Description
Indulge in the ultimate creamy coconut poke cake, a moist white cake infused with rich cream of coconut and sweetened condensed milk, topped with fluffy Cool Whip and grated coconut. Perfect for any occasion, this decadent dessert is easy to make and even better after chilling overnight.
Ingredients
For the Cake:
- 1 box Duncan Hines White Cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla or almond pudding mix
- 1 tsp vanilla or almond extract
For the Topping:
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 8 oz Extra Creamy Cool Whip
- 12 oz frozen grated coconut
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, eggs, milk, vegetable oil, pudding mix, and extract. Mix until smooth.
- Pour batter into the prepared pan and bake for 32-35 minutes, or until a toothpick comes out clean.
- While the cake is hot, poke holes all over with a skewer or fork.
- Mix cream of coconut and sweetened condensed milk, then pour over the cake, letting it seep into the holes.
- Allow the cake to cool completely.
- Spread Cool Whip evenly over the cake and sprinkle with grated coconut.
- Cover and refrigerate for at least 8 hours before serving.
Notes
- For added texture, top with toasted coconut or chopped almonds.
- Swap extracts or pudding flavors for a personalized touch.
- Ensure the liquid mixture is evenly distributed to avoid soggy spots.
- Prep Time: 15 minutes
- Chilling Time: 8 hours (overnight recommended)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
