Coconut Poke Cake
Indulge in the tropical decadence of Coconut Poke Cake, a lush dessert that's as creamy as it is irresistible. This easy-to-make treat begins with a fluffy white cake base, brought to life with a sweet infusion of coconut milk and condensed milk poured into tiny poked holes for bursts of flavor in every bite. Topped with a cloud of whipped topping and a generous sprinkle of shredded sweetened coconut, this cake is a true showstopper for any occasion. Whether you're hosting a summer party or simply in need of a chilled, refreshing dessert, this moist and flavorful cake will transport your taste buds straight to paradise. Perfectly simple yet impressively delicious, Coconut Poke Cake is a guaranteed crowd-pleaser sure to leave everyone asking for seconds!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 box white cake mix
- 3 large eggs (as called for on the cake mix box)
- 0.5 cup vegetable oil (as called for on the cake mix box)
- 1 cup water (as called for on the cake mix box)
- 13.5 oz coconut milk
- 14 oz sweetened condensed milk
- 8 oz whipped topping (like Cool Whip)
- 1 cup shredded sweetened coconut
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Step 2
Prepare the white cake mix according to the package instructions, using the eggs, vegetable oil, and water specified on the box.
Step 3
Pour the cake batter into the prepared baking dish and bake for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
Step 4
Allow the cake to cool for about 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface of the cake. Space the holes about 1 inch apart.
Step 5
In a medium bowl, mix together the coconut milk and sweetened condensed milk until well combined.
Step 6
Slowly pour the coconut milk mixture over the cake, ensuring it seeps into all the holes. Let the cake cool completely, about 1 hour.
Step 7
Once the cake has cooled, spread the whipped topping evenly over the top of the cake.
Step 8
Sprinkle the shredded sweetened coconut over the whipped topping.
Step 9
Refrigerate the cake for at least 2 hours to allow the flavors to meld and for the cake to set.
Step 10
Slice and serve chilled. Enjoy!
Nutrition Facts
| Serving size | (2196.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6077.8 |
| Total Fat 274.8g | 0% |
| Saturated Fat 127.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 692.9mg | 0% |
| Sodium 4049.5mg | 0% |
| Total Carbohydrate 855.9g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 588.6g | |
| Protein 66.3g | 0% |
| Vitamin D 154.8IU | 0% |
| Calcium 2062.2mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 2825.3mg | 0% |
Source of Calories