
- 1 box white cake mix
- Ingredients called for on the cake mix box (typically eggs, oil, and water)
For the Coconut Filling
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut (not coconut milk)
- 1 tsp vanilla extract (optional)
For the Topping
- 1 container (8 oz) whipped topping, thawed
- 1½ cups sweetened shredded coconut
Instructions
Preheat the oven according to the cake mix package directions. Grease a 9×13-inch baking dish and prepare the cake batter as directed on the box.
Bake until a toothpick inserted into the center comes out clean, about 28–35 minutes depending on the brand of cake mix. Allow the cake to cool for 10 minutes.
Using the handle of a wooden spoon or a large straw, poke holes all over the warm cake about 1 inch apart.
In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, and vanilla extract until smooth.
Slowly pour the coconut mixture evenly over the cake, allowing it to soak into the holes. Let the cake cool completely.
Spread the whipped topping evenly over the cooled cake.
Sprinkle the shredded coconut generously over the top, covering the whipped topping completely.
Refrigerate for at least 4 hours, preferably overnight, so the flavors fully develop and the cake becomes extra moist.
Slice and serve chilled. Garnish with toasted coconut flakes if desired for extra flavor and texture.
