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Call Me PMc

Cooking. Creating. Sharing

EASY COCONUT POKE CAKE

Oct.posted by Paula 6 Comments

Jump to Recipe

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!

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. #coconut #cake #dessert #recipe #easy #potluck #favorite

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!!

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. #coconut #cake #dessert #recipe #easy #potluck #favorite

Pro Tips

  • 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

The best classic, old-fashioned, quick and easy Best Triple Lemon Pound Cake recipe
Best Triple Lemon Pound Cake
Every bite of this Lemon Layer Cake with Lemon Curd and Lemon Buttercream bursts with lemon flavor. A wonderfully moist lemon cake is layered with velvety smooth lemon curd and frosted with fresh lemon buttercream.
mon Layer Cake with Lemon Curd and Lemon Buttercream recipe
Woodford Reserve Bourbon Eggnog Cheesecake with Vanilla Wafer Crust
Woodford Reserve Bourbon Eggnog Cheesecake

Easy Honey Bun Cake has a buttery yellow cake layer, topped with a cinnamon roll filling top layer. A vanilla glaze then smothers the entire cake with sweetness. This is an easy way to enjoy cinnamon rolls without the wait time of yeast rising.
Honey Bun Cake
Cake Mix Butterfinger Pound Cake with Chocolate Ganache. A rich butter cake is absolutely filled with crushed Butterfinger candy bars then topped with chocolate ganache and more candy bars.
Cake Mix Butterfinger Pound Cake with Chocolate Ganache
Old Fashioned Banana Layer Cake with Cream Cheese Frosting
Old Fashioned Banana Layer Cake with Cream Cheese Frosting

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

Easy Coconut Poke Cake

This Coconut Cake is easy to whip up and tastes fantastic.
Author: Paula
5 from 8 votes
Print Rate

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 16 servings

Equipment

  • cake pan
  • electric mixer

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 499kcal | Carbohydrates: 63g | Protein: 6g | Fat: 26g | Saturated Fat: 21g | Cholesterol: 49mg | Sodium: 273mg | Potassium: 229mg | Fiber: 3g | Sugar: 49g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg
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You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck

This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.

Paula
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Comments

  1. Wande White says

    09.29.20 at 10:04 pm

    5 stars
    I’ve used this cake for all occasions, and it’s a big hit. Turns out great every time.

    Reply
  2. NancyT says

    04.20.20 at 10:53 am

    Is the flaked coconut sweetened or unsweetened?

    Reply
    • Paula says

      04.22.20 at 3:50 pm

      I used unsweetened.

      Reply
  3. delighteddiva says

    04.15.20 at 4:22 pm

    5 stars
    Cn you use applesauce instead of oil?

    Reply
    • Paula says

      04.16.20 at 7:09 pm

      yes

      Reply
    • Susan says

      01.04.21 at 9:10 pm

      5 stars
      Never heard of applesauce in coconut cake

      Reply

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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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