Easy Coconut Poke Cake is out-of-this-world good and oh-so-easy to make! A soft, fluffy cake is filled with two kinds of milk then topped with whipped cream and coconut. So refreshing and easy!
Cake is the answer no matter the question. Easy Coconut Poke Cake has an incredible flavor and it’s better the day after you make it.
Coconut Cake is one of those recipes that you need in your repertoire. It’s a potluck and holiday favorite. Furthermore, I love a layered cake; I actually used to make layered cakes for a local restaurant. However, the ease of a sheet cake sometimes takes priority when time is short.
Easy Coconut Poke Cake
This sheet cake starts with a cake mix. It’s smothered with two kinds of milk that seep into the cake making it moist and luscious. Finally, it’s topped with fluffy whipped cream and coconut flakes. Although this cake is knock-your-socks-off good, it’s crazy simple to make. Win. Win!!
- First, your eggs need to be at room temperature.
- Be sure you get cream of coconut, not coconut milk. In my store, it’s with the cocktail mixes. (Coconut milk is usually with the Asian ingredients in the store.)
- Because of this, this cake is mega moist!
- I find the cream of coconut to give it an incredible bold coconut flavor. If you’re not a fan of that much coconut, use two cans of sweetened condensed milk instead.
- Also, you can omit the coconut extract or add vanilla if you prefer. You can get coconut extract here or usually, it’s on the cake aisle by the vanilla extract at the grocery store.
- I like to pulse the coconut in a food processor a few seconds to break it up. Totally optional.
While you’re here, check out some of my other favorite cakes
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Easy Coconut Poke Cake
- cake pan
- 15.25 ounce package white or yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs at room temperature
- 1/2 tablespoon coconut extract
- 14 ounce can cream of coconut
- 14 ounce can sweetened condensed milk
- 16 ounce package frozen whipped topping
- 8 ounce package flaked coconut
- Spray a 9x13-inch cake pan with non-stick spray. Prepare cake according to package directions with the vegetable oil, eggs, water, and coconut extract. Bake 25 to 27 minutes.
- Remove cake from the oven. While still hot, using a fork or skewer, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still-hot cake.
- Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Store cake in the refrigerator.