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Toasted Coconut Poke Cake

This heavenly dessert combines fluffy white cake with a luscious coconut filling, creating a satisfying treat that’s both beautiful and utterly delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Easy
Servings: 12 servings

Ingredients

Cake Ingredients

  • 1 box white cake mix 15.25 ounces
  • 1 cup water as per box instructions
  • 3 large eggs as per box instructions
  • 1/3 cup oil as per box instructions

Coconut Filling Ingredients

  • 5 ounces sweetened condensed milk
  • 1 cup coconut milk
  • 3.4 ounces instant coconut cream pudding mix
  • 2 cups 2% milk

Topping Ingredients

  • 8 ounces Cool Whip thawed
  • 1 cup shredded sweetened coconut toasted

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large mixing bowl, prepare the white cake mix according to the package instructions, which typically includes adding eggs, water, and oil. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  • Once your cake has cooled completely, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1-inch apart. Be sure not to poke all the way through to the bottom, as you want to create pockets for the coconut filling.
  • In a medium bowl, combine the sweetened condensed milk, coconut milk, and instant coconut cream pudding mix. Whisk together until smooth and well combined. Then, slowly pour this coconut mixture over the poked cake, ensuring it seeps into the holes. Spread it evenly over the surface, allowing it to soak into the cake.
  • Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, but ideally overnight. This chilling time allows the flavors to meld and the cake to absorb the coconut mixture fully.
  • After chilling, take the cake out of the refrigerator and spread the thawed Cool Whip evenly over the top of the cake. Then, sprinkle the toasted shredded coconut generously over the Cool Whip layer. For an extra touch, you can toast some additional coconut to sprinkle on top just before serving.

Equipment

  • Mixing Bowl
  • Baking Pan
  • Whisk

Notes

Toasting your coconut enhances its flavor and adds a delightful crunch, so don’t skip this step!