Coconut Poke Cake: A Moist, Creamy Tropical Dessert
Coconut Poke Cake features soft white cake soaked with a creamy coconut mixture.Whipped topping and shredded coconut create a light yet indulgent finish.The texture is incredibly moist and rich.Perfect for holidays, potlucks, and tropical-themed parties.Simple ingredients make it easy for any baker to prepare.A refreshing dessert that coconut lovers will absolutely adore.
Ingredients
For the Cake
- 1 box white or vanilla cake mix
- Ingredients required on the package (typically eggs, oil, and water)
For the Coconut Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 cup canned coconut milk
- 1 teaspoon coconut extract (optional)
For the Topping
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 2 cups sweetened shredded coconut
- Toasted coconut flakes (optional)
Instructions
- Prepare and bake the cake according to package directions in a 9×13-inch baking dish.
- Cool for 10 minutes, then poke holes all over the cake using the handle of a wooden spoon.
- Whisk together sweetened condensed milk, coconut milk, and coconut extract.
- Pour the coconut mixture evenly over the cake, allowing it to soak into the holes.
- Refrigerate for at least 3 hours to absorb the filling.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream over the cake and sprinkle generously with shredded coconut.
- Chill until ready to serve and enjoy cold.
Notes
- Full-fat coconut milk provides the richest flavor.
- Coconut extract intensifies the tropical taste.
- Toasted coconut adds wonderful crunch.
- White cake showcases the coconut flavor best.
- The cake tastes even better after overnight chilling.
- Homemade whipped cream gives the freshest texture.
- Sweetened coconut adds both flavor and decoration.
- Best served chilled.