coconut poke cake
It starts with a moist yellow cake base, gets soaked in a rich blend of cream of coconut and sweetened condensed milk, and finishes with a fluffy whipped topping and plenty of sweet coconut.
Equipment
- 9x13-inch Baking Dish
- Large Mixing Bowl
- Electric hand mixer or stand mixer
- Fork or Skewer
- Spatula
- Wire Cooling Rack
- Refrigerator Space
Ingredients
For the Cake
- 1 (15.25 ounce) box of yellow cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup water
- 1 cup sweetened flaked coconut
For the Filling
- 1 (15 ounce) can cream of coconut (such as Goya or Coco Lopez)
- 1 (14 ounce) can sweetened condensed milk
For the Frosting
- 16 ounces frozen whipped topping (like Cool Whip), thawed
- 1 cup sweetened flaked coconut
Instructions
Step-by-Step Cake Preparation
- Set your oven to 350°F (175°C) and lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. This ensures easy removal and clean edges when serving.
- In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Using an electric mixer, beat the mixture on high speed for about 2 minutes until smooth and fluffy. Once the batter is well combined, gently fold in 1 cup of sweetened flaked coconut. This adds a delicious bite and infuses coconut flavor throughout the cake.
- Pour the batter into your prepared baking dish and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The golden, coconut-studded cake will smell incredible as it bakes!
- Once baked, remove the cake from the oven and place it on a wire rack. Let it cool for about 5–10 minutes — it should still be warm for the next step, which is when the magic happens.