Dreamy Coconut Poke Cake

Escape to a tropical paradise with this Dreamy Coconut Poke Cake ! A soft, fluffy white cake is drenched in a creamy coconut and sweetened condensed milk mixture, then topped with a cloud of Cool Whip and a snowy layer of grated coconut. This dessert is pure bliss—rich, refreshing, and utterly irresistible. It’s the ultimate family-friendly treat that gets better as it chills!

Why You’ll Love This Recipe:

• Tropical Vibes: Creamy coconut flavor transports you straight to the islands.
• Easy & Fun: The poke technique makes this cake unique and extra moist.
• Make-Ahead Magic: Perfect for preparing ahead of time—it tastes even better the next day!

📝 Ingredients:

For the Cake:

• 1 box white cake mix (Duncan Hines recommended ) 🍰
• 3 eggs 🥚
• 1 cup milk 🥛
• ½ cup vegetable oil 🫒
• 1 small box vanilla or almond pudding mix (instant ) 🍮
• 1 tsp vanilla or almond extract 🌿

For the Topping:

• 1 can (15 oz) cream of coconut (not coconut milk—look for Coco Lopez or similar ) 🥥
• 1 can (14 oz) sweetened condensed milk 🥫
• 8 oz Extra Creamy Cool Whip , thawed ❄️
• 12 oz frozen grated coconut (thawed )

👩🍳 Instructions:

Step 1: Prepare the Cake 🍳

1. Preheat your oven to 350°F (175°C) . Grease a 9×13-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, combine the cake mix , eggs , milk , vegetable oil , pudding mix , and vanilla or almond extract . Mix until smooth and no lumps remain.
3. Pour the batter into the prepared baking dish and bake for 32–35 minutes , or until a toothpick inserted into the center comes out clean.

Step 2: Soak the Cake 🥥

1. While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart.
2. In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until smooth.
3. Slowly pour the mixture evenly over the cake, ensuring it seeps into the holes. Let it soak in completely.

Step 3: Add the Topping 🧊

1. Let the cake cool completely to room temperature.
2. Spread the Cool Whip evenly over the top of the cake, creating a smooth, fluffy layer.
3. Sprinkle the grated coconut generously over the Cool Whip for a snowy, tropical finish.

Step 4: Chill and Serve ❄️

1. Cover the cake with plastic wrap or foil and refrigerate for at least 8 hours , or preferably overnight, to allow the flavors to meld and the cake to chill thoroughly.
2. Slice, serve, and enjoy a dreamy taste of the tropics!

Chef’s Tips:

• Extra Tropical Flavor: Add a splash of coconut extract to the cake batter for an intensified coconut experience.
• Make-Ahead Delight: This cake is perfect for making ahead—it’s even more delicious after chilling overnight!
• Coconut Milk Substitution: If you can’t find cream of coconut, use full-fat coconut milk mixed with 2 tablespoons of sugar for a similar effect.
• Storage: Store leftovers in the refrigerator for up to 3–4 days . Keep covered to prevent the Cool Whip from drying out.

Nutritional Information (per slice, serves 12):

• Calories: ~350
• Protein: ~4g
• Carbohydrates: ~45g
• Fat: ~18g

Indulge in this Dreamy Coconut Poke Cake for a taste of tropical paradise right in your own kitchen. Its creamy, coconut-infused layers and fluffy topping make it a show-stopping dessert that’s easy to prepare yet feels indulgent and special. Whether you’re serving it at a family gathering, potluck, or just treating yourself, this cake is sure to be a hit. Escape to the islands—one slice at a time!