Coconut Cream Poke Cake


– 1 (15.25 oz) white cake mix – 1 (15. oz) can, Cream of Coconut (like Goya brand), divided into (3) 1/2 cup portions – 1 1/2 c. water – 2 egg whites – 1/2 c. vegetable oil (or coconut oil) – 1 (8 oz.) container, Cool Whip (thawed) – 1 c. sweetened flake coconut (toasted or untoasted)


Step 1

Preheat oven to 350 degrees. Spray a 9 x 13" pan with non-stick baking spray. Set aside. If you want to toast some or all of your flake coconut, place on a flat baking sheet at toast in the oven at 350 degrees for 8-10 minutes, stirring/tossing the coconut ever 2 minutes or until the coconut becomes light brown.

Step 2

With a hand or stand mixer, mix the cake mix, 1/2 cup of cream of coconut, water, egg whites and oil. Mix batter until smooth. Pour into the prepared 9 x 13" pan and bake at 350 degrees for 26-28 minutes. Cake will be light golden brown on top.

Step 3

Remove cake from oven. Let set for 10 minutes to cool slightly. While still warm, poke holes into the cake using the end of a chop stick or wooden spoon. Drizzle the second 1/2 cup portion of the cream of coconut on top of and into the holes of the warm cake.

Step 4

Refrigerate the drizzled cake for one hour or until completely cooled. Fold together the Cool Whip and the final 1/2 cup portion of the cream of coconut. Spread the cream topping over the top of the cooled cake, lightly pressing the cream into the holes of the cake.

Step 5

Top with the sweetened flake coconut. Slice and enjoy!

Check out a couple of our other coconut dessert recipes below!