Southern-Style Creamy Coconut Poke Cake
A moist white cake soaked in a rich coconut and sweetened condensed milk mixture, topped with whipped topping and flaked coconut. Perfect for warm-weather gatherings or a creamy tropical treat.
Servings: 12 servings
Calories: 450kcal
Ingredients
- 1 package (16 oz) white cake mix
- 1 can (14 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 1 container (16 oz) whipped topping, thawed
- 1 package (10 oz) sweetened flaked coconut
Instructions
- Preheat oven to 350°F (175°C). Prepare white cake mix according to package directions. Pour batter into a greased 9x13-inch baking dish and bake 25-30 minutes until toothpick comes out clean.
- While cake is still warm, poke 1-inch spaced holes across the surface using a skewer or wooden spoon handle.
- In a bowl, whisk cream of coconut and sweetened condensed milk until smooth.
- Slowly pour the coconut mixture over the warm cake, ensuring it seeps into the holes. Allow to sit 5-10 minutes for absorption.
- Spread thawed whipped topping over the soaked cake and sprinkle with flaked coconut.
- Chill at least 2 hours before serving.
- Serve at room temperature or chilled.
Notes
For best results, chill overnight to allow flavors to develop. Use a non-dairy whipped topping for a vegan version. Cover and refrigerate leftovers for up to 3 days.