Coconut poke cake is a super moist, creamy dessert made with boxed white cake soaked with cream of coconut and topped with whipped topping and shredded coconut. It’s an easy make-ahead treat that’s perfect for any gathering.
Ingredients
- 15.25 ounce white cake mix + ingredients listed on the box
- 15 ounce cream of coconut
- ½ cup sweetened condensed milk
- 16 ounces Cool Whip thawed
- 7 ounces sweetened shredded coconut (about 2 ½ cups)
Instructions
- Make the cake according to the directions on the box, baking in a 9x13 baking dish. Allow the cake to cool fully.15.25 ounce white cake mix + ingredients listed on the box
- Once cooled, use the handle of a wooden spoon or spatula to poke holes all over the cake, about 1 to 2 inches apart.
- Whisk together cream of coconut and sweetened condensed milk in a small pot over medium heat, until any coconut solids have melted. Pour evenly over cake.½ cup sweetened condensed milk, 15 ounce cream of coconut
- Refrigerate for at least 30 minutes, or overnight.
- Before serving, spread Cool Whip evenly over cake and top with shredded coconut.16 ounces Cool Whip, 7 ounces sweetened shredded coconut
Notes
- Cream of coconut is NOT the same as coconut cream. Cream of coconut contains added sugar, while coconut cream does not. You can find cream of coconut in the Hispanic section or the cocktail section at your local grocery store. Also, be sure to choose the canned kind.
- Chilling overnight is recommend for best flavor and texture. The longer it sits, the better and more moist it gets.
- Store covered tightly in the refrigerator for up to 4 days.
Nutrition
Calories: 463kcal | Carbohydrates: 62g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 324mg | Potassium: 113mg | Fiber: 2g | Sugar: 49g | Vitamin A: 50IU | Vitamin C: 0.4mg | Calcium: 139mg | Iron: 1mg
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