There’s something magical about recipes that get passed down through friends. This coconut poke cake recipe came to me from my high school friend’s mom over 15 years ago, and it’s been a constant in my kitchen ever since. What makes it special isn’t just its incredible taste – it’s how ridiculously simple it is to make.
If you’ve ever had tres leches cake, this is its laid-back cousin. Instead of three milks, we’re using two: sweetened condensed milk and coconut milk. The result? A perfectly moist, tropical-inspired cake that’s impossible to mess up.
Why This Recipe Works
- Uses simple pantry ingredients and a box cake mix
- Can be made ahead (actually gets better overnight!)
- Perfect for warm weather gatherings
- No fancy decorating skills needed
Ingredients
For the Cake:
- 1 box white cake mix
- 3 egg whites
- ¾ cup + 2 tablespoons water
- ¼ cup vegetable oil
- Additional ingredients as specified on your cake mix box
For the Milk Mixture:
- 8 oz (about ¾ can) sweetened condensed milk
- 8 oz (about ¾ can) unsweetened coconut milk, well shaken
For the Topping:
- 1 (8 oz) container whipped topping (Cool Whip)
- Sweetened coconut flakes for sprinkling
Essential Tips Before Starting
The real game-changer with this recipe is in the details. First off, don’t skip shaking that can of coconut milk – the cream and liquid separate naturally, and you want them fully combined. I’ve opened an unshaken can before, and trust me, you’ll end up with very uneven soaking if you skip this step.
For the holes in your cake, smaller is actually better here. While traditional poke cakes often call for the handle of a wooden spoon, I’ve found that using a fork creates the perfect-sized holes that help the milk mixture distribute more evenly throughout the cake.
Step-by-Step Instructions
- Prepare the Cake:
- Preheat your oven to 350°F
- Butter and flour a 9×13 inch glass baking dish
- Mix the cake according to package directions using the egg whites, water, and oil
- Pour into prepared pan (source: Ineskohl.info)
- Bake for about 25 minutes, or until a toothpick comes out clean
- Prepare the Milk Mixture:
- While the cake bakes, combine about ¾ can each of sweetened condensed milk and coconut milk
- Whisk together until smooth
- Set aside at room temperature
- The Important Part – Creating the Poke Cake:
- While the cake is still warm, use a fork to poke holes all over the surface
- Pour the milk mixture slowly over the entire cake
- Let it sit at room temperature until the cake cools down
- Refrigerate for at least 6 hours (overnight is even better)
- The Finishing Touch:
- Top with the entire container of whipped topping
- Sprinkle generously with sweetened coconut flakes
- Return to the refrigerator until ready to serve
Make-Ahead Tips
While you can certainly serve this cake the same day, I’ve found it’s actually better when made a day ahead. The extra time allows the milk mixture to fully incorporate into the cake, making every bite perfectly moist.
Storage Notes
If you’re using Cool Whip (which I recommend), this cake keeps beautifully in the refrigerator for several days. While you could use homemade whipped cream, I’ve learned from experience that it’s best to stick with Cool Whip if you’re planning on having leftovers – homemade whipped cream tends to break down after a day.
Final Thoughts
This coconut poke cake has been my go-to dessert for everything from summer barbecues to holiday gatherings. It’s one of those recipes that proves sometimes the simplest things really are the best. Every time I make it, someone asks for the recipe, and now it’s become their family favorite too.
Remember, the key to success with this cake isn’t in fancy techniques or hard-to-find ingredients – it’s in giving it time to chill and letting those milks work their magic. Start it in the morning or the night before you need it, and you’ll have a dessert that tastes like you spent hours in the kitchen (when really, you barely broke a sweat).
