My mother-in-law shared this easy coconut poke cake recipe with me several years ago. And since it was so simple, it’s stuck with me. There are different ways you can prepare this. But I don’t enjoy super sweet treats, so this one is toned down. Though, you can change it if you prefer. The coconut milk is on the baking aisle, and it’s unsweetened. Furthermore, I used less coconut milk than in the past, because my coconut cakes would be soggier than I liked. Also, on my cake, I used half unsweetened coconut flakes and half sweetened. Thus, it was just right for my house. Please enjoy this recipe.
Ingredients for Coconut Poke Cake
- 1 package of Duncan Hines white cake mix
- 3 egg whites
- 1 c water
- 1/3 c vegetable oil
- 11.1 oz of coconut milk
- 1 – 1 1/2 c of whipping cream
- 3 tsp of Truvia
- and 1 to 2 cups of shredded coconut
Instructions for Easy Coconut Poke Cake
- Preheat oven to 350°, and grease bottom and sides of 13×9 inch pan with non-stick cooking spray.
- Blend cake mix, egg whites, water, and oil in a medium size bowl at low speed for ~ 30 seconds. Then beat for 2 minutes at medium speed.
- Next, pour into greased pan and bake on center rack for 25 minutes, or until toothpick inserted in the middle comes out clean.
- With a wooden skewer, poke holes on top of the cake to within an inch of the edge.
- Then pour the coconut milk evenly over the top of the cake.
- Allow cake to cool completely. (In my house it took a little over an hour.)
- With an electric mixer, beat the whipping cream until thick; add the Truvia and mix.
- Then frost the cake evenly with the whipping cream, and top with the shredded coconut.
- Refrigerate until ready to serve.
If you made this, what did you think? Do you have a favorite poke cake recipe you want to share? I would love to hear.
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Chicken Girl 