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Coconut Poke Cake

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A light and refreshing coconut dessert that brings a touch of summer nostalgia to your kitchen.

Ingredients

Scale
  • 1 box vanilla cake mix
  • 3 large eggs
  • 1 cup water
  • 1 can (14 ounces) coconut milk
  • 1 cup sweetened shredded coconut
  • 1 container (8 ounces) whipped topping
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Additional shredded coconut for topping

Instructions

  1. Preheat the oven according to the cake mix instructions. Grease a 9×13 inch baking dish.
  2. Prepare the cake batter according to package instructions using the cake mix, eggs, and water. Pour the batter into the prepared baking dish.
  3. Bake until a toothpick comes out clean, about 30-35 minutes.
  4. Remove the cake from the oven and let it cool for about 15 minutes.
  5. Poke holes all over the top of the cake using a wooden spoon or fork.
  6. Combine the coconut milk and sweetened shredded coconut in a mixing bowl. Pour the mixture over the warm cake.
  7. Allow the cake to cool completely in the baking dish, then refrigerate for at least 2 hours.
  8. Mix the whipped topping, powdered sugar, and vanilla extract until well blended.
  9. Spread the creamy mixture over the chilled cake.
  10. Top with additional shredded coconut before serving.

Notes

For richer coconut flavor, consider adding coconut extract. You can also toast the shredded coconut for added texture.

Nutrition

Find it online: https://ameliasweets.com/2026/06/30/coconut-poke-cake/

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