If you’re a fan of coconut and tres leches, you’ll probably love coconut poke cake. (Thank you to my mother-in-law for the recipe!) I recently made it for my youngest son’s birthday, and it was a hit with 4 of my 5 kids. One doesn’t like coconut, mint, or most frostings, so he doesn’t like most cakes.
The Cake
The recipe can be extremely simple, or you can make more of its components from scratch. Though I can usually tell the difference between a cake mix and a homemade cake, this cake isn’t one of those because of all the delicious sauce.
Bake in a 9×13 pan and let cool slightly:
1 white cake
For a homemade cake, I use this recipe.
The Toasted Coconut
While the cake is baking, get the toasted coconut ready. Over medium heat, gently stir until somewhat browned:
3/4 c. coconut flakes
Not all of the flakes will be brown, but that’s okay! Take them off the heat when they smell good. If you try to get them all brown, they will burn.
The Sauce
Poke holes in the cake using a straw or wooden spoon handle. Pour over the cake:
1 can of sweetened condensed milk
14 oz. cream of coconut (not coconut milk. You can find it in 14 oz. cans sometimes, but the best price is the squeeze bottle found near the drink mixers, and you won’t even need the whole thing.)
Let the cake chill in in the fridge.
The Topping
Top the cooled cake with 8 oz. Cool Whip or whipped cream. If you won’t be eating it all within 24 hours, make stabilized whipped cream (1.5x this recipe, 3 c. total).
Lastly, sprinkle the toasted coconut over the top. Enjoy coconut poke cake on its own or with ice cream. (I don’t think this cake really needs it.)
Find more yummy cake recipes here.
Coconut Poke Cake
Equipment
- 9×13 pan
Ingredients
- 1 white cake
- 3/4 cup flaked coconut
- 1 can sweetened, condensed milk
- 14 ounces cream of coconut can find 14 ounce cans or a squeeze bottle by the drink mixers
- 8 ounces Cool Whip or whipped cream 3 cups total
Instructions
- Bake a white cake from a box or make your favorite recipe in a 9×13 pan. Let the cake cool.1 white cake
- Over medium heat in a skillet, toast the coconut until it starts to smell good. Not all of the flakes will brown.3/4 cup flaked coconut
- Poke holes in the cake using a straw or wooden spoon handle. Pour the condensed milk and cream of coconut over the cake. Let the cake chill in the fridge.1 can sweetened, condensed milk, 14 ounces cream of coconut
- Top the chilled cake with Cool Whip or whipped cream. Lastly, sprinkle the toasted coconut over the top.8 ounces Cool Whip or whipped cream