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Delicious Creamy Coconut Cake

Make this Delicious Creamy Coconut Poke Cake! An easy recipe using cake mix, infused with cream of coconut and condensed milk, topped with Cool Whip and flaked coconut.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements:

  • 1 (15.25 oz) package white cake mix (plus ingredients called for on its box, like eggs, oil, water)
  • 1 (14 oz) can cream of coconut
  • 1 (14 oz) can sweetened condensed milk
  • 1 (16 oz) container thawed whipped topping (like Cool Whip)
  • 1 (10 oz) package flaked coconut (sweetened shredded coconut is typical)

Optional Serving Suggestion:

  • Vanilla ice cream
  • Toasted coconut

These quantities are perfect for a standard 9×13 inch poke cake.

Ensure whipped topping is fully thawed in the refrigerator.

Instructions

Let’s assemble this delicious coconut creation:

1. Bake and Cool the Cake:

  • Preheat your oven according to the white cake mix package directions. Grease and flour (or just spray with baking spray) a 9×13 inch baking pan.
  • Prepare the cake mix batter according to the package instructions, using the ingredients (eggs, oil, water) listed on the box.
  • Pour the batter into the prepared pan and bake as directed, until a toothpick inserted into the center comes out clean.
  • Remove the baked cake from the oven and let it cool completely in the pan on a wire rack. This is crucial – the cake must be fully cool before adding the soak.

2. Prepare the Coconut Soak:

  • Once the cake is cool, prepare the soak. In a medium bowl, whisk together the entire can of cream of coconut and the entire can of sweetened condensed milk until well combined and smooth.

3. Poke Holes and Add Soak:

  • Using the round handle of a wooden spoon, a sturdy straw, or the tines of a fork, poke holes all over the top surface of the completely cooled cake. Space the holes about 1-2 inches apart, poking down about halfway to three-quarters of the way into the cake.
  • Slowly and evenly pour the cream of coconut/sweetened condensed milk mixture over the top of the poked cake. Try to ensure the mixture seeps into the holes and covers the surface.

4. Chill to Absorb:

  • Cover the cake pan with plastic wrap. Place the cake in the refrigerator to chill for at least 2-3 hours (longer is often better, up to overnight). This allows the soak to fully absorb into the cake, making it incredibly moist.

5. Add Whipped Topping:

  • Once the cake has chilled and the soak has absorbed, remove it from the refrigerator.
  • Spread the thawed whipped topping (Cool Whip) evenly over the top of the soaked cake using a spatula.

6. Sprinkle with Coconut and Chill Again:

  • Sprinkle the flaked coconut generously and evenly over the whipped topping layer.
  • Cover the cake again and return it to the refrigerator to chill for at least another hour (or a few hours as the recipe suggests) to allow the topping to set and flavors to meld further.

7. Serve:

  • Serve the Delicious Creamy Coconut Cake cold, sliced into squares directly from the pan. Top with vanilla ice cream or extra toasted coconut if desired.

Incredibly easy steps for a super moist and flavorful cake

Find it online: https://cookupjoy.com/delicious-creamy-coconut-cake/