Coconut Poke Cake

Fluffy slice of coconut poke cake with whipped frosting and shredded coconut.

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5 from 1 vote

An easy and moist coconut poke cake made with cake mix, creamy coconut filling, and fluffy whipped topping.

Prep Time10

Cook Time25

Total Time2 35

Course: Dessert

Cuisine: American

Servings: people

Author: Eden

Cost: $15

Ingredients

14 ounces white cake mix
2 large eggs
1 1/2 cup buttermilk divided 1 cup (for the batter) and 1/2 cup (for the sauce)
15 ounces coconut cream
1/2 cup sweetened condensed milk
8 ounces Cool Whip thawed
1 cup sweetened shredded coconut

Instructions

Preheat the oven to 350°F and butter a 9x13-inch baking dish.
In a large mixing bowl, combine the white cake mix, eggs, and 1 cup buttermilk. Beat until smooth and well combined.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25 minutes, but start checking at 20 minutes. The cake is done when the top is golden and a toothpick comes out clean.
While the cake is baking, make the coconut cream filling: In a medium bowl, whisk together coconut cream, sweetened condensed milk, and buttermilk until smooth.
Once the cake is out of the oven and still warm, use a fork to poke holes all over the surface of the cake.
Slowly pour the coconut cream mixture over the warm cake, making sure it seeps into the holes.
Cover the cake and refrigerate for at least 2 hours or overnight to allow the flavors to soak in.
When ready to serve, spread a layer of thawed Cool Whip evenly over the top of the chilled cake.
Sprinkle generously with sweetened shredded coconut (you can toast it for extra flavor!).
Slice, serve, and enjoy every dreamy, coconut-soaked bite!

Notes

How to Store

Cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 4 days. It actually gets even better the next day as the flavors continue to soak in! Serve chilled straight from the fridge.

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