Description
This Dreamy Coconut Poke Cake is a tropical dessert masterpiece made with soft white cake, creamy coconut milk, and fluffy whipped topping. A family-favorite recipe that gets even more delicious as it chills—perfect for potlucks, holidays, or anytime indulgence!
Ingredients
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For the Cake:
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1 box white cake mix (Duncan Hines recommended)
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3 eggs
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1 cup milk
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1/2 cup vegetable oil
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1 small box (3.4 oz) vanilla or almond instant pudding mix
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1 teaspoon vanilla or almond extract
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For the Topping:
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1 can (14 oz) sweetened condensed milk
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1 can (15 oz) cream of coconut (e.g., Coco López)
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1 tub (8 oz) Cool Whip or whipped topping
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1 to 1 1/2 cups sweetened shredded coconut
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Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine cake mix, eggs, milk, oil, pudding mix, and extract. Beat until smooth.
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Pour batter into prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
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While cake is still warm, poke holes all over the surface using the handle of a wooden spoon.
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In a bowl, mix sweetened condensed milk and cream of coconut. Slowly pour over the cake, letting it soak in.
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Cool the cake completely, then spread Cool Whip over the top.
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Sprinkle with shredded coconut.
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Chill for at least 4 hours or overnight before serving.
Notes
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For extra coconut flavor, toast some of the coconut flakes before topping.
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This cake is best made a day ahead to allow flavors to meld.
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Almond extract gives a richer flavor twist—try it for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
