Coconut Poke Cake

Our coconut poke cake is the perfect dessert for your next party, potluck, or family gathering. Decorated with sweet coconut and a cherry on top!

Course Dessert

Cuisine American

Keyword cake, coconut

Prep Time 10

Cook Time 30

Chill 2 20

Total Time 3

Servings slices

Calories 299kcal

1 box French vanilla cake mix
3 large eggs room temperature
½ cup oil
1 cup milk room temperature
10 oz sweetened condensed milk 300 mL
1 cup canned coconut milk
4 oz sweetened shredded coconut 200g
8 oz cool whip or other whipped topping/stabilized whipped cream thawed (3 cups)
maraschino cherries optional for garnish

Preheat the oven to 350 degrees F.
Grease a 13x9 cake pan. Set aside.
In a large bowl, whisk together the cake mix with the eggs, oil, and milk until just combined.
Pour the cake batter into the prepared pan.
Bake in the oven for 28-30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
Allow to cool about 20 minutes, or until just slightly warm.
Combine the coconut milk and sweetened condensed milk in a medium bowl and whisk until well blended.
Use the handle of a wooden spoon to poke holes evenly across the cake.
Pour the coconut milk mixture over the cake, making sure it gets down into the holes.
Refrigerate the cake for about 2 hours to allow the cake to set up.
Spread the thawed cool whip evenly over the top of the cake in a thick layer.
Sprinkle the top with the shredded coconut.
Garnish with maraschino cherries if desired.