Coconut Cream Poke Cake starts with a cake mix, is soaked with cream of coconut, and slathered with whipped topping and crunchy toasted coconut!
I know summer only just began, but it feels like it is flying by fast! I am soaking up every ounce of fun in the sun that I can, and today’s recipe is a great one to share at your next bbq! Coconut Cream Poke Cake starts with a cake mix, uses one of my favorite summer ingredients (cream of coconut), is frosted in cool whip, and topped with crunchy toasted coconut! Sounds simple enough right?!
I’m all for semi-homemade when you need a quick treat to bring to a party, and this recipe is so fabulous! The toasted coconut on top gives it the perfect crunch amongst the moist, yet fluffy cake. The toasted coconut only stays crunchy for a couple of hours though because it pulls the moisture from the cool whip topping, so don’t put it on until just before serving! It seriously is one of my favorite parts about this cake!
Remember how I mentioned my favorite summer ingredient, Cream of Coconut?! This cake is poked with a fork and filled with that sweet coconut, dreamy liquid! I use it in my Coconut Cream Fruit Dip, and in my Frozen Coconut Limeade, Caribbean Slush, and Blackberry Piña Colada drinks as well. It’s very versatile and oh, so delicious!
I hope you love this cake as much as we did!
Coconut Cream Poke Cake
- 1 box white cake mix
- Ingredients for the cake according to the box. Mine said: 3 large egg whites, 1 cup water, 1/4 cup oil
- 1 (15oz) can Cream of Coconut (Not to be confused with coconut milk! Find this in the aisle with the alcoholic mixers.)
- 1 (8oz) tub light cool whip
- 2 cups of coconut flakes, toasted (directions below)
Prepare and bake the cake according to the directions on the box for a 9×13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes. Allow cake to cool to room temperature.
Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.
Using a fork, poke holes all over the top of the cooled cake. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
Frost the cake with cool whip and sprinkle the top with the toasted coconut. Cut and serve immediately. Keep leftovers refrigerated.
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