Description
A rich and moist coconut cream poke cake made with tender white cake, a luscious sweetened condensed milk and coconut milk soak, and topped with whipped topping and toasted shredded coconut. Perfect for tropical feasts or summer gatherings.
Ingredients
White Cake Mix – 1 box (15.25 oz)
Coconut Milk (full-fat canned) – 1 can (13.5 oz)
Sweetened Condensed Milk – 1 can (14 oz)
Shredded Coconut – 1/2 cup (for soaking layer) + 1/4 cup (for topping)
Whipped Topping – 1 can (8 oz) or 2 cups store-bought whipped topping
Baking Powder – 1 teaspoon (if homemade cake)
Butter, softened – 1/2 cup (if homemade cake)
Eggs – 2 large (if homemade cake)
Vanilla Extract – 1 teaspoon (optional, can use coconut extract)
Granulated Sugar – 1 1/2 cups (if homemade cake)
All-Purpose Flour – 2 cups (if homemade cake)
Milk – 1/2 cup (if homemade cake)
Instructions
Preheat oven to 350°F (175°C). Prepare the cake as per the box instructions, or make a homemade white cake by mixing flour, sugar, baking powder, melted butter, eggs, vanilla extract, milk, and baking soda in a bowl, then baking in a greased 9-inch round or 9×13-inch pan.
Once baked, let the cake cool completely on a wire rack.
Using a thin skewer, poke small holes across the entire surface of the cake without piercing through the bottom.
In a bowl, mix 1/2 cup of shredded coconut into the sweetened condensed milk and 13.5 oz of full-fat coconut milk until fully combined.
Slowly pour the coconut mixture evenly over the poked cake, allowing it to soak into the holes. Set the cake in the refrigerator and chill for at least 2 hours or up to overnight.
Before serving, spread the whipped topping evenly over the soaked cake.
Top with the remaining 1/4 cup of shredded coconut and press lightly to adhere.
Chill for an additional 20-30 minutes before slicing into portions and serving.
Notes
Allow the cake to rest in the refrigerator to ensure it sets properly before adding the whipped topping and slicing.
Can use raw instead of toasted coconut for a subtler flavor.
This cake is best served within 3 days and stored in the refrigerator, covered with plastic wrap or in an airtight container.
If desired, add a splash of coconut extract for more tropical flavor, but avoid any alcohol-based extracts.
- Prep Time: 15
- Cook Time: 30
- Category: Easy Cake Recipes for Every Occasion
- Method: Baking
- Cuisine: American / Tropical
Nutrition
- Serving Size: 1 slice (approximately 1/12th of a 9x13-inch cake)
- Calories: 480
- Sugar: 45g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 15g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg