Coconut Cream Poke Cake
A super-moist white cake soaked with cream of coconut and sweetened condensed milk, topped with whipped topping and coconut flakes. An easy make-ahead coconut cake for holidays and potlucks.
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Servings: 24 slices
Calories: 294kcal
Equipment
- 9x13-inch baking pan
- Hand mixer
- Mixing bowls
- Wooden spoon (for poking holes)
- Rubber spatula
Ingredients
Cake
- 1 (15.25 oz) box white cake mix any brand
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 (3.4 oz) box coconut cream instant pudding mix
- 1 teaspoon vanilla extract
Coconut soak
- 1 (15 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
Topping
- 8 oz container Cool Whip thawed
- sweetened coconut flakes to sprinkle
Instructions
- Heat the oven to 350°F and spray a 9x13-inch pan with cooking spray.
- Mix the cake mix, eggs, milk, oil, pudding mix and vanilla until smooth. Pour into the pan and bake for 32 to 35 minutes, until a toothpick comes out clean.
- Stir the cream of coconut and sweetened condensed milk together in a medium bowl.
- While the cake is still hot, poke holes all over it with the round handle of a wooden spoon. Slowly pour the coconut mixture over the top, trying to fill the holes. Let the cake cool completely.
- Once cool, spread with the Cool Whip and sprinkle with as much coconut as you like.
- Refrigerate for at least 8 hours before serving.
Notes
- Chill time: The cake needs time to soak up the coconut mixture. Give it at least 2 hours, but closer to 8 hours is best; it's even better the next day.
- Nutrition: Estimated per slice from the ingredients, using about 1/2 cup coconut flakes.
Nutrition
Serving: 88g | Calories: 294kcal | Carbohydrates: 41.1g | Protein: 3.4g | Fat: 12.5g | Saturated Fat: 5.9g | Cholesterol: 30mg | Sodium: 219mg | Potassium: 112mg | Fiber: 0.5g | Sugar: 33.1g