Easy Coconut Poke Cake is the perfect make-ahead, warm weather dessert. This short cut recipe inspired by Tres Leches Cake starts with a boxed cake mix—so easy! But with the addition of creamy coconut milk and decadent sweetened condensed milk, this cake is anything but basic. For best results, soak your cake overnight!
EASY COCONUT POKE CAKE
1 boxed white or yellow cake mix (plus ingredients on package for preparation—typically eggs, water and oil)
8 oz. sweetened condensed milk
8 oz. coconut milk
1 8oz. container whipped topping
½ c. sweetened coconut flakes
Prepare cake mix and bake in a 9×13 in. glass baking dish according to package directions. Remove from oven and allow to cool slightly. While still warm, use a fork or wooden skewer to poke holes all over the surface of the cake. (It’s ok if it looks a little messy! It will be covered up!) Mix the sweetened condensed milk and the coconut milk together until combined (You could probably get away with using all the liquid in both cans. Also I’m not great with fractions—3/4 of a 14 oz can isn’t 8 oz. haha! But it came out just fine 🙂 Pour the milks over the entire cake. Once the cake has cooled to room temperature, refrigerate for at least 8 hours—overnight is ideal—for the sweet milk mixture to be absorbed into the cake. Be sure to thaw your whipped topping overnight too so it’s ready to frost your cake! When ready to serve, spread the whipped topping evenly over top and sprinkle with shredded coconut. ENJOY!
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