Real Recipes From Real Home Cooks ®

coconut poke cake

(2 ratings)
Recipe by
Vickie Parks
Renton, WA

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

(2 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For coconut poke cake

  • 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

  • 1
    Prepare 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.
  • 2
    Mix 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.
  • 3
    Let the cake cool completely, then frost to top with the whipped topping, and then sprinkle the flaked coconut over the whipped topping.
  • 4
    Keep cake refrigerator until ready to serve.

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