Coconut poke cake is a delightful and easy-to-make dessert that’s perfect for any occasion. This cake is incredibly moist and bursting with coconut flavor, thanks to a creamy coconut filling and a fluffy coconut whipped cream topping. Whether you’re hosting a party or simply craving a sweet treat, this coconut poke cake is sure to impress. Follow this recipe to create a delicious dessert that will have everyone asking for seconds.
Ingredients for Coconut Poke Cake
For the cake:
- 1 box of white cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 teaspoon of coconut extract
For the filling:
- 1 can of sweetened condensed milk
- 1 can of coconut milk
- 1 cup of shredded coconut
For the topping:
- 2 cups of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of coconut extract
- Additional shredded coconut for garnish
How to Make Coconut Poke Cake
Follow these steps to prepare and assemble your coconut poke cake:
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the white cake mix, water, vegetable oil, eggs, and coconut extract. Mix until smooth.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool slightly.
Step 2: Make the Filling
- In a medium bowl, whisk together the sweetened condensed milk, coconut milk, and shredded coconut.
- Using the handle of a wooden spoon, poke holes all over the top of the warm cake.
- Pour the filling mixture over the cake, spreading it evenly and allowing it to seep into the holes.
- Refrigerate the cake for at least 1 hour, or until the filling is set.
Step 3: Prepare the Topping
- In a large bowl, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
- Spread the whipped cream over the top of the cake.
- Sprinkle additional shredded coconut over the whipped cream for garnish.
Step 4: Serve and Enjoy
- Slice the cake into squares and serve chilled.
- Store any leftovers in the refrigerator.
About the Main Ingredients
White Cake Mix
- Using a cake mix simplifies the baking process and ensures a consistent result. The addition of coconut extract enhances the coconut flavor in the cake.
Coconut Milk
- Coconut milk adds richness and flavor to both the filling and the whipped cream topping. It is made from grated coconut meat and water, giving it a creamy texture and a slightly sweet, nutty flavor.
Sweetened Condensed Milk
- Sweetened condensed milk is thick and sweet, adding a creamy sweetness to the cake filling. It also helps to keep the cake moist.
Shredded Coconut
- Shredded coconut adds texture and flavor to the cake. It can be toasted before adding to the filling for a deeper, nuttier flavor.
Heavy Cream
- Heavy cream is whipped to create a light and fluffy topping for the cake. It adds a rich, creamy texture and complements the coconut flavor.
Coconut Extract
- Coconut extract enhances the coconut flavor in the cake. It can be adjusted to taste, depending on how strong you want the coconut flavor to be.
This coconut poke cake is a delightful dessert that’s perfect for coconut lovers. It’s moist, flavorful, and easy to make, making it a great choice for any occasion. Serve it chilled for a refreshing treat that will have everyone coming back for more.
