Coconut Poke Cake
Boxed cake mix is dressed up with a sweet cream of coconut filling and frosted with whipped topping and shredded coconut. This easy Coconut Poke Cake is a delicious dessert that makes enough to feed a crowd.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Cake, Dessert
Cuisine: American
Servings: 15
Calories: 411kcal
- 16.25 ounce package white cake mix like Betty Crocker Super Moist White Cake Mix
- 3 large eggs
- 1 cup water
- ½ cup vegetable oil
For the Coconut Cream Topping
- 15 ounces cream of coconut
- 14 ounces sweetened condensed milk
- ½ cup sour cream light or regular
For the Whipped Topping Layer
- 8 ounces frozen whipped topping like Cool Whip, thawed
- 1 cup sweetened shredded coconut
Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with nonstick cooking spray.
Prepare the cake as instructed on the box mix using whole eggs (not egg whites), water, and vegetable oil. Bake in the prepared baking dish for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Meanwhile, in a small bowl, combine the cream of coconut, sweetened condensed milk, and sour cream.
Remove the cake from the oven. Using a wooden skewer, pierce all over the top of the cake to within 1-inch of the edge. Spoon the cream of coconut mixture evenly over the cake, spreading it gently with the back of a spoon to fill the holes. Cool completely. At this point, the cake can be covered and refrigerated overnight, if desired.
When ready to serve, spread whipped topping over the cake and sprinkle with the shredded coconut.
Calories: 411kcal | Carbohydrates: 66g | Protein: 6g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 309mg | Potassium: 183mg | Fiber: 2g | Sugar: 52g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 171mg | Iron: 1mg