Coconut Poke Cake Recipe

White cake mix: A convenient base for the cake, providing a light and fluffy texture.

Coconut milk: Adds a rich, tropical flavor and moistness to the cake.

Sweetened condensed milk: Provides sweetness and a creamy texture that soaks into the cake.

Whipped topping: A light and airy topping that complements the rich cake.

Toasted shredded coconut: Adds a crunchy texture and enhances the coconut flavor.

When poking holes in the cake, make sure they are evenly spaced and go deep enough to allow the coconut milk and sweetened condensed milk mixture to fully penetrate. This ensures that every bite is moist and flavorful. Additionally, toasting the shredded coconut enhances its natural sweetness and adds a delightful crunch to the cake.

• white cake mix - Substitute with yellow cake mix: Yellow cake mix can be used as it has a similar texture and flavor profile, though it will impart a slightly richer taste due to the presence of egg yolks.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, nutty flavor. Ensure to use unsweetened almond milk to control the sweetness of the cake.

• sweetened condensed milk - Substitute with evaporated milk and sugar: Mix evaporated milk with sugar to achieve a similar consistency and sweetness level as sweetened condensed milk.

• whipped topping - Substitute with whipped cream: Freshly whipped cream can be used for a more natural and rich topping. Sweeten it lightly to match the sweetness of the whipped topping.

• toasted shredded coconut - Substitute with toasted almond flakes: Toasted almond flakes provide a similar crunchy texture and a complementary nutty flavor.

• To keep your coconut poke cake fresh and delicious, first ensure it is completely cooled. This prevents condensation from forming inside the storage container, which could make the cake soggy.
• Once cooled, cover the cake tightly with plastic wrap or aluminum foil. Alternatively, you can transfer it to an airtight container. This helps to lock in moisture and keep the cake from drying out.
• Store the cake in the refrigerator. The whipped topping and coconut milk mixture need to stay chilled to maintain their texture and flavor. The cake can be refrigerated for up to 4 days.
• For longer storage, consider freezing the cake. First, cut the cake into individual servings. This makes it easier to thaw only what you need.
• Wrap each piece of cake in plastic wrap, ensuring it is tightly sealed. Then, place the wrapped pieces in a freezer-safe bag or container. This double-layer protection helps prevent freezer burn.
• Label the container with the date. This helps you keep track of how long the cake has been stored.
• When you're ready to enjoy a piece, thaw it in the refrigerator overnight. This gradual thawing process helps maintain the cake's texture and flavor.
• For a quicker option, you can thaw the cake at room temperature for about 1-2 hours. However, avoid leaving it out for too long to prevent the whipped topping from melting.
• Once thawed, you can refresh the cake by adding a bit more toasted shredded coconut on top before serving. This adds a delightful crunch and enhances the coconut flavor.

• Preheat your oven to 300°F (150°C). Place the coconut poke cake in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use the microwave. Place a slice of coconut poke cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 30-45 seconds. Check if it's warm enough; if not, continue heating in 10-second intervals.

• If you prefer a more even reheating, use a steam method. Place the coconut poke cake on a heatproof plate and set it over a pot of simmering water. Cover the pot and steam for about 5-7 minutes. This method helps maintain the cake's moisture and texture.

• For a unique twist, try reheating in a skillet. Lightly grease a non-stick skillet with butter or coconut oil. Place a slice of coconut poke cake in the skillet over medium-low heat. Cover with a lid and heat for about 2-3 minutes on each side, ensuring it doesn't burn. This method can give the edges a slight crispness while keeping the inside moist.

• Oven: Used to bake the cake at the required temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan in which the cake mix is baked.

• Mixing bowl: Used to combine the coconut milk and sweetened condensed milk.

• Wooden spoon: Utilized to poke holes all over the cake after it has cooled slightly.

• Spatula: Handy for spreading the whipped topping evenly over the cake.

• Measuring cup: Essential for measuring the toasted shredded coconut.

• Refrigerator: Needed to chill the cake for at least 2 hours before serving.

• Toaster or oven: Used to toast the shredded coconut to a golden brown.

• Cooling rack: Allows the cake to cool evenly after baking.

• Knife: Useful for cutting and serving the cake once it has set.

Use pre-toasted coconut: Save time by purchasing pre-toasted shredded coconut instead of toasting it yourself.

Combine milks ahead: Mix the coconut milk and sweetened condensed milk ahead of time and store in the fridge.

Quick cooling: Place the cake in the fridge to cool faster before adding the milk mixture.

Ready-made whipped topping: Use store-bought whipped topping to save time on making your own.

Pre-make cake mix: Prepare the white cake mix batter the night before and store it in the fridge.