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Moist Southern Coconut Cake (Poke Cake)


BY DIANA RATTRAY, The Spruce

A cake mix makes Suzy's moist coconut poke cake super easy. Holes are poked in the warm coconut cake and then it is topped simple mixture of sweetened condensed milk and coconut cream. The cooled cake is frosted with whipped cream and flaked coconut.
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Take a look at the reader comments for more suggestions and serving ideas.

If you'd like to toast some of the coconut, spread it in a single layer in a large, dry skillet over medium heat. Cook, stirring and turning constantly until the coconut is lightly browned. Sweetened coconut browns quickly, so watch carefully. Pour into a bowl to cool before sprinkling over the whipped topping. Toasting even a small amount of the coconut adds extra texture and color to the cake.


What You'll Need

1 white cake mix (2 layer size) plus oil, water, and eggs as directed on package
1 can (14 ounces) Coco Casa or another sweet cream of coconut product
1 can (14 ounces) sweetened condensed milk
1 large tub (16 ounces) of thawed frozen whipped topping*
3 1/2 ounces coconut, about 1 1/3 cup or about half of a 7-ounce bag
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How to Make It

  1. Make and bake the cake according to package directions, in a greased and floured 9x13 pan.
  2. As soon as the cake comes out of the oven poke holes all over the cake. In a bowl, combine Coco Casa or another cream of coconut and 1 can of sweetened condensed milk; pour over the cake.
  3. When the cake is completely cool, spread whipped topping over top and sprinkle with coconut.
  4. Cover the cake and refrigerate until it is thoroughly chilled before serving. 

It's a rich cake, so cut small pieces.

Shared by Suzy

*I used 2 envelopes of Dream Whip beaten with 1 cup of cold milk.

[post_ads]Reader Comments

"It must have been amazing ... I wouldn't know. I didn't get any. What I did get were MANY requests to make it again. I made it for a Scout fundraiser. I was gone in less than 4 minutes!" — Nette

"I have used this recipe often, but bake it in  two 8-inch round pans. Follow the same "poke and pour" procedure, then refrigerate the cakes overnight. I use fresh sliced strawberries piled on the top of the bottom layer, then Dream Whip frosting, topped with coconut and a few large whole strawberries. Never any leftovers! Yum." — Karen

"Insanely Delicious. You will be the talk of the party and everyone will ask you for this recipe! Tastes like it is complicated, but it is the EASIEST cake to make! It is beautiful and delicious and you will be asked to bring it again! I made it for our family Easter feast...no leftovers!! Even the kids liked it!! I mixed some of the coconut into the whipped topping to ice the cake and then sprinkled more coconut on top." — Leigh Ann

"This cake is wonderful. It is really moist. I've made it several times and everyone just loves it. It is also so easy to put together. A great dessert for the coconut lover." — Alice

"This cake is luscious. It is super moist and perfect with fruit salad. In my box cake mix, I used coconut oil (pure) and the cake was really much lighter. I made homemade whipped cream and sprinkled the coconut over the cake. It looked like a winter wonderland. I had DEMANDS for the recipe from men and women! It was the hit!" — Irish


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