Description
This Coconut Poke Cake is absolutely delicious! It’s super moist with so much coconut flavor. The perfect springtime cake recipe!
Ingredients
Scale
Coconut Cake
- 1 (15.25- ounce) box white cake mix
- Ingredients on box to make the cake (oil, egg whites, water)
- 1/2 teaspoon coconut extract
- 1/2 cup sweetened flaked coconut
- 1 (14- ounce) can sweetened condensed milk
- 1 (15- ounce can) cream of coconut (like Coco Lopez)
Coconut Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon coconut extract
- optional garnish – 1/2 cup flaked coconut and/or fresh berries
Instructions
- Cake: Preheat the oven to 350°F. Coat a 9 x13-inch baking dish with nonstick spray and set aside.
- Prepare the cake according to package directions, adding in 1/2 teaspoon coconut extract with the liquids.
- Fold in 1/2 cup of the flaked coconut and then spread the batter into the prepared pan.
- Bake the cake according to the package directions or until the center is set and a toothpick inserted into the center comes out clean.
- While the cake is baking, stir together the sweetened condensed milk and cream of coconut. Set aside.
- When the cake is done, poke holes evenly all over the top using a large fork while it is still hot. Immediately pour the sweetened condensed milk mixture evenly on top of the cake, and allow the cake to cool completely.
- Frosting: In a bowl of a stand mixer fitted with a whisk attachment mix the cream cheese and powdered sugar together until smooth. Add in the heavy cream and coconut extract and mix on medium-high speed until stiff peaks form.
- Spread frosting onto the cooled cake and garnish with flaked coconut and berries if desired.
- Chill the cake for at least 2 hours before serving.
Notes
Store airtight in the refrigerator for up to 3 days.
