Coconut Cream Poke Cake

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DESCRIPTION

This Coconut Cream Poke Cake is a soft, moist, and creamy dessert bursting with tropical flavor. Made with fluffy cake, rich coconut milk, and topped with whipped cream and coconut flakes, it’s the perfect treat for any occasion. Easy to make and incredibly delicious, every bite melts in your mouth!

INGREDIENTS

  • 1 box white or vanilla cake mix
  • Ingredients required for cake mix (eggs, oil, water)
  • 1 can (400 ml) coconut milk
  • 1 can (395 g) sweetened condensed milk
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 2 cups whipped cream or whipped topping
  • 1 teaspoon coconut extract (optional)
  • 2 tablespoons powdered sugar (optional, for topping)

INSTRUCTIONS

  1. Prepare and bake the cake according to the package instructions in a 9×13 inch pan.
  2. Once baked, let the cake cool for about 10 minutes.
  3. Use the handle of a wooden spoon to poke holes all over the cake.
  4. In a bowl, mix coconut milk and sweetened condensed milk.
  5. Slowly pour the mixture over the cake, making sure it fills the holes.
  6. Let the cake cool completely, then refrigerate for at least 2 hours.
  7. Spread whipped cream evenly over the chilled cake.
  8. Sprinkle shredded coconut on top.
  9. Slice and serve chilled.

TIPS

  • Toast the coconut for extra flavor and crunch.
  • Chill overnight for even better taste.
  • Add pineapple chunks for a tropical twist.
  • Use homemade whipped cream for a richer texture.
  • Store in the refrigerator for up to 3 days.

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