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This Easy Coconut Cream Poke Cake is a decadent and refreshing dessert that offers the perfect balance of sweetness and coconut flavor. The cake is soft and moist, thanks to the sweetened condensed milk and cream of coconut soaking into every bite. The whipped cream topping and shredded coconut bring added texture and flavor, making this cake irresistible.
Ingredients:
- 1 box of vanilla cake mix (or homemade)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the cake mix according to the package instructions, using water, vegetable oil, and eggs. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, let it cool for about 10 minutes. Then, using the handle of a wooden spoon or a skewer, poke holes all over the cake.
- In a medium bowl, combine the sweetened condensed milk and cream of coconut. Pour this mixture over the warm cake, allowing it to seep into the holes. Let the cake sit for 20 minutes.
- While the cake is soaking, whip the heavy whipping cream with powdered sugar and vanilla extract in a mixing bowl until stiff peaks form.
- Spread the whipped cream over the cake, then sprinkle shredded coconut on top.
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to set and the cake to become moist.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 45 minutes
Kcal: 280 kcal | Servings: 12 servings
