Yield: 12 servings
Coconut Poke Cake Recipe
⭐️Test Kitchen Approved!⭐️This moist and decadent Coconut Poke Cake recipe is so easy to make using boxed cake mix. Similar to a tres leches cake, this coconut cake is topped with cream of coconut, sweetened condensed milk and sweet whipped cream! This cake is great made up to a couple of days ahead and travels well, making it perfect for any occasion!
Ingredients
- 1 (14.25 oz) box white cake mix, plus ingredients needed to bake cake according to box
- 1 teaspoon coconut extract
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut
Stabilized Whipped Cream Topping:
- 2 teaspoons unflavored gelatin, the powdered kind
- 2 tablespoons water
- 2 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 ½ cups shredded coconut, toasted
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Instructions
- Whisk together cake batter according to package directions and add coconut extract. Bake cake according to directions in a greased 9x13 cake pan, until a toothpick inserted in the center comes out clean.
- While cake is still hot from baking, poke tons of holes with a toothpick, chopstick, or fork on top of the cake. Slowly pour sweetened condensed milk and cream of coconut on top of cake. (Don't get nervous if it looks like a lot of liquid sitting on the sides. The cake will soak it all up!)
- Once cake has cooled to room temperature, add the gelatin and water to a small bowl. Microwave for 30 seconds. Gelatin should be completely dissolved, stir to combine once more and set aside.
- In a stand mixer (or in a large bowl with a hand mixer), beat heavy cream and powdered sugar until it starts to look foamy. Add powdered sugar and vanilla extract and beat until soft peaks form.
- Turn your mixer (or beaters) to low and slowly stream in the gelatin mixture. (If your gelatin has harden, microwave again for just a couple of seconds to loosen it.) Turn the beaters back to high and beat until stiff peaks form.
- Frost cake with whipped cream and top with toasted shredded coconut. Store in the fridge until ready to serve!
Notes
Store: Store leftover sheet cake in an airtight container in the fridge for up to one week.
Make in Advance: This cake can be fully prepared up to 2 or 3 days in advance without sacrificing on flavor or texture. It’s a great make-ahead dessert for parties!
Cool Whip: If you would prefer, you can skip the stabilized whipped cream and use cool whip instead. You will need about 12 oz of cool whip to top the cake.
Double the Coconut: For coconut lovers, add a 1/2 to 1 teaspoon of coconut extract to the whipped cream topping for a dreamy coconut whipped cream!
How to Toast Coconut: Spread shredded coconut on a parchment paper lined sheet pan and toast in a 350°F oven for 5 to 7 minutes until golden brown. Plan to watch closely and shake or stir halfway through for even color.
Nutrition
Serving: 1 slice, Calories: 661kcal, Carbohydrates: 84g, Protein: 6g, Fat: 35g, Saturated Fat: 25g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 67mg, Sodium: 352mg, Potassium: 255mg, Fiber: 2g, Sugar: 68g, Vitamin A: 817IU, Vitamin C: 1mg, Calcium: 202mg, Iron: 1mg