Description
Craving something light, sweet, and tropical? This Coconut Poke Cake is your answer! With a soft sponge base soaked in creamy coconut and sweetened condensed milk, then topped with fluffy whipped cream and toasted coconut, it’s the kind of quick dessert that feels like a mini vacation. Whether you need quick breakfast ideas, a crowd-pleasing dessert for parties, or just an easy recipe to satisfy your sweet tooth, this coconut poke cake delivers flavor and simplicity. It’s also perfect for brunches, potlucks, and summer food ideas.
Ingredients
1 box white or yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
1 container (8 oz) whipped topping (Cool Whip)
1 cup sweetened shredded coconut
Instructions
1. Prepare cake mix using eggs, oil, and water as directed on the box. Bake in a 9×13 inch pan and let cool for 15 minutes.
2. Use the handle of a wooden spoon to poke holes all over the warm cake.
3. In a bowl, mix the cream of coconut and sweetened condensed milk. Pour the mixture evenly over the cake, allowing it to soak in.
4. Let the cake cool completely to room temperature.
5. Spread whipped topping evenly over the cake.
6. Toast shredded coconut in a dry pan over medium heat until golden brown, then sprinkle over the topping.
7. Chill cake in refrigerator for at least 2 hours before serving.
Notes
For best results, chill the cake overnight to let the flavors fully absorb.
Use stabilized whipped cream if you want to replace Cool Whip and keep it firm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: easy dessert, coconut cake, poke cake, summer cake, food ideas