My sister in law who lives over in New York made this coconut cream poke cake the last time she was visiting, and I have dreamt about it ever since. I had never had a cake so moist, so delicious and infused with one of my favorite flavors to boot, coconut. I have been trying really hard to eat healthier and lose some weight this summer so to say that I made it a whole 2 months before I begged her for the recipe is a BIG deal. She gladly handed it over, bless her heart, and now I have a new favorite dessert to bring to all the BBQ’s potlucks and family gatherings this summer. Score!
This recipe is very simple to make and only uses a handful of ingredients.
Coconut Cream Poke Cake
First make a white cake mix, following the directions on the box for an 9 x 13 baking pan.
While the cake is baking, mix together a can of sweetened condensed milk and a can of cream of coconut. Cream of coconut is not to be confused with coconut milk. You can find it in the drink mix section – (like for cocktails) at most stores.
If you are interested in making your own sweetened condensed milk, here’s my recipe, it’s surprisingly easy to do.
The cream of coconut is part solid and part liquid. Mix it up with the sweetened condensed milk until it becomes nice and smooth.
When you pull the cake out of the oven, poke holes all over the cake. Don’t poke holes all the way to the bottom or the liquid will all be at the bottom of the cake. I try to poke my holes at different depths, some shallow and some deeper.
Slowly pour the coconut cream mix all over the cake, and try to make sure it doesn’t go over the edges, because then the liquid will seep to the bottom of the cake. We want it equally distributed so the cake can be super moist.
When one is trying to take pictures said cake by herself the coconut cream mixture sometimes spills over the pan and onto the floor. Take your time, it will be worth it!
Refrigerate cake for at least 4 hours and then ice with homemade whipped cream.
Generously sprinkle top with coconut flakes.
Now go find a quiet place and devour this slice of heavenly cake like no one is watching.
Below I have included the printable recipe for you. If you make this recipe and love it as much as I do, come back and leave a comment letting me know. I love to hear from you guys.
Coconut Cream Poke Cake
Ingredients
- 1 box white cake mix
- 1 can sweetened condensed milk
- 1 can cream of coconut
- 8 oz tub of cool whip- or homemade whipping cream
- 2 cups sweetened coconut flakes
Instructions
- First make a white cake mix, following the directions on the box for an 9 x 13 baking pan.
- While the cake is baking, mix together a can of sweetened condensed milk and a can of cream of coconut. Cream of coconut is not to be confused with coconut milk. You can find it in the drink mix section - (like for cocktails) at most stores.
- When you pull the cake out of the oven, poke holes all over the cake. Don't poke holes all the way to the bottom or the liquid will all be at the bottom of the cake. Try to poke holes at different depths, some shallow and some deeper.
- Slowly pour the coconut cream mix all over the cake, and try to make sure it doesn't go over the edges, because then the liquid will seep to the bottom of the cake.
- Refrigerate cake for at least 4 hours and then ice with homemade whipped cream or a small tub of cool whip.
- Sprinkle top with coconut flakes and enjoy!
Nutrition
Madly searching for Coco Lopez in Toronto—please HELP!
I made this Coconut Cream Poke Cake Recipe and it was so delicious ever! Thank You very much for sharing the recipe! I will definitely make it again!
I am assuming you need to keep this cake in the fridge because of the cool whip?
Yes, if you have any leftovers!
should this be taken out of fridge awhile before serving?
I usually take it out about 5 minutes before serving but I think it is refreshing to keep it colder than room temperature.
I make similar cake using 2 white pound cake mixes with added 8 oz of sour scream and coconut extract. Place batter in Bundt pan and bake. Mix sweetened condensed milk, 2 refrigerated (overnight) cans of high quality high fat content cans of coconut milk using only the cream separated at the top 2/3 of each can, and 1 cup powdered sugar, coconut extract for the sauce. Poke holes and pour over bundt cake and fill weel in the middle with remaining sauce. Refrigerate for three days. Be sure to top with toasted coconut…I use reconstituted dried shaved raw coconut toasted. To die for. No whip cream needed.
Yum! That sounds delicious!
I made this with a yellow cake mix with pudding in the mix. My icing was coolwhip, sour cream and a little 10x sugar, flaked coconut..I toasted a little for garnish.
crud. i just drooled on the keyboard.
I cannot wait to try this…wondering if this would work with cupcakes….possible portion control ;0)
This seems almost like a tres leches cake. Have you tried it with a real cake? Like not from a box? Just wondering. We have allergy issues with cake mixes.
I haven’t tried it with real cake yet but I am sure that would work out just fine with the recipe! If you try it let me know how it goes! 🙂
Homemade is always better. It would totally work!