Coconut Poke Cake

Vickie Parks


This is a cake from Hawaii that has a definite tropical flair.

☆☆☆☆☆ 0 votes
30 Min
1 Hr


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8 1/4 oz
package white cake mix
additional ingredients needed, according to cake mix package
1/4 tsp
coconut extract (optional)
14 oz
can cream of coconut (don't use coconut milk)
14 oz
can sweetened condensed milk
16 oz
container frozen whipped topping, thawed
8 oz
flaked coconut

How to Make Coconut Poke Cake


  • 1Prepare white cake mix as directed on package directions. Beat coconut extract into the cake batter and pour batter into a greased and floured 9x13-inch baking dish. Bake cake according to package directions. Remove cake from oven. While still hot out of the oven, use a drinking straw to poke holes about an inch apart on the cake surface.
  • 2Mix cream of coconut and sweetened condensed milk together. Slowly pour the creamy coconut mixture all over the top of the hot cake and let it soak into the cake.
  • 3Let the cake cool completely, then frost to top with the whipped topping, and then sprinkle the flaked coconut over the whipped topping.
  • 4Keep cake refrigerator until ready to serve.

Printable Recipe Card

About Coconut Poke Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Hawaiian/Polynesian

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