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Ultra Moist Coconut Cream Poke Cake with Optional Pineapple Swirl

A moist slice of coconut poke cake topped with white frosting and toasted coconut flakes.
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Make this ultra moist coconut poke cake, soaked in a sweet coconut cream mixture. It is a creamy, tropical dessert perfect for summer potlucks or family dinners.

Ingredients

Scale
  • 1 box white cake mix (plus ingredients called for on box)
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 cup cream of coconut (like Coco Lopez)
  • 1 teaspoon coconut extract
  • 1 cup crushed pineapple in juice, drained (optional for swirl)
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 cup shredded sweetened coconut, toasted

Instructions

  1. Prepare the white cake according to the package directions using a 9×13 inch baking pan. Bake until a toothpick inserted in the center comes out clean.
  2. While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes all over the top surface, about 1 inch apart.
  3. In a medium bowl, whisk together the sweetened condensed milk, full-fat coconut milk, cream of coconut, and coconut extract until fully combined. This is your coconut soak.
  4. Slowly pour the coconut soak evenly over the entire surface of the warm cake, allowing it to seep into the holes.
  5. If using pineapple, gently spoon the drained crushed pineapple over the top of the cake, pressing it slightly into some of the holes.
  6. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the moisture.
  7. Before serving, spread the thawed whipped topping evenly over the top of the chilled cake.
  8. Sprinkle the toasted shredded coconut over the whipped topping. Slice and serve this sweet and creamy dessert idea cold.

Notes

  • To toast coconut, spread the shredded coconut on a baking sheet and bake at 350°F (175°C) for 5 to 8 minutes, watching closely to prevent burning.
  • For an extra creamy texture, use full-fat canned coconut milk instead of light coconut milk.
  • This recipe is a family favorite coconut dessert and keeps well covered in the refrigerator for up to four days.

Nutrition

Find it online: https://cravybite.link/coconut-poke-cake-recipe-moist-creamy/