Kristen has been perfecting her coconut poke cake for a dear friend who is also a coconut lover. They think this version is the bomb! Hope you do too!
This is an easy-to-make, beautiful, rich coconut-y cake that ideally is made the day before (and kept refrigerated).
- 1 box Betty Crocker Super Moist Vanilla cake mix (or your preferred vanilla cake mix)
- 3 eggs (or as mix directs)
- ½ cup vegetable oil (again as mix directs)
- 1 cup water (as mix directs)
- 1 bag (14 oz) Sweetened Coconut Flakes (any brand)
- Coconut Extract (found in the baking aisle near the Vanilla Extract)
- 1 can Sweetened Condensed Milk
- ½ can Cream of Coconut (found either near the sweetened condensed milk or near the adult beverage mixes)
- 16 oz container of Cool Whip
- Preheat oven as directed by cake mix.
- Grease 9x13 pan.
- Combine the mix, oil, water, and eggs.
- Add 1 Tbsp Coconut Extract and blend until smooth.
- Fold in about ½ - ¾ cups of the coconut flakes.
- Pour the mixture into the pan and bake as directed.
- Allow the cake to cool 20 minutes.
Poke holes in an even fashion over the top of the cake (about 2” or so apart). This will help the Cream of Coconut and the Sweetened Condensed Milk sink into the cake. Pour the ½ can of Cream of Coconut and the entire can Sweetened Condensed Milk slowly over the cake, allowing the cake to absorb it.
Cover and refrigerate the cake overnight – if you don’t have the time to refrigerate it overnight, refrigerate for as many hours as possible. The following day – using a spatula, spread a nice layer of Cool Whip (aim for between 1/2” and 1 1/2” thickness). Be sure to cover the entire top of the cake. Finally, sprinkle the remaining coconut flakes over the top of the Cool Whip.
Keep covered and refrigerated until serving. Enjoy!!