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Slice of Moist, Fluffy Coconut Cake
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Fluffy and Moist Coconut Cake

This coconut poke cake is a simple dessert that is both light and moist. It has a delicious creamy coconut flavor and tres-leches type consistency!
Prep Time10 minutes
Cook Time35 minutes
Adding the poke cake sauce and topping + cooling45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: coconut cake, poke cake
Servings: 15 slices

Equipment

  • 1 Mixing bowl
  • 1 9x13 pan
  • 1 Spatula
  • 1 set of measuring cups
  • 1 straw/back of a wooden spoon
  • 1 hot pad

Ingredients

  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 can sweetened condensed milk 8 oz
  • 1 bottle cream of coconut 16.9 fl oz
  • 1 tub Cool Whip

Optional

  • 1 bag shredded coconut
  • 1 tub fresh strawberries

Instructions

  • In a mixing bowl, wisk together the yellow cake mix according to package instructions. Add any required ingredients. Typically eggs, oil, and water.
  • Pour the mixture into a greased 9x13 pan and bake according to the instructions on the back.
  • Remove the cake from the oven.
  • While the cake is still warm, poke holes all over the cake with the end of a wooden/plastic large spoon or use a straw to create round holes.
  • Mix together 1 can sweetened condensed milk with 1 container of cream of coconut. Pour over cake and cool completely, allowing it to soak into the cake.
  • Top cooled cake with 8oz container of defrosted cool whip and shredded coconut (either sweetened or unsweetened).
  • Refrigerate until ready to serve.

Notes

While the cake still tastes good warm, it is significantly better cooled! 

Nutrition

Serving: 1slice