Description
This Creamy Coconut Cake is a luscious dessert that combines the moistness of a white or yellow cake with a rich coconut cream filling and a fluffy whipped topping, finished with toasted shredded coconut for an extra burst of tropical flavor. Perfectly balanced and easy to prepare, this poke cake is sure to become a favorite for coconut lovers and makes an impressive treat for any occasion.
Ingredients
Scale
For the cake:
- 1 box white or yellow cake mix (15.25 oz)
- 1 cup canned coconut milk (full-fat, shaken)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon coconut extract (optional)
For the coconut cream filling:
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup canned coconut milk
- 1/2 teaspoon vanilla or coconut extract
For the topping:
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 to 1 1/2 cups sweetened shredded coconut, toasted or plain
Instructions
- Prepare the cake batter: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a large bowl, combine the cake mix, coconut milk, vegetable oil, eggs, and coconut extract if using. Beat the mixture on medium speed for 2 to 3 minutes until the batter is smooth and well blended.
- Bake the cake: Pour the prepared batter into the greased baking pan, spreading it evenly. Place it in the oven and bake for 28 to 32 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Make the coconut cream filling: While the cake bakes, whisk together the sweetened condensed milk, coconut milk, and vanilla or coconut extract in a bowl until smooth and well combined.
- Poke the cake and add filling: Once the cake is done baking, remove it from the oven and immediately use a skewer or fork to poke holes all over the surface of the warm cake. Slowly pour the coconut cream mixture evenly over the cake, allowing it to seep into the holes for maximum moisture and flavor. Let the cake cool completely to room temperature.
- Top and chill the cake: After the cake has cooled, spread the thawed whipped topping evenly across the surface. Sprinkle the shredded coconut evenly on top — use toasted coconut for a deeper flavor if desired. Refrigerate the cake and chill it for at least 2 hours before serving to let the flavors meld and the texture set.
Notes
- For a richer, creamier texture, substitute the whipped topping with homemade whipped cream.
- This cake benefits from resting in the refrigerator and can be made a day ahead, allowing the flavors to develop fully.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring occasionally until golden brown.
