Q: Can I make coconut poke cake without cream of coconut?

A: You can use a full 14 ounce can of sweetened condensed milk mixed with 1/4 cup of coconut milk instead, but you will lose a good bit of the coconut flavor. Cream of coconut is what makes this cake taste the way it does.

Q: Why is my poke cake soggy on the bottom?

A: Too much liquid, or you poured it too fast. Add the soak slowly and stop when the top stops absorbing it. You do not have to use the whole can.

Q: How long does coconut poke cake need to chill?

A: One to two hours minimum. Overnight is better. The filling needs time to settle into the crumb instead of sitting in puddles.

Q: Can I use a white cake mix instead of coconut?

A: Yes, and most recipes do. I like the Pillsbury coconut flavored mix because it doubles up on the coconut, but white cake mix works fine.

Q: Can I make this ahead for a party?

A: That is exactly what it is built for. Bake, soak, and chill the day before, then whip the cream and frost it a few hours before you leave.

Coconut Poke Cake Recipe With Cream of Coconut

Ingredients

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For the Cake:

1 box Pillsbury Moist Supreme Coconut Cake Mix
1/2 cup water
1/2 cup Fairlife skim milk
1/2 cup light olive oil
3 large eggs

For the Soak:

1 can cream of coconut, 15 ounces, I use Coco Lopez
1/2 cup sweetened condensed milk
1 teaspoon vanilla bean paste

For the Whipped Cream Topping"

1 1/2 cups heavy whipping cream, very cold
1/2 cup confectioners' sugar
1 teaspoon vanilla bean paste
Most of one 7 ounce package sweetened shredded coconut

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Instructions

Mix and bake the cake. Preheat to 350 degrees. Beat the cake mix, water, Fairlife milk, light olive oil, and eggs together for about 2 minutes until smooth. Pour into a greased 9×13 pan and bake 25 to 30 minutes, until a toothpick comes out clean.
Pro tip: Taste the batter. If it tastes good going in, it will taste good coming out.
Let it rest 10 minutes. Set the pan on a rack and walk away for exactly ten minutes.
Pro tip: Warm cake soaks. Cold cake does not. Do not skip this window.
Poke the holes. Use the handle end of a wooden spoon and poke holes about every inch, all the way to the bottom of the pan.
Pro tip: Wiggle the handle a little as you pull it out so the hole stays open.
Mix the soak. Stir together the cream of coconut, the half cup of sweetened condensed milk, and the vanilla bean paste until smooth.
Pour it in slowly. Spoon the mixture over the cake a little at a time, nudging it into the holes with the back of the spoon.
Pro tip: You do not have to use every drop. If the top starts to pool and look soupy, stop there.
Chill 1 to 2 hours. Cover the pan and put it in the refrigerator. This is where the cake actually becomes what it is supposed to be.
Whip the cream. Right before serving, beat the cold heavy cream with the confectioners’ sugar and vanilla bean paste until it holds firm peaks.
Pro tip: Chill your bowl and beaters in the freezer for ten minutes first and it whips in half the time.
Frost and finish. Spread the whipped cream over the cold cake and cover the whole top with shredded coconut. Slice and serve cold.

Notes

Cream of coconut is found in the drink mixer aisle, not the baking aisle. Use only half the can of sweetened condensed milk so the cake does not get too sweet. The cake is best made a day ahead and frosted the day you serve it.

Author: Susan Buonpane
Prep Time: 15 minutes
Cook Time: 30 minutes + Chill time 2 hours
Category: Dessert
Method: Baking
Cuisine: American