★★★★★

Coconut Cream Poke Cake

Enjoy this light, refreshing Coconut Cream Poke Cake after dinner tonight! Perfect to bring to a potluck or BBQ this year!

Coconut Cream Poke Cake recipe is perfect for a brunch, potluck or a sweet dessert after any meal. Light and delicious!
Coconut Cream Poke Cake recipe is perfect for a brunch, potluck or a sweet dessert after any meal. Light and delicious!
Coconut Cream Poke Cake recipe is perfect for a brunch, potluck or a sweet dessert after any meal. Light and delicious!

More Easy Cake Recipes

Yield: 16 servings

Coconut Cream Poke Cake

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 4 hours 55 minutes

Moist, delicious Coconut Cream Poke Cake recipe!

Ingredients

For the Cake:

  • 1 box white cake mix
  • 1 cup milk
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 can (15 oz) cream of coconut
  • 16 oz frozen whipped topping, thawed
  • 2 cup shredded sweetened coconut (toasted optional)

Instructions

  1. Preheat oven to 350 degree F. Spray a glass 13x9 baking dish with baking spray. Set aside.
  2. In a large mixing bowl, beat cake mix with milk, butter and eggs on low speed until moistened. Beat for 2-3 minutes on medium speed until well blended, scraping down the sides of the bowl as necessary.
  3. Pour cake batter into prepared baking dish. Bake for 36-40 minutes. Remove from oven and immediately poke holes all over the cake, using a wooden skewer (or fork, or handle of a wooden spoon).
  4. Pour can of cream of coconut slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with foil and refrigerate for 4 hours, until completely chilled.
  5. Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!

Nutrition Information:

Yield:

16

Serving Size:

1 slice

Amount Per Serving: Calories: 235Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 78mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 3g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on April 13, 2015

Comments & Reviews

  1. This recipe is very confusing. You list cream of coconut in the ingredients but you say to use sweetened condensed milk in the directions and the video. Which is it? This recipe is older so I’m surprised you haven’t clarified. Based on the comments, you’re not really good at responding.

  2. Which gives the best flavor, Cream of Coconut or Sweetened Condense Milk? I used a recipe that called for using both. I used this recipe, and it really was just a little too much. The flavor was just too strong. But, just wandering which has the best flavor. Would really love to know!!

  3. I have made that Coconut Cream poke cake, but instead of using sweetened condense milk, try using Cream of coconut, NOT coconut milk but cream of coconut, you get the best coconut flavor cake ever!

  4. I use coconut cream mixed with a instant coconut pudding then pour over the poked cake. I also add coconut extract to the cake batter and frosting. Toast the coconut before sprinkling on top. Extra coconut in the cake batter is also awesome! Can’t get too much coconut!

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