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Easy Coconut Cream Cake Recipe: A Moist, Creamy Poke Cake

Easy Coconut Cream Cake

A moist boxed-cake poke cake soaked with sweetened cream of coconut and condensed milk, then finished with whipped topping and shredded coconut. It is an easy make-ahead dessert for holidays, potlucks, birthdays, and casual family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 15.25-ounce box White or yellow cake mix
  • 3 eggs Large eggs
  • 1/2 cup Vegetable oil
  • 1 cup Water
  • 1/2 teaspoon, optional Coconut extract
Coconut Soak
  • 1 15-ounce can Cream of coconut
  • 1 14-ounce can Sweetened condensed milk
Topping
  • 1 8-ounce container Frozen whipped topping, thawed
  • 1-1 1/2 cups Sweetened flaked coconut

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking pan. Prepare the white or yellow cake mix according to the package directions with the eggs, vegetable oil, and water, adding the coconut extract if desired.
  2. Pour the batter into the prepared pan and bake for approximately 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes.
  3. While the cake is still warm, poke holes across the surface with the handle of a wooden spoon or a large fork. Shake or stir the cream of coconut thoroughly, then pour it evenly over the cake, followed by the sweetened condensed milk.
  4. Allow the liquids to soak into the holes, then cool the cake completely. Spread the thawed whipped topping over the surface and sprinkle with 1 to 1 1/2 cups of shredded coconut.
  5. Refrigerate the covered cake for at least 1 hour before slicing and serving. Keep leftovers covered in the refrigerator.

Notes

Cream of coconut is a sweetened coconut product used for drinks and desserts; it is different from unsweetened canned coconut cream. Shake or stir it well before using because coconut solids can settle. For extra flavor and crunch, toast the shredded coconut and cool it completely before sprinkling it over the whipped topping.