Light, moist and easy to make, this Coconut Cake poke cake recipe will be a favorite twist on a box cake mix recipe you’ll savor all through the year!
I remember my mom making this coconut cream cake growing up, and it always seemed to be in summertime – although I make it any time of year.
Because it’s a cream cake using a whipped cream topping, we always kept it covered in the fridge and that seemed to make it all the more delicious, moist, and refreshing on a warm day.
This coconut cake recipe uses canned coconut milk – not where you find milk alternatives in the grocery store, but you’ll find it among the Asian cooking section.
It’s unsweetened, which is just fine because this recipe is a twist on a box cake mix … plenty sweet enough!
Coconut Cake Poke Cake
Ingredients:
- 1 box white cake mix
- 3 eggs
- 1/3 cup canola oil
- 1 cup water
- 1 can coconut milk
- 1 container whipped topping, brought to room temperature
- 1 cup coconut flakes, divided
Directions:
Prepare and box cake mix according to package instructions, mixing in 1/2 cup coconut flakes into batter. Pour into a 9″ x 13″ pan (I personally use this 9×13 AirBake covered pan) and bake according to package instructions. Let cool on a wire rack for 10-15 minutes.
Using a small wooden spoon handle or other kitchen utensil (in the photo above I used a white orange peeler), poke holes evenly over the whole cake.
Before opening the can of coconut milk, shake well. You may also need to stir once opened as it tends to separate.
Pour half of the can of coconut milk over the cake. Clearly I missed a few holes!
Spread evenly with a spatula over entire cake.
Mix remaining coconut milk into thawed whipped topping. Spread over cake.
Top with remaining 1/2 cup coconut flakes.
Chill until ready to serve.
When you need to bring a dessert for a pitch-in, try this coconut cake! Any time you can have a twist on a box cake mix, you’re saving time and hassle! Hope you enjoy it!
Coconut Cake | Poke Cake Recipe
Light, moist and easy to make, this Coconut Cake poke cake recipe will be a favorite twist on a box cake mix recipe you'll savor all through the year!
Ingredients
- 1 box white cake mix
- 3 eggs
- 1/3 cup canola oil
- 1 cup water
- 1 can coconut milk
- 1 container whipped topping brought to room temperature
- 1 cup coconut flakes divided
Instructions
-
Prepare and box cake mix according to package instructions, mixing in 1/2 cup coconut flakes into batter.
-
Pour into a 9" x 13" pan and bake according to package instructions.
-
Let cool on a wire rack for 10-15 minutes.
-
Using a small wooden spoon handle or other kitchen utensil, poke holes evenly over the whole cake.
-
Before opening the can of coconut milk, shake well. You may also need to stir once opened as it tends to separate.
-
Pour half of the can of coconut milk over the cake.
-
Spread evenly with a spatula over entire cake.
-
Mix remaining coconut milk into thawed whipped topping. Spread over cake.
-
Top with remaining 1/2 cup coconut flakes. Chill until ready to serve.
This post was originally published 4/2/18.
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I love sharing ways to spend less, so families can do more! My passions are cooking, late night TV and being amused by my witty husband and three kids.
I love coconut cake, and this recipe looks so delicious. Pinned to my Cakes board. Thanks for linking up with us a the #HomeMattersParty this week!
Thanks Nicole!
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