Coconut Poke Cake

• 1 box of white or vanilla cake mix (and the ingredients needed for that mix, typically eggs, oil, and water)
• 1 can of sweetened condensed milk (14 oz)
• 1 can of coconut milk (14 oz)
• 1 ½ cups shredded sweetened coconut (divided)
• 1 tub of whipped topping (like Cool Whip, 8 oz)
• 1/4 cup toasted coconut flakes (for garnish, optional)

Instructions:

Step 1: Bake the Cake

Start by preparing the cake mix according to the instructions on the box. Bake it in a 9×13-inch baking dish for the best results. Once the cake is done, remove it from the oven and let it cool for about 10 minutes.

Step 2: Poke Holes in the Cake

After the cake has cooled slightly, it’s time for the fun part—poke the holes! Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Be sure to poke deep enough so the filling will seep into the cake, but not so deep that the cake falls apart.

Step 3: Prepare the Coconut Filling

In a bowl, combine the sweetened condensed milk and coconut milk. Stir well until fully mixed. Then, slowly pour the mixture over the cake, making sure it fills all the holes. Use a spoon to gently spread the mixture across the cake to ensure even distribution.

Step 4: Add the Shredded Coconut

Sprinkle 1 cup of shredded coconut evenly over the top of the cake, allowing it to soak into the milk mixture and enhance the flavor.

Step 5: Chill and Set

Cover the cake and place it in the refrigerator to chill for at least 3 hours, or overnight if possible. Chilling the cake allows the flavors to fully develop and ensures it has that perfect, moist texture.

Step 6: Add the Whipped Topping

Once your cake is chilled and ready to serve, spread a generous layer of whipped topping (like Cool Whip) over the entire surface. This will add a fluffy, creamy contrast to the dense, coconut-filled cake.

Step 7: Garnish and Serve

To finish off your Coconut Poke Cake, sprinkle the remaining ½ cup shredded coconut and toasted coconut flakes (if desired) on top of the whipped topping for a little extra texture and flavor. Now, your tropical dessert is ready to serve!

Tips for the Perfect Coconut Poke Cake:

• Toasting the Coconut: For an extra layer of flavor, toast some of the shredded coconut before sprinkling it on top of the cake. Simply place it on a baking sheet and bake at 350°F for about 5-7 minutes, stirring occasionally, until it turns golden brown.
• Make It Your Own: Want to add a little more depth to the flavor? Try adding a teaspoon of vanilla extract to the cake mix or coconut filling for a richer taste.
• For Extra Moisture: If you love a super-moist cake, you can even drizzle a little more coconut milk over the cake before adding the whipped topping.
• Serve Cold: This cake is best served chilled. It’s the perfect make-ahead dessert for parties, as it needs time in the fridge to really soak in the flavors.

Why You’ll Love Coconut Poke Cake:

• Incredibly Moist: The combination of sweetened condensed milk and coconut milk soaks deep into the cake, keeping it incredibly moist and flavorful.
• Tropical Flavor: If you love coconut, this cake is a dream come true. It’s packed with coconut flavor from the cake, the filling, and the topping.
• Easy to Make: The recipe uses a boxed cake mix, making it quick and simple, but the result feels like an indulgent homemade dessert.
• Perfect for Any Occasion: Whether it’s a summer picnic, a birthday party, or just a Sunday treat, Coconut Poke Cake is the perfect dessert to share with friends and family.

Final Thoughts:

Coconut Poke Cake is a fun and easy way to bring tropical flavors to your dessert table. With its creamy coconut filling, fluffy topping, and moist texture, it’s no wonder this cake is a favorite for many. Plus, it’s the kind of dessert that everyone will ask for the recipe after just one bite! So, next time you’re in need of a simple yet irresistible dessert, give this Coconut Poke Cake a try—you won’t be disappointed!