Description
This Coconut Cream Poke Cake is a luscious, tropical-inspired dessert featuring a moist white cake infused with rich cream of coconut and topped with light whipped topping and toasted coconut flakes. Its indulgent cream-soaked layers and crunchy coconut topping make it a perfect treat for gatherings or any special occasion.
Ingredients
Cake
- 15.25 oz (432 g) box white cake mix
- 3 large egg whites
- 1 cup water
- ¼ cup oil
Filling and Topping
- 15 oz (425 g) can Cream of Coconut (not coconut milk or cream)
- 8 oz (226 g) tub light Cool Whip
- 2 cups (240 g) toasted coconut flakes
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the cake batter according to the package instructions using 3 large egg whites, 1 cup water, and ¼ cup oil. Pour the batter into the pan and bake for about 23 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely to room temperature.
- Toast the Coconut: Spread 2 cups of coconut flakes evenly on an ungreased baking sheet. Place in the oven at 350°F (175°C) and toast for 3 minutes. Stir the coconut and continue to bake, stirring every 30 seconds to 1 minute, until the coconut turns golden brown. Be vigilant, as coconut can brown and burn quickly. Once toasted, remove from oven and let cool.
- Poke and Soak the Cake: Use a fork to poke holes all over the cooled cake surface. Pour the entire contents of the 15 oz can of Cream of Coconut into a microwave-safe 2-cup measuring cup and heat for 15 seconds. Whisk until smooth. Pour the warm cream of coconut evenly over the cake, allowing it to seep into the holes. Let the cake absorb the liquid for 5 to 10 minutes.
- Frost and Garnish: Spread an even layer of 8 oz light Cool Whip over the soaked cake. Sprinkle the toasted coconut flakes generously on top. Cut into squares and serve immediately. Store any leftovers covered in the refrigerator.
Notes
- The can labeled 'Cream of Coconut' is a sweetened coconut concentrate used in cocktails and desserts, different from coconut milk or coconut cream, which have a different consistency and flavor.
- Be careful when toasting the coconut—stir frequently to prevent burning.
- Use light Cool Whip for a lighter topping, or substitute with whipped cream if preferred.
- Keep leftovers refrigerated to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
