Coconut Poke Cake: A Tropical Delight for Every Occasion

Name: Coconut Poke Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (18.25 oz) package white cake mix; 3 eggs; 1/3 cup vegetable oil; 1 cup water; 1/2 tsp coconut extract; 1 (14 oz) can sweetened cream of coconut; 1 (14 oz) can sweetened condensed milk; 1 cup heavy whipping cream; 1 tbsp white sugar; 1 cup flaked coconut

There’s something irresistible about a poke cake. The way the cake absorbs all the delicious filling, combined with its light, fluffy texture, makes it a dessert like no other. This Coconut Poke Cake takes the classic poke cake to the next level with its rich tropical flavors and easy preparation. The cake is moist, creamy, and bursting with coconut flavor, making it perfect for summer picnics, potlucks, or as a refreshing dessert for any occasion.

Whether you’re a coconut lover or just looking for a unique dessert, this cake is sure to impress. It’s simple to make but delivers maximum flavor with minimal effort. In this article, we’ll guide you through each step of the recipe, and you’ll learn tips for perfecting your Coconut Poke Cake every time. Let’s dive into the details and create a show-stopping cake that everyone will love!

Ingredients for Coconut Poke Cake

Before we begin, let’s take a look at the ingredients you’ll need for this delightful cake:

1 (18.25 oz) package white cake mix
3 eggs
1/3 cup vegetable oil

1 cup water
1/2 tsp coconut extract
1 (14 oz) can sweetened cream of coconut

1 (14 oz) can sweetened condensed milk
1 cup heavy whipping cream
1 tbsp white sugar

1 cup flaked coconut

These ingredients are simple, but when combined, they create a delicious cake that’s creamy, moist, and full of tropical flavor. Now that we have the ingredients ready, let’s get started on baking!

How to Make Coconut Poke Cake: Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Cake Pan

Start by preheating your oven to 350°F (175°C). While the oven heats, grease and flour a 9×13-inch baking pan. Properly greasing and flouring the pan will ensure your cake doesn’t stick and comes out easily after baking.

Step 2: Prepare the Cake Batter

In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, water, and coconut extract. Use an electric mixer to beat the mixture for about 2 minutes, or until the batter is smooth and well combined.

The coconut extract is the key to giving the cake its signature tropical flavor. If you’re a big fan of coconut, you can add a little more extract to boost the flavor even further!

Step 3: Bake the Cake

Once the batter is ready, pour it into your prepared baking pan. Spread it out evenly using a spatula to ensure the cake bakes uniformly. Place the pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, it’s time to prepare the delicious coconut filling.

Step 4: Prepare the Coconut and Condensed Milk Mixture

In a medium bowl, whisk together the sweetened cream of coconut and sweetened condensed milk until fully combined. This mixture will act as the soak for your poke cake, infusing it with moisture and rich coconut flavor.

The sweetened cream of coconut adds a luscious tropical element, while the condensed milk ensures the cake remains moist and decadent. Together, these ingredients create a creamy mixture that soaks perfectly into the baked cake.

Step 5: Poke the Cake and Add the Filling

Once the cake is baked, remove it from the oven and let it cool for about 10 minutes. Then, use a fork or chopsticks to poke holes all over the surface of the cake. Be generous with the holes, as this is how the filling will be absorbed into the cake.

After poking the holes, slowly pour the coconut and condensed milk mixture over the top, making sure it seeps into the holes you made. This step is essential to ensuring the cake becomes infused with the coconut filling, making each bite deliciously moist.

Step 6: Refrigerate the Cake

Now that the cake is soaked, place it in the refrigerator for at least several hours or overnight. This chilling time allows the cake to absorb all the flavors from the filling and become even more moist and flavorful.

Step 7: Prepare the Whipped Cream Topping

Once the cake has chilled, it’s time to make the whipped cream topping. In a large mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. The whipped cream will be light, fluffy, and the perfect complement to the rich, moist cake.

Step 8: Add the Topping and Coconut Flakes

Spread the whipped cream evenly over the cooled and soaked cake. For the finishing touch, sprinkle the flaked coconut on top of the whipped cream. This adds texture and enhances the tropical flavor of the cake.

Now, your Coconut Poke Cake is ready to serve! Whether it’s for a summer party, a special event, or just a casual dessert, this cake will be a hit.

Notes and Tips for the Perfect Coconut Poke Cake

Coconut Extract: If you don’t have coconut extract, you can substitute it with vanilla extract, but the coconut flavor will be milder.
Make Ahead: This cake can be made a day ahead and refrigerated overnight, allowing the flavors to meld together even more.
Storing the Cake: Store leftovers in the refrigerator, covered, for up to 4 days. The cake will stay moist and delicious!

Toppings: Feel free to customize the topping by adding toasted coconut or even some crushed pineapple for extra flavor.

Recipe Details

Prep Time: 10 minutes
Cook Time: 30 minutes

Total Time: 40 minutes (plus chilling time)
Yield: 12 servings
Category: Dessert

Method: Baking
Cuisine: American, Tropical
Diet: Vegetarian-friendly

Nutritional Information (per serving)

Calories: 400 kcal
Carbohydrates: 50g
Protein: 5g

Fat: 20g
Saturated Fat: 12g
Cholesterol: 80mg

Sodium: 250mg
Fiber: 2g
Sugar: 35g

Frequently Asked Questions (FAQ)

Can I use a different cake mix?

Yes, while this recipe calls for a white cake mix, you can use yellow cake mix or even a vanilla-flavored mix if preferred. However, the coconut flavor pairs best with a neutral cake base like white or yellow.

Can I make this cake gluten-free?

Absolutely! You can substitute the regular cake mix for a gluten-free cake mix, and ensure all other ingredients you use are gluten-free.

Can I use canned whipped cream instead of homemade?

You can, but homemade whipped cream offers a fresher and richer taste. If you’re short on time, canned whipped cream works as a quicker alternative.

How long does the cake need to chill?

It’s best to refrigerate the cake for at least 4 hours, but overnight is ideal to ensure the cake fully absorbs the coconut and condensed milk mixture.

Can I add other toppings?

Yes! Toasted coconut, pineapple chunks, or even a drizzle of chocolate would make delicious additions to this Coconut Poke Cake.

This Coconut Poke Cake is the perfect tropical dessert, offering layers of flavor, texture, and moisture. Whether it’s a casual family meal or a special celebration, this cake is sure to impress!