Best Ever Coconut Poke Cake

The Ultimate Coconut Poke Cake Experience

Prepare yourself for a dessert experience that redefines what a Coconut Poke Cake can be. This recipe combines the traditional poke cake technique with an enhanced coconut flavor profile that creates layers of tropical bliss in every single bite. The secret lies in using multiple forms of coconut including coconut milk, cream of coconut, and shredded coconut to build complexity and depth. Unlike standard poke cakes that can sometimes feel one-dimensional, this Coconut Poke Cake delivers a symphony of textures and flavors that will leave you wondering how something so simple can taste so incredibly sophisticated and satisfying.

Storage Options

Store your Coconut Poke Cake covered in the refrigerator for up to 5 days. The cake actually improves with time as the flavors meld together. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Always keep refrigerated due to the dairy content.

Summary

This Best Ever Coconut Poke Cake features a tender vanilla cake base soaked with a rich coconut milk mixture and topped with fluffy whipped cream and toasted coconut flakes. The result is an incredibly moist, flavorful dessert that’s perfect for any occasion requiring a show-stopping treat.

Equipment

• 9×13 inch baking pan
• Large mixing bowls
• Electric mixer (hand or stand mixer)
• Measuring cups and spoons
• Wire cooling rack
• Wooden spoon or skewer for poking holes
• Rubber spatula
• Fine-mesh strainer

Ingredients

For the Cake:

• 1 box (15.25 oz) white cake mix
• 3 large eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

For the Coconut Milk Mixture:

• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut milk
• 1/2 cup cream of coconut (like Coco López)
• 1/4 teaspoon salt

For the Topping:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/2 cups sweetened shredded coconut, toasted

Instructions

1. Prepare the Cake: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan. In a large bowl, combine cake mix, eggs, oil, water, vanilla extract, and coconut extract. Beat with electric mixer on medium speed for 2 minutes until well combined.
2. Bake: Pour batter into prepared pan and spread evenly. Bake for 28-32 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes.
3. Create Holes: Using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart. Make holes deep but don’t go completely through the cake.
4. Make Coconut Mixture: In a medium bowl, whisk together sweetened condensed milk, coconut milk, cream of coconut, and salt until smooth.
5. Soak the Cake: Slowly pour the coconut mixture over the warm cake, allowing it to seep into the holes. Use a spatula to spread evenly if needed. Refrigerate for at least 2 hours or overnight.
6. Prepare Topping: In a large bowl, whip heavy cream, powdered sugar, vanilla extract, and coconut extract until stiff peaks form.
7. Toast Coconut: In a dry skillet over medium heat, toast shredded coconut, stirring frequently, until golden brown, about 3-5 minutes. Cool completely.
8. Assemble: Spread whipped cream evenly over chilled cake. Sprinkle with toasted coconut. Refrigerate for at least 30 minutes before serving.

Notes

• Room temperature ingredients mix more easily and create a better texture
• Don’t skip the cooling time between steps – it’s essential for proper absorption
• The cake can be made 1-2 days ahead and actually improves with time
• For extra coconut flavor, add 1/2 cup mini coconut flakes to the cake batter

Tips for Success

Perfect Hole Placement: Make holes consistently across the entire cake surface, ensuring even distribution of the coconut mixture. Holes should be deep enough to allow good penetration but not so deep that you pierce the bottom of the pan.

Temperature Matters: Pour the coconut mixture over the cake while it’s still warm for optimal absorption. Cold cake won’t absorb the mixture as effectively.

Patience with Chilling: Allow adequate chilling time for the flavors to develop and the cake to set properly. Overnight chilling produces the best results.

Toasted Coconut Perfection: Watch the coconut carefully while toasting as it can go from golden to burnt quickly. Stir constantly and remove from heat as soon as it reaches desired color.

Additional Tips and Variations

Chocolate Coconut Variation: Substitute chocolate cake mix for white cake mix and add 2 tablespoons of cocoa powder to the coconut mixture for a decadent chocolate-coconut combination.

Lime Coconut Twist: Add 2 tablespoons of fresh lime juice and 1 tablespoon of lime zest to the coconut mixture for a tropical citrus flavor that perfectly complements the coconut.

Rum Coconut Version: For adults, add 2-3 tablespoons of dark rum to the coconut mixture for an island-inspired flavor profile.

Dairy-Free Option: Use coconut whipped cream instead of heavy cream and ensure all other ingredients are dairy-free for those with dietary restrictions.

Individual Servings: Make this recipe in individual mason jars or small glasses for perfect portion control and elegant presentation at parties.

Frequently Asked Questions (FAQ)

Q: Can I use homemade cake instead of a box mix? A: Absolutely! Use your favorite vanilla or white cake recipe. Just ensure it’s baked in a 9×13 inch pan and follow the same poking and soaking method.

Q: How do I know if I’ve made enough holes? A: Aim for holes every inch or so across the entire surface. You should have approximately 60-80 holes total for even distribution.

Q: Can I make this cake ahead of time? A: Yes, this Coconut Poke Cake is actually better when made 24 hours in advance. The flavors meld beautifully and the texture improves with time.

Q: What if I can’t find cream of coconut? A: You can substitute with additional coconut milk, though the flavor won’t be quite as rich. Alternatively, mix coconut milk with powdered sugar to thicken it slightly.

Q: How long does the coconut mixture take to absorb? A: Most of the mixture will absorb within the first 30 minutes, but full absorption and optimal flavor development takes 2-4 hours of chilling.

Conclusion

This Best Ever Coconut Poke Cake represents the perfect marriage of simplicity and sophistication, delivering restaurant-quality results with minimal effort required. The genius of this recipe lies not just in its incredible flavor, but in its foolproof method that guarantees success every single time you make it. Whether you’re a beginner baker looking to impress or an experienced cook seeking a reliable crowd-pleaser, this Coconut Poke Cake will exceed your expectations and become a treasured addition to your recipe collection. The combination of moist cake, rich coconut flavor, and fluffy topping creates a dessert experience that’s both comforting and exotic, making it perfect for any season or celebration.