Coconut Poke Cake

This Coconut Poke Cake is made with a baked cake mix and filled with cream of coconut and sweetened condensed milk and topped with sweet whipped cream and coconut. This Coconut Tres Leches Cake is so easy to make and is perfect for potlucks and parties.

Since Easter is right around the corner, I wanted to share an easy coconut cake recipe that I made growing up. It is super easy and is so moist and decadent! It is basically a coconut tres leches cake (but with two milks instead of three) and is absolutely heavenly.

If you love coconut, you will love this Coconut Cream Poke Cake Recipe. There are coconut flavors all throughout the cake and it has similar texture to a tres leches cake recipe.

Ingredients:

This is such an easy recipe because it starts out with a boxed cake mix. You don’t get much easier than that!

• White or Yellow Cake Mix — use your favorite yellow, white, or coconut cake mix.
• Oil — use a neutral tasting oil such as canola, vegetable, or coconut for more coconut flavor.
• Sour Cream — use full-fat sour cream for the best texture.
• Eggs — use large-sized eggs in this cake recipe.
• Cream of Coconut — This is a sweet coconut cream that has a syrupy texture. See below for how to find it in the grocery store.
• Sweetened Condensed Milk — Use canned sweetened condensed milk. The most popular brand is Eagle Brand.
• Heavy Cream — I suggest using cold whipped cream, straight out of the refrigerator and whip until stiff peaks in a cold bowl. Fold in the powdered sugar.
• Powdered Sugar — add extra powdered sugar if you desire a sweeter whipped cream.
• Sweetened Flaked Coconut — use soft, sweetened flaked coconut or unsweetened coconut. You can also toast the coconut for extra flavor.

What is Cream of Coconut?

It is coconut cream that’s been sweetened and has a thick, syrupy texture. You can usually find it with other non-alcoholic mixers in the drink aisle. You may find brands such as Coco Real, Coco Lopez, and Goya. This should NOT be confused with coconut cream, which is just coconut and water and is unsweetened.

How to make Coconut Poke Cake:

This is such a quick and easy coconut cake to throw together. Just allow time to chill in the refrigerator to soak up the cream of coconut and sweetened condensed milk.

1. Make the cake by mixing together the cake mix, oil, sour cream, and eggs in a bowl until smooth. Pour into a greased 9 x 13 pan. This is my favorite USA 9 x 13 pan.
2. Bake at 350 degrees for 28-30 minutes or until a toothpick or cake tester comes out clean.
3. While the cake is baking, mix together sweetened condensed milk and cream of coconut in a bowl until smooth.
4. After the cake is baked, poke holes all over the cake with a fork. Pour the milk mixture all over the cake spreading it into the holes. If it isn’t soaking into the cake enough, poke more holes in the cake and spread with a spatula.
5. Cover and chill for 2-4 hours or until completely chilled.
6. Make the sweet whipped cream topping by whipping the heavy cream until stiff peaks form. Fold in powdered sugar.
7. Spread whipped cream over the cake and sprinkle with sweetened flaked coconut.
8. Cover and keep in the refrigerator until ready to serve.

Coconut Tres Leches Cake Tips:

Storage:

This coconut tres leches cake needs to be kept covered in the refrigerator since it is covered in whipped cream. It is best served cold.

Coconut Dessert Recipes:

Coconut Cake

Easy Coconut Cream Pie

Coconut Cream Pie

Milk Chocolate Macadamia Coconut Cookies