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Raise your hand if you've made a poke cake before. They're delicious, right? I have to admit that the first time I saw how a poke cake was made, I was really skeptical. I wasn't sure I wanted a bunch of liquid poured onto (or into) a cake. To me, it seemed as if doing something like that would ruin it completely. How would you even cut a mushy cake, right?
Well, to my surprise, I found out that poke cakes are anything but mushy. They're so incredibly moist and flavorful. What you pour onto a poke cake soaks right into the cake. The result isn't wet and heavy, it's actually fluffy and moist.
The Coconut Poke Cake I'm sharing today is SO EASY to make. Of course I cheated a little and used a boxed cake mix, because like you, I'm busy, and I'm always looking for simple, BUT delicious desserts.
The beauty of a poke cake is what's inside. I used a wooden skewer to poke holes into the cake after I baked it and then I poured a combination of Cream of Coconut and sweetened condensed milk over the top. Here's where you need to gauge whether or not you want to pour ALL of the coconut mixture onto the cake. I normally pour ½ - ¾ of the mixture onto the cake, just to ensure that it doesn't get too heavy. You don't want the cake to be overly moist at the bottom of the pan.
Now, if you've never purchased Cream of Coconut before, you can usually find it by the alcoholic mixers. It's used in drinks like Pina Coladas. We took a trip to the Dominican Republic early this year and became great friends. 🙂
Just for fun, I put together a little video for you of the pouring step. The coconut mixture will soak into the entire cake within minutes. This is my second favorite part about making a poke cake. My first, is eating it.
So, after the coconut mixture has soaked into the cake, it's time for the frosting.
You never want a heavy frosting on a poke cake. You want to keep it light and fluffy. So, for this cake, I made a light and airy cream cheese frosting that goes together in minutes. We want to keep this simple, right? From cake to frosting, there's nothing difficult about this dessert. I love that.
Now, if you have a light and fluffy frosting recipe of your own, by all means, you can use that, too. Just keep it light. No heavy buttercream.
Alright, take some sweetened coconut and sprinkle it over the top of the cake. This is the finishing touch, and what gives the cake a little more coconut flavor.
Just to set expectations, even if you have someone in the family who isn't crazy about coconut, they'll still love this cake. The coconut taste is actually very subtle. If you find you want to amp up the coconut flavor a bit, you could always add a little coconut extract to the cake mix before you bake it as well.
Can I let you in on one more secret? Don't serve this cake immediately. Get it in the refrigerator and let it set for a few hours, preferably overnight. The flavor gets even better. Truth. So, again, if you've never made a poke cake, you should. And this simple recipe would be a perfect place to start!
Coconut Poke Cake
Ingredients
- Boxed white cake mix (with ingredients to prepare as directed)
- 15 oz. cream of coconut (found in the aisle by the alcoholic mixers)
- 14 oz. sweetened condensed milk
- 12 oz. sweetened coconut
- FOR THE FROSTING
- 8 ounces cream cheese (softened)
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
- ½ cup sugar
Instructions
- Prepare boxed cake as directed and remove from oven.
- While still warm, poke holes into the cake (I used a wooden skewer).
- In a bowl, mix together Cream of Coconut and sweetened condensed milk.
- Pour the coconut mixture over the warm cake.
- Allow to cool.
- Frost when cooled and refrigerate for at least 2-3 hours.
- FOR THE FROSTING
- Mix together the cream cheese and sugar.
- Add the heavy cream and mix on high until thickened.
- Mix in the vanilla extract.
Notes
- Poking Holes: When poking holes into the baked cake, ensure they are evenly distributed to allow the coconut mixture to seep into the cake evenly. Use a wooden skewer or the handle of a wooden spoon to create the holes. Make the holes about 1 inch apart to ensure that the coconut mixture penetrates throughout the cake, resulting in a moist and flavorful texture.
- Coconut Mixture Consistency: Mix the cream of coconut and sweetened condensed milk thoroughly until well combined. This mixture serves as the key element for infusing the cake with coconut flavor and moisture. Pour the coconut mixture over the warm cake immediately after poking the holes to allow it to soak into the cake effectively. The warm cake will absorb the coconut mixture better, resulting in a more flavorful and moist cake.
- Frosting Technique: When preparing the frosting, ensure that the cream cheese is softened to room temperature to achieve a smooth and creamy consistency. Beat the cream cheese and sugar together until light and fluffy before adding the heavy cream and vanilla extract. Whip the mixture on high speed until it thickens and forms stiff peaks. Spread the frosting evenly over the cooled cake for a deliciously creamy topping. Refrigerate the cake for at least 2–3 hours before serving to allow the flavors to meld together and for the cake to set properly.
Brenna @ Life After Laundry
This cake looks amazing! Thanks for sharing this with the Tips & Tricks Link Party! Pinned!
Brandi Clevinger
Mmmmm...I love coconut! And coconut and boxed cake mixes were on sale this week, so I stocked up. Printing this out to try it! Thanks! I found your post at Inspire Me Mondays.
Sara
Awesome! I hope you enjoy it, Brandi!
Laura @PetiteAllergyTreats
Coconut poke cake sounds amazing! And that frosting!
Jaren (Diary of a Recipe Collector)
That sounds like the yummiest poke cake ever!!
Sara
Thank you, Jaren!
Connie | URBAN BAKES
Oh wow, this looks like a dream. I love this all this coconut flavor!
Meg @ The Housewife in Training Files
OMG that glaze? Can I just have a big ol spoon please?
Beth
You know what would go great with this cake? Chocolate ice cream 🙂 YUM!!
Sara
Mmmm. . .I'm in, Beth! For sure!
Kacey @ The Cookie Writer
This looks amazing! I am a huge coconut lover. I will be honest, I have never made a poke cake before but have always wanted to. I don't know what is stopping me!
Cate | Chez CateyLou
I'm kind of embarrassed to say to that my hand is not raised...I have never made a poke cake! But I really want to - yours looks so moist and delicious! Love the coconut, yum!
Sara
Once you make a poke cake, you'll make them more often for sure!
Irina
Cake looks delish, especially frosting 🙂 Can you tell me what brand of cake mix you are using? I usually do not use boxed cake mixes but would like to try.Thanks 🙂
Sara
Hi Irina, I used Betty Crocker Super Moist White Cake Mix. Good luck!
Irina
Thanks for your reply, Sara 🙂
Marlene Schlegel
Looks Yummy!!! I will have to try this one I always liked coconut.