Ingredients
For the Cake:
- 1 box (15.25 oz) white cake mix, plus ingredients listed on the box (eggs, oil, water)
For the Coconut Cream Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 cup shredded coconut (sweetened or unsweetened)
For the Whipped Cream Topping:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Shredded coconut for garnish
Instructions
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Preheat your oven according to the instructions on the cake mix box.
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Prepare the white cake mix according to the package instructions. Pour the batter into a greased 9×13-inch baking dish.
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Bake the cake in the preheated oven until a toothpick inserted into the center comes out clean. Follow the baking time specified on the cake mix box.
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While the cake is baking, prepare the coconut cream filling. In a bowl, mix together sweetened condensed milk, coconut milk, and shredded coconut.
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Once the cake is done baking, remove it from the oven and let it cool for a few minutes.
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Use the back of a wooden spoon or a fork to poke holes all over the cake.
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Pour the coconut cream filling over the warm cake, making sure it seeps into the holes.
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Refrigerate the cake for at least 2 hours or overnight to allow the coconut cream to set.
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Before serving, prepare the whipped cream topping. In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
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Spread the whipped cream over the chilled cake.
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Garnish with shredded coconut.
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Slice and serve your Coconut Poke Cake chilled.
Enjoy the tropical and indulgent flavors of Coconut Poke Cake, a perfect dessert for coconut enthusiasts!
