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–+ servings
Coconut Poke Cake Photo

Coconut Poke Cake Recipe

Brianna Hobbs
Coconut Poke Cake will delight you with its flavors of coconut. Great for potlucks and sharing.
3 from 93 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 20
Calories 319 kcal

Ingredients
  

  • 1 box White Cake Mix Plus necessary ingredients
  • 3/4 cup Sweetened Shredded Coconut
  • 1 cup Cream of Coconut
  • 1/2 cup Coconut Milk Canned
  • 2 cups Heavy Whipping Cream
  • 1/2 cup Coconut Milk Canned
  • 2 cups Powdered Sugar
  • 1 1/2 cups Sweetened Shredded Coconut

Instructions
 

  • Mix the cake mix according to the package directions. Use canned coconut milk instead of the milk or water, and using coconut oil instead of the oil or butter, if you like. Add the shredded coconut.
  • Bake according to the package directions in a 9x13-inch baking dish.
  • Once the cake is baked and cooled, poke holes in it about 1 inch apart using the handle of a wooden spoon.
  • Mix together the cream of coconut and the coconut milk and pour evenly over the cake into the holes.
  • Whip the whipping cream to medium peaks, add the coconut milk and powdered sugar, and whip until combined. Frost the entire cake with the whipped cream.
  • Toast the 1 1/2 cups shredded coconut at 400°F for 5-8 minutes or until it is just starting to turn golden brown. Top the cake with the toasted coconut.

Notes

  • Substitute canned coconut milk for the milk or water and coconut oil for the oil or butter to bring your cake to the next level
  • I used a home-made gluten-free cake mix.

Nutrition

Calories: 319kcalCarbohydrates: 40gProtein: 2gFat: 18gSaturated Fat: 10gSodium: 204mgFiber: 1gSugar: 17g
Keyword Baked, Baking, Cakes, Coconut, Desserts, Easy, Party Food, Picnics, Potlucks
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