My husband, Mark, is OBSESSED with this cake. The first time I made it, he ate three slices in one sitting – no joke! Now, whenever he needs a little pick-me-up or we have friends coming over, he’s like, “Honey, you know what would be AMAZING? That coconut cake!” My little one, Lily, loves helping me poke the holes (that’s her official job). It’s become a family tradition, and I can’t wait for you to make it part of yours!

Why You’ll Love This Coconut Poke Cake Recipe

Okay, besides the fact that it tastes like a tropical vacation, here’s why you’ll become addicted:

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It’s ridiculously easy: Seriously, if I can do it (and I burn toast sometimes), you definitely can.
Super moist: None of that dry, crumbly cake nonsense here. This baby is soaked in coconut milk, making it melt-in-your-mouth amazing.
It’s a crowd-pleaser: I’ve never met anyone who doesn’t like it. Even picky eaters will devour it.
You can customize it: Throw in some chocolate chips, add a layer of pineapple… the possibilities are endless.
Because coconut: Need I say more?

How to Make It

Alright, so first, you’re gonna bake a simple white cake mix according to the box – don’t overthink it, okay? While that’s baking, grab a can of sweetened condensed milk (trust me on this) and a can of coconut milk. Once the cake is out of the oven and still warm (but not so hot that you burn yourself, obviously), use the handle of a wooden spoon (or a chopstick, whatever’s handy) to poke holes all over it. Don’t be shy – the more holes, the better!

Now, pour that glorious sweetened condensed milk evenly over the cake, letting it seep into all those little holes. Do the same with the coconut milk. You want that cake SOAKED. Next, let it cool completely. I usually stick it in the fridge to speed things up because, let’s be honest, patience isn’t my strong suit.

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For the frosting, whip up some heavy cream with a little powdered sugar and vanilla extract until you get stiff peaks. Spread that dreamy frosting all over the cooled cake, and then sprinkle generously with toasted coconut flakes. If you’re feeling fancy, you can add some shaved coconut too. And then… DIG IN!

Ingredient Notes

White Cake Mix: Any brand will do, seriously. I’ve even used the store brand when I was feeling thrifty. Just make sure it’s white, so you get that nice contrast with the coconut.
Sweetened Condensed Milk: Do NOT skip this. It’s what makes the cake unbelievably moist and sweet. I tried using regular milk once when I was out, and it was a disaster.
Coconut Milk: Full-fat is the way to go here. It adds so much richness. The light stuff just doesn’t cut it, IMO.
Heavy Cream: Make sure it’s cold, like straight-from-the-fridge cold. Otherwise, it won’t whip up properly, and you’ll have a soupy mess. Ask me how I know.
Powdered Sugar: This dissolves easily and gives the frosting a smooth texture. Granulated sugar will make your frosting grainy, and nobody wants that.
Vanilla Extract: A must for that classic frosting flavor. Don’t cheap out on this one. A good quality vanilla makes all the difference.
Toasted Coconut Flakes: Toasting them brings out so much flavor! Just watch them carefully in the oven or a pan because they burn easily. I’ve definitely had to throw out a burnt batch or two.

Recipe Steps:

Bake cake mix according to package instructions.
Poke holes all over the warm cake.
Pour sweetened condensed milk evenly over the cake.
Pour coconut milk evenly over the cake.
Cool cake completely (refrigerate to speed up).
Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread frosting over the cooled cake.
Sprinkle with toasted coconut flakes.
Serve and enjoy!

What to Serve It With

Honestly, this cake is pretty perfect on its own. But if you’re feeling extra, a scoop of vanilla ice cream or a dollop of whipped cream never hurts. And if you want to get REALLY fancy, add some fresh berries.

Tips & Mistakes

Don’t overbake the cake: A dry cake won’t absorb the coconut milk as well.
Make sure the cake is cool before frosting: Otherwise, your frosting will melt into a soupy mess.
Toast the coconut flakes: It really does make a difference in flavor.
Don’t be afraid to experiment: Add chocolate chips, nuts, or fruit to the cake or frosting.
If you burn the coconut (like I always almost do), just toss it and start over. Burnt coconut is NOT a good flavor.

Storage Tips

If you have any leftovers (which is rare), store them in an airtight container in the fridge. It’ll stay good for about 3-4 days. And yes, you can totally eat it cold straight from the fridge. I won’t judge if you have a slice for breakfast either. Been there, done that!

Variations and Substitutions

Different extracts: Swap the vanilla extract in the frosting for coconut extract or almond extract for a different flavor twist.
Chocolate chips: Mix chocolate chips into the cake batter or sprinkle them on top of the frosting.
Nuts: Add chopped macadamia nuts or pecans for some crunch.
Pineapple: Add a layer of crushed pineapple between the cake and the frosting for a tropical vibe.
If you’re out of heavy cream: You can try using whipped topping, but it won’t be quite the same. I’ve done it in a pinch, and it’s still decent.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use a gluten-free cake mix! I’ve done it more times than I can count. Still tastes bomb.

Do I have to poke a lot of holes? What happens if I skip this step?

Yes! The holes are what let the coconut milk and sweetened condensed milk soak into the cake. If you don’t poke enough holes, it won’t be nearly as moist and delicious.

Can I use canned coconut milk instead of fresh?

You should only use canned coconut milk for this recipe.

How sweet is this? Can I tone it down a bit?

It is pretty sweet, thanks to the sweetened condensed milk! If you want to tone it down, you could use less sweetened condensed milk or use unsweetened coconut flakes.

What if I skip the toasting the coconut?

It’s fine. It still tastes delicious!

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