Sweet and Creamy Coconut Poke Cake

This is ridiculous! There should never be something so easy to make that is so delicious that you eat it in 1 day then you realize that you have extra coconut flakes so you have an excuse to make it again and cover up your accidental over-indulgence. The pokey pokey hole trick makes it moist and coconaughty. White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.


Sweet and Creamy Coconut Poke Cake


  • 1 (18.25 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) package flaked coconut


Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.




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