Description
A moist, refreshing poke cake made with just three main ingredients: box cake mix, sweetened condensed milk, and coconut cream. Topped with buttery toasted coconut, this easy dessert is perfect for hot days and make-ahead entertaining.
Ingredients
Scale
- 1 box (15.25 oz) yellow or vanilla cake mix
- 3 large eggs
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) water
- 1 can (14 oz) sweetened condensed milk
- 1 cup (240ml) heavy whipping cream
- 1 teaspoon coconut extract
- 1 cup (40g) unsweetened shredded coconut
- 1 pinch salt
- Optional: 1/2 cup white chocolate chips, 1/4 cup chopped macadamia nuts, or 1/2 cup mango puree
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a large bowl, combine cake mix, eggs, oil, and water. Beat on medium speed for 2 minutes until smooth.
- Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely to room temperature.
- While the cake cools, spread shredded coconut on a baking sheet. Toast at 350°F (175°C) for 5-7 minutes, stirring every 2 minutes, until golden brown. Let cool completely.
- Once the cake is completely cool, poke holes all over the surface using the handle of a wooden spoon, spacing them about 1 inch apart.
- Pour the entire can of sweetened condensed milk over the poked cake. Use a spatula to spread it and ensure it fills the holes.
- Let the cake sit for at least 30 minutes (or overnight) to allow the milk to absorb.
- In a chilled bowl, whip heavy cream, coconut extract, and salt until stiff peaks form.
- Gently fold the cooled toasted coconut into the whipped cream.
- Spread the coconut whipped cream evenly over the cake.
- Refrigerate for at least 1 hour before serving to allow the cream to set.
Notes
Ensure the cake is completely cool before poking holes, otherwise they will close up. Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream for best results. Toast the coconut in small batches to ensure even browning. This cake is best eaten within 2-3 days of making.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40
- Fat: 24
- Saturated Fat: 15
- Carbohydrates: 55
- Fiber: 1
- Protein: 4
Keywords: poke cake, coconut cake, easy dessert, summer dessert, make-ahead dessert, box cake mix recipe, toasted coconut