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Coconut Poke Cake

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A delightful Coconut Poke Cake that combines fluffy yellow cake with a rich coconut soak, topped with whipped cream and shredded coconut.

Ingredients

Scale
  • 1 box of yellow cake mix
  • 3 large eggs
  • 1 cup of coconut milk
  • 1 cup of sweetened shredded coconut
  • 1 can of sweetened condensed milk
  • 1 cup of heavy whipping cream
  • 1/4 cup of powdered sugar
  • 1 teaspoon of vanilla extract
  • Extra shredded coconut for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure your cake comes out easily after baking.
  2. In a large bowl, prepare the yellow cake mix according to the package instructions, incorporating the eggs and coconut milk for that tropical twist. Once mixed, pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. After baking, let the cake cool in the pan for about 15 minutes. Once slightly cooled, grab a fork and poke holes all over the top of the cake.
  4. In a separate bowl, combine the sweetened condensed milk and the remaining cup of coconut milk. Pour this mixture over the cooled cake, allowing it to soak into the holes.
  5. Let the cake cool completely by placing it in the refrigerator for at least 2 hours.
  6. In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
  7. Spread the whipped cream over the top of the chilled cake, then sprinkle extra shredded coconut on top.

Notes

Serve with fresh fruit like pineapple or mango for a tropical vibe. Great for summer barbecues or cozy gatherings.

Nutrition

Find it online: https://doughgirlbylea.com/coconut-poke-cake/

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