Coconut Cream Poke Cake

Coconut cream cake is my husband’s absolute favorite, and with Valentine’s Day coming up, I figured it was the perfect time to surprise him with a homemade version. This recipe for a coconut cream poke cake is a dream come true for busy bakers—it’s super simple to make, but tastes like you spent hours slaving away in the kitchen. Starting with a convenient white cake mix, this dessert is transformed into a moist, rich, and flavorful tropical paradise. Get ready to win some hearts with this simple yet impressive dessert!

1 white cake mix

3 eggs

1 C water

1/3 C oil

1 can of coconut milk

4 ounces cream cheese, softened

1 C frozen whipped topping (cool whip)

1/2 C powdered sugar

2 C flaked coconut

Directions:

Pre-heat oven to 350 degrees. Grease and flour a 13 x 9 inch pan.

In a medium sized bowl mix together the cake mix, eggs, water and oil.

Mix ingredients until incorporated and pour into prepared pan. (I used a heart shape for Valentine’s day!)

Bake for 25-30 minutes or until a tooth pick inserted into the center of the cake comes out clean. Let cool for ten minutes then flip the cake out onto serving tray.

Take a spoon handle and poke holes into the cake, making sure not to poke all the way through the cake.

Slowly pour the can of coconut milk all over the cake, allowing it to run into the holes and absorb into the cake.

Mix the cream cheese, frozen whipped topping and powdered sugar together until smooth.

Spread all over the cake. (You don’t have to be neat since it will be covered in coconut.)

Place coconut into a dish and bake in the oven for 8-10 minutes, stirring occasionally to make sure the coconut browns evenly.

Sprinkle on the toasted coconut, covering the entire cake.

Slice, serve and enjoy!

This cake is very good when it’s cold. I like to refrigerate mine until I’m ready to serve.

Why This Poke Cake is So Simple (and Delicious!)
The secret to this cake’s incredible flavor and moist texture is the “poke” method. By pouring a creamy, coconut-infused mixture over the still-warm cake, you allow all that delicious liquid to soak into every nook and cranny. This step is what makes the cake so decadent and prevents it from ever tasting dry. Plus, using a boxed cake mix as your base means less measuring and less stress, giving you more time to enjoy your sweet treat.

• Add Extra Flavor: Want an even more intense coconut flavor? Add a teaspoon of coconut extract to the cake batter before baking.
• Make it for a crowd: This cake is perfect for potlucks and parties because it can be made ahead of time and served chilled.
• Skip the frosting: For a lighter version, you can simply serve the cake without the cream cheese topping and just sprinkle the flaked coconut over the top.

Final Thoughts….