Ingredients
For the Cake:
- 1 box white or vanilla cake mix (plus ingredients listed on the box)
For the Coconut Soak:
- 1 can (400 ml) sweetened condensed milk
- 1 can (400 ml) coconut milk
For the Topping:
- 2 cups whipped topping (like Cool Whip) or freshly whipped cream
- 1 to 1½ cups shredded coconut (sweetened or unsweetened, toasted if desired)
Instructions
1. Bake the Cake
Prepare and bake the cake according to package instructions in a 9×13-inch pan. Let it cool for about 10–15 minutes.
2. Poke the Cake
Using the handle of a wooden spoon or a skewer, poke holes all over the cake. Make sure the holes are evenly spaced to absorb the filling well.
3. Make the Coconut Soak
In a bowl, mix together the sweetened condensed milk and coconut milk until smooth.
4. Pour & Soak
Slowly pour the mixture over the cake, allowing it to seep into all the holes. Take your time so it absorbs evenly.
5. Chill
Refrigerate the cake for at least 2–4 hours (overnight is best for maximum flavor and moisture).
6. Add the Topping
Spread whipped topping evenly over the chilled cake.
7. Finish with Coconut
Sprinkle shredded coconut generously over the top. Toast it lightly beforehand for extra flavor if you like.
Pro Tips
- Toast the coconut: Adds a nutty, golden crunch that elevates the cake
- Don’t skip chilling: This step is key for the signature poke cake texture
- Use full-fat coconut milk for a richer result
- Add a twist: Mix in crushed pineapple for a tropical variation
Serving Suggestions
- Serve chilled for the best texture and flavor
- Pair with fresh fruit like pineapple or mango
- Add a drizzle of caramel or white chocolate for extra indulgence
Storage
- Store covered in the refrigerator for up to 4 days
- Not ideal for freezing due to the creamy topping
Final Bite
Coconut poke cake is the kind of dessert that disappears fast. It’s creamy, light, and packed with tropical flavor in every bite—yet unbelievably simple to make. Whether for a celebration or just because, it’s guaranteed to impress.