Coconut Poke Cake

This delightful Coconut Poke Cake treat is a moist and indulgent cake soaked with a creamy coconut mixture, topped with whipped cream and sprinkled with toasted coconut flakes. It’s like taking a tropical vacation with every bite! The best part?

This recipe is super easy to make, making it perfect for any occasion or gathering. Trust me, once you try this coconut poke cake, you’ll be hooked!

Ingredients Needed for This Recipe

• 1 box French vanilla cake mix
• 3 large eggs (room temperature)
• ½ cup oil
• 1 cup milk (room temperature)
• 10 oz sweetened condensed milk (300 mL)
• 1 cup canned coconut milk
• 4 oz sweetened shredded coconut (200g)
• 8 oz cool whip or other whipped topping/stabilized whipped cream (thawed, 3 cups)
• Maraschino cherries (optional for garnish)

Instructions for Making Coconut Poke Cake

1. Preheat the oven to 350 degrees F. Grease a 13×9 cake pan and set aside.
2. In a large bowl, whisk together the cake mix with the eggs, oil, and milk until just combined.
3. Pour the cake batter into the prepared pan.
4. Bake in the oven for 28-30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
5. Allow to cool for about 20 minutes, or until just slightly warm.
6. Combine the coconut milk and sweetened condensed milk in a medium bowl and whisk until well blended.
7. Use the handle of a wooden spoon to poke holes evenly across the cake.
8. Pour the coconut milk mixture over the cake, making sure it gets down into the holes.
9. Refrigerate the cake for about 2 hours to allow it to set up.
10. Spread the thawed cool whip evenly over the top of the cake in a thick layer.
11. Sprinkle the top with the shredded coconut.
12. Garnish with maraschino cherries if desired.

Tips for Perfecting the Recipe

Cake Mix Choice: While the recipe calls for French vanilla cake mix, you can experiment with regular vanilla or white cake mix. Each type offers a slightly different flavor and texture.

Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature before mixing. This helps them blend more smoothly with the dry ingredients, resulting in a better cake texture.

Oil Alternatives: If you’re looking for a healthier option, unsweetened apple sauce can be used in place of oil. This substitution can add a bit of sweetness and moisture to the cake.

Milk Options: While whole milk is recommended for its richness, you can use any milk you have on hand. For an extra coconutty flavor, try using coconut milk.

Poking the Cake: The size of the holes you poke in the cake can affect how much coconut milk mixture is absorbed. Larger holes (made with the handle of a wooden spoon) are better for thicker fillings like pudding, while smaller holes (made with a chopstick) are ideal for thinner fillings.

Coconut Milk Quality: Opt for high-quality canned coconut milk without additives like guar gum. The creamier the coconut milk, the richer the flavor of the cake.

Toasting the Coconut: For added depth, lightly toast the shredded coconut before sprinkling it on the cake. This adds a delightful crunch and enhances the coconut flavor.

Cool Whip vs. Homemade Whipped Cream: While Cool Whip is convenient, homemade stabilized whipped cream can add a richer, fresher flavor to your cake.

Freezing the Cake: If you plan to freeze the cake, wrap it tightly in plastic wrap or place it in an airtight container. Thaw it in the fridge overnight before serving.

Serving Suggestions

Complementary Beverages: Serve with coffee or tea to balance the sweetness of the cake. A light, fruity wine or a dessert cocktail can also be a delightful pairing.

Fruit Toppings: In addition to maraschino cherries, consider fresh fruits like pineapple, mango, or berries for a refreshing contrast.

Ice Cream Pairing: A scoop of vanilla or coconut ice cream can make this dessert even more indulgent.

Miniature Versions: Create individual servings by cutting the cake into squares and serving them in cupcake liners for a fancy presentation.

Frequently Asked Questions

Can I Make This Cake Gluten-Free?

Yes, use a gluten-free cake mix. Ensure all other ingredients are gluten-free as well.

Can I Use Fresh Coconut?

Absolutely! Fresh, grated coconut can be used in place of sweetened shredded coconut for a more natural flavor.

How Can I Make the Cake More Moist?

Don’t overbake the cake, and ensure you pour enough coconut milk mixture over it to soak into the holes.

Can I Make This Cake Dairy-Free?

Yes, use dairy-free milk and whipped topping. Check that your cake mix and sweetened condensed milk are dairy-free as well.

How Long Can I Store This Cake?

In the fridge, it lasts for 3-4 days. If frozen, it can last up to 2 months.

Can I Add Nuts to This Recipe?

Certainly! Chopped almonds or macadamia nuts can add a nice texture and flavor.

Is It Possible to Reduce the Sugar Content?

You can use a sugar-free cake mix and low-sugar or sugar-free alternatives for sweetened condensed milk and whipped topping.

Can I Make This Cake Ahead of Time?

Yes, you can make it a day ahead. Just add the frosting and toppings before serving.

What If I Don’t Have a 13×9 Pan?

You can use two round pans. Adjust the baking time accordingly.

Can I Use Different Types of Milk for the Cake and the Filling?

Yes, you can experiment with different types of milk for varying flavors and textures.