Creamy Coconut Cake
A luscious coconut poke cake made with a tender white cake base soaked in sweetened condensed milk and cream of coconut, topped with coconut-studded Cool Whip and toasted coconut flakes. Easy, tropical, and impossibly creamy.
- Total Time50 minutes
- Yield15 squares 1x
Ingredients
Units
Scale
- 15 oz white cake mix (1 package)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 1/2 cups sweetened coconut flakes
- 12 oz Cool Whip topping, thawed (1 container)
- 14 oz sweetened condensed milk (1 can)
- 3/4 cup cream of coconut (Coco Lopez)
- 1/2 cup toasted coconut flakes (for topping)
Instructions
- Mix and Bake the Base: Preheat oven to 350°F and coat a 9×13-inch pan with nonstick spray. Beat together the cake mix, eggs, vegetable oil, and water for about 1 minute until smooth and thickened. Pour into pan and bake for 30–35 minutes until a toothpick comes out clean. Set aside to cool slightly.
- Make the Coconut Whipped Topping: In a medium bowl, fold 1½ cups sweetened coconut flakes into the thawed Cool Whip until combined. Refrigerate until needed.
- Whisk the Soak: In another bowl, whisk together the sweetened condensed milk and cream of coconut until smooth.
- Poke the Cake: Using the handle end of a wooden spoon, poke holes about 1 inch apart all over the top of the warm cake, pushing about three-quarters of the way down.
- Soak the Cake: Drizzle the condensed milk mixture evenly over the cake, making sure it goes into all the holes. Let sit for 15 minutes to absorb fully.
- Top with Coconut Whipped Layer: Spread the coconut Cool Whip mixture evenly over the soaked cake.
- Finish and Chill: Sprinkle with toasted coconut flakes. For best results, cover (without toasted coconut) and refrigerate for several hours or overnight, adding toasted coconut just before serving.
Notes
Use cream of coconut (such as Coco Lopez), not coconut milk or coconut cream — they are different products. Poke holes while the cake is still warm for maximum absorption. Let the milk mixture sit for 15 minutes before adding the whipped topping. For best flavor and texture, chill overnight and add toasted coconut just before serving to maintain crunch. Thaw Cool Whip completely before folding in the coconut flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Cake, Dessert
- Cuisine: American
Nutrition
- Calories: 340
- Sugar: 35
- Sodium: 240
- Saturated Fat: 10
- Protein: 4
- Cholesterol: 40
