Description

This Coconut Poke Cake is a moist and decadent dessert featuring a fluffy white cake infused with coconut extract. The cake is baked, then holes are poked into it to allow a sweet mixture of sweetened condensed milk and cream of coconut to seep in, making each bite rich and flavorful. Topped with fluffy Cool Whip and a generous sprinkle of shredded coconut, this dessert brings tropical vibes to any occasion and serves 12 people.

Ingredients

Scale

Cake

1 (15.25-oz) box white cake mix (plus ingredients called for on the box: typically eggs, oil, and water)
2 tsp coconut extract

Milk Mixture

1 (14-oz) can sweetened condensed milk
1 (15-oz) can cream of coconut

Topping

1 (8-oz) container Cool Whip
1½ cups shredded sweetened coconut (or toasted coconut flakes)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish or cake pan with nonstick cooking spray to prevent sticking.
Mix Cake Batter: In a large bowl, combine the white cake mix, coconut extract, and the additional ingredients called for on the cake mix box (usually eggs, oil, and water). Stir until the batter is smooth and well blended. Pour the batter evenly into the prepared baking dish.
Bake the Cake: Place the pan in the preheated oven and bake for about 30 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
Poke Holes in the Cake: Remove the cake from the oven. Using chopsticks or the handle of a wooden spoon, poke holes all over the cake’s surface. This allows the milk mixture to soak into the cake deeply.
Prepare and Pour Milk Mixture: Whisk together the sweetened condensed milk and cream of coconut until smooth. Pour this mixture evenly over the warm cake, allowing the liquid to seep into the holes thoroughly. Let the cake cool completely on a wire rack.
Add Toppings: Once cooled, spread the Cool Whip evenly over the top of the cake. Finish by sprinkling the shredded or toasted coconut on top for texture and extra flavor.

Notes

Use room temperature eggs and water for a smoother batter.
Toasted coconut flakes add a nice crunchy texture and deeper flavor, but sweetened shredded coconut works well too.
Ensure the cake is fully cooled before spreading Cool Whip to prevent it from melting.
You can substitute Cool Whip with homemade whipped cream for a fresher topping.
Store leftovers covered in the refrigerator for up to 4 days.