Coconut Poke Cake
A delightful and easy coconut poke cake that remains moist and creamy, filled with a rich coconut mixture that soaks into the cake. Perfect for gatherings and potlucks.
Ingredients
For the cake
- 1 box white or yellow cake mix plus the ingredients listed on the box
For the filling
- 1 can sweetened condensed milk (14 ounces)
- 1 can coconut milk (13 to 14 ounces)
- 1 pinch salt Important for flavor balance
- 1 to 2 cups sweetened shredded coconut toast if preferred
- 8 ounces whipped topping or 2 to 3 cups homemade whipped cream
- optional splash of vanilla for extra flavor
- optional maraschino cherries for garnish
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Instructions
Baking the Cake
- Preheat your oven and bake the cake in a 9 by 13 pan according to the box directions.
- Let it cool for about 10 minutes until warm.
Preparing the Filling
- In a bowl, stir together the sweetened condensed milk, coconut milk, and a pinch of salt.
- Warm the filling slightly so it pours easily.
Poking Holes
- Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
Adding the Filling
- Slowly pour the filling over the cake, ensuring it gets into all the holes.
Chilling
- Cover the cake and refrigerate for at least 4 hours, or preferably overnight.
Topping and Serving
- Spread whipped topping or whipped cream over the chilled cake and sprinkle with shredded coconut.
- Slice and serve cold.
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Note
This cake stores well in the fridge for about 4 days. For best results, freeze without topping and add fresh topping after thawing. If you add toasted coconut as a topping, sprinkle fresh before serving for added crunch.