Irresistible Coconut Poke Cake: A Tropical Delight Recipe
Coconut poke cake is a dessert that’s incredibly moist, flavorful, and easy to make. It’s perfect for potlucks, parties, or simply satisfying your sweet tooth. The combination of a tender cake, a creamy coconut milk soak, and a fluffy whipped topping creates a truly irresistible treat. This recipe walks you through each step, ensuring your coconut poke cake turns out perfectly every time. Get ready to transport your taste buds to a tropical paradise!
## Why You’ll Love This Coconut Poke Cake
* **Incredibly Moist:** The coconut milk soak infuses the cake with moisture, making it unbelievably tender.
* **Delicious Coconut Flavor:** Every bite is bursting with rich coconut flavor, from the cake to the topping.
* **Easy to Make:** This recipe is simple and straightforward, even for beginner bakers.
* **Perfect for Any Occasion:** Whether it’s a casual gathering or a special celebration, this cake is always a hit.
* **Make-Ahead Friendly:** You can prepare this cake a day or two in advance, making it perfect for busy schedules.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients you’ll need to create this coconut poke cake:
**For the Cake:**
* **1 box (13-18 oz) white cake mix:** Using a white cake mix provides a neutral base that allows the coconut flavor to shine through. You can also use a yellow cake mix if you prefer a slightly richer flavor.
* **Ingredients called for on the cake mix box:** Typically, this includes eggs, oil, and water. Check your specific cake mix box for the exact quantities.
**For the Coconut Milk Soak:**
* **1 can (13.5 oz) full-fat coconut milk:** Full-fat coconut milk is essential for achieving the creamy, rich texture we’re looking for. Do *not* use light coconut milk; it won’t provide the same level of moisture or flavor.
* **1/2 cup sweetened condensed milk:** Sweetened condensed milk adds sweetness and enhances the creamy texture of the soak. It also helps to bind the coconut milk together.
**For the Topping:**
* **1 container (8 oz) frozen whipped topping, thawed:** Thawed whipped topping provides a light and airy topping that complements the rich cake and coconut milk soak. You can also use homemade whipped cream if you prefer.
* **1 cup sweetened shredded coconut:** Sweetened shredded coconut adds texture and an extra boost of coconut flavor. You can toast the coconut for a more intense flavor and a slightly crunchy texture (optional).
## Equipment You’ll Need
* **9×13 inch baking pan:** This is the standard size for poke cakes.
* **Mixing bowls:** For preparing the cake batter and the coconut milk soak.
* **Electric mixer (handheld or stand mixer):** To mix the cake batter and whipped topping (if making homemade whipped cream).
* **Wooden spoon or chopstick:** To poke holes in the baked cake.
* **Measuring cups and spoons:** For accurate measuring of ingredients.
* **Spatula:** To spread the whipped topping evenly over the cake.
## Step-by-Step Instructions
Now, let’s dive into the step-by-step instructions for making this delicious coconut poke cake:
**Step 1: Prepare the Cake Batter**
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This prevents the cake from sticking to the pan and ensures easy removal.
2. In a large mixing bowl, combine the white cake mix with the ingredients called for on the box (usually eggs, oil, and water). Follow the instructions on the box for the specific quantities and mixing time.
3. Use an electric mixer (handheld or stand mixer) to beat the batter until smooth and well combined. Avoid overmixing, as this can result in a tough cake.
**Step 2: Bake the Cake**
1. Pour the cake batter into the prepared baking pan and spread it evenly.
2. Bake for the time recommended on the cake mix box, or until a wooden skewer inserted into the center comes out clean. Baking times can vary depending on your oven, so check for doneness a few minutes before the recommended time.
3. Remove the cake from the oven and let it cool slightly (about 10-15 minutes) before proceeding to the next step. This allows the cake to firm up slightly, making it easier to poke holes without crumbling.
**Step 3: Prepare the Coconut Milk Soak**
1. While the cake is cooling, prepare the coconut milk soak. In a medium mixing bowl, whisk together the full-fat coconut milk and sweetened condensed milk until well combined.
2. Make sure there are no lumps and the mixture is smooth and creamy.
**Step 4: Poke Holes in the Cake**
1. Using a wooden spoon or chopstick, poke holes all over the surface of the slightly cooled cake. The holes should be about 1 inch apart. Don’t be shy; the more holes you poke, the more the coconut milk soak will penetrate the cake.
**Step 5: Pour the Coconut Milk Soak**
1. Slowly and evenly pour the coconut milk soak over the entire surface of the cake, making sure the soak seeps into all the holes.
2. The cake will absorb the liquid, creating a super moist and flavorful treat.
**Step 6: Chill the Cake**
1. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the coconut milk soak to fully absorb into the cake and for the flavors to meld together.
**Step 7: Add the Topping**
1. Once the cake is thoroughly chilled, remove it from the refrigerator.
2. Spread the thawed whipped topping evenly over the surface of the cake.
3. Sprinkle the sweetened shredded coconut over the whipped topping.
**Step 8: Serve and Enjoy!**
1. Cut the coconut poke cake into squares and serve cold. Enjoy the tropical flavors and the incredibly moist texture!
## Tips for the Perfect Coconut Poke Cake
* **Use full-fat coconut milk:** This is crucial for achieving the creamy, rich texture and intense coconut flavor that makes this cake so special. Light coconut milk simply won’t cut it.
* **Don’t overbake the cake:** Overbaking will result in a dry cake, which defeats the purpose of the coconut milk soak. Check for doneness a few minutes before the recommended baking time.
* **Poke plenty of holes:** The more holes you poke, the more coconut milk soak will penetrate the cake, resulting in a more moist and flavorful dessert. Aim for holes about 1 inch apart.
* **Chill the cake thoroughly:** Chilling the cake allows the coconut milk soak to fully absorb and the flavors to meld together. Refrigerating for at least 2 hours, or preferably overnight, is highly recommended.
* **Toast the coconut for extra flavor:** Toasting the shredded coconut before sprinkling it on top will enhance its flavor and add a slightly crunchy texture. To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, or until golden brown, watching carefully to prevent burning.
* **Add a layer of cream of coconut:** For an even more intense coconut flavor, consider adding a thin layer of cream of coconut (Coco Lopez) under the whipped topping. This will create an extra layer of creamy coconut goodness.
* **Variations:** Feel free to experiment with different variations of this recipe. You could add pineapple chunks to the cake batter, use toasted almonds instead of shredded coconut, or drizzle with melted white chocolate.
## Make-Ahead Instructions
Coconut poke cake is a great make-ahead dessert. You can bake the cake, poke the holes, and pour the coconut milk soak a day or two in advance. Cover the cake tightly with plastic wrap and refrigerate until ready to add the topping. Add the whipped topping and shredded coconut just before serving.
## How to Store Coconut Poke Cake
Store leftover coconut poke cake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep for up to 3-4 days. The cake will become even more moist and flavorful as it sits in the refrigerator.
## Serving Suggestions
Coconut poke cake is delicious on its own, but here are a few serving suggestions to elevate your dessert experience:
* **Serve with fresh fruit:** Garnish with fresh pineapple, mango, or berries for a refreshing and colorful presentation.
* **Drizzle with chocolate sauce:** A drizzle of dark or milk chocolate sauce adds a decadent touch.
* **Add a scoop of vanilla ice cream:** A scoop of vanilla ice cream complements the coconut flavor and adds a creamy contrast.
* **Sprinkle with chopped nuts:** Chopped macadamia nuts or almonds add a satisfying crunch.
## Coconut Poke Cake Recipe
**Yields:** 12-16 servings
**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Chill time:** 2 hours (minimum), or overnight
**Ingredients:**
* 1 box (13-18 oz) white cake mix, plus ingredients called for on the box
* 1 can (13.5 oz) full-fat coconut milk
* 1/2 cup sweetened condensed milk
* 1 container (8 oz) frozen whipped topping, thawed
* 1 cup sweetened shredded coconut
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Prepare cake batter according to package directions. Pour into prepared pan and bake for the time recommended on the box, or until a wooden skewer inserted into the center comes out clean.
3. Let the cake cool slightly (about 10-15 minutes).
4. In a medium bowl, whisk together coconut milk and sweetened condensed milk.
5. Using a wooden spoon or chopstick, poke holes all over the surface of the cake, about 1 inch apart.
6. Slowly and evenly pour the coconut milk mixture over the cake, making sure it seeps into all the holes.
7. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or overnight.
8. Once chilled, spread thawed whipped topping evenly over the cake.
9. Sprinkle with sweetened shredded coconut.
10. Cut into squares and serve cold. Enjoy!
## Nutritional Information (approximate, per serving)
* Calories: 300-350
* Fat: 15-20g
* Saturated Fat: 10-15g
* Cholesterol: 50-70mg
* Sodium: 200-300mg
* Carbohydrates: 35-45g
* Sugar: 25-35g
* Protein: 2-4g
*Note: Nutritional information is approximate and will vary based on specific ingredients and serving size.*
## Conclusion
This coconut poke cake recipe is a guaranteed crowd-pleaser. Its moist texture, rich coconut flavor, and simple preparation make it the perfect dessert for any occasion. So, gather your ingredients, follow these easy steps, and get ready to indulge in a slice of tropical paradise! This cake is so good, you’ll want to make it again and again.
## Frequently Asked Questions (FAQ)
**Q: Can I use a different type of cake mix?**
A: While white cake mix is recommended for the best coconut flavor, you can also use yellow cake mix for a slightly richer flavor.
**Q: Can I use light coconut milk?**
A: No, full-fat coconut milk is essential for the creamy, rich texture and intense coconut flavor. Light coconut milk will not provide the same results.
**Q: Can I use homemade whipped cream?**
A: Yes, you can definitely use homemade whipped cream instead of store-bought whipped topping. Just make sure to whip it to stiff peaks.
**Q: How long will the cake last in the refrigerator?**
A: Coconut poke cake will last for up to 3-4 days in the refrigerator, covered tightly with plastic wrap or in an airtight container.
**Q: Can I freeze this cake?**
A: While you *can* freeze coconut poke cake, the texture of the whipped topping may change slightly upon thawing. It’s best enjoyed fresh or within a few days of making it.
**Q: What if I don’t have sweetened condensed milk?**
A: Sweetened condensed milk is crucial to getting the right flavor and texture in the soak, so it is recommended to use it. Unfortunately, there is no great substitute. However, you can increase the sugar in the coconut milk soak to try and compensate for sweetness.
**Q: Can I add other flavors to the cake?**
A: Absolutely! Feel free to experiment with other flavors. Adding a layer of pineapple or mango would be delicious, or you could add some lime zest to the coconut milk soak for a tangy twist.
**Q: My cake sank in the middle. What happened?**
A: Sinking in the middle can be due to several factors, including overmixing the batter, opening the oven door too early, or underbaking the cake. Make sure to follow the instructions carefully and check for doneness before removing the cake from the oven.