Easy Coconut Poke Cake
If you love coconut, this easy cake is one to add to your recipe box! It starts with a simple white cake mix, gets soaked with sweet cream of coconut, and is finished with whipped topping and flaked coconut. Serve it chilled for a sweet treat that’s perfect for holidays, family gatherings, or Sunday dinner.
Ingredients
- 1 box white cake mix
- Egg whites, oil, and water as directed on the cake mix box
- 1 (15-ounce) can cream of coconut
- 1 (8-ounce) container Cool Whip, thawed
- 1 (8-ounce) package sweetened flaked coconut
Instructions
- Bake the cake. Prepare the white cake mix according to the package directions, using the egg whites, oil, and water called for on the box. Bake in a 9-by-13-inch pan at the temperature and for the time listed on the package.
- Poke the holes. Remove the cake from the oven. While it is still warm, use a fork or skewer to poke holes all over the top.
- Add the cream of coconut. Stir the cream of coconut until smooth, then slowly pour it over the warm cake, allowing it to soak into the holes.
- Let it cool. Allow the cake to cool completely before adding the topping.
- Finish the cake. Spread the thawed Cool Whip evenly over the cake, then sprinkle with the sweetened flaked coconut.
- Chill and serve. Cover and refrigerate for at least 2 hours before serving. You can also make it the day before and let it chill overnight.
A Little Kitchen Tip
Be sure to use cream of coconut, which is sweetened—not coconut milk or unsweetened coconut cream.
Keep the cake covered in the refrigerator until you’re ready to serve. Easy peasy and full of coconut goodness!