Coconut Poke Cake

After a week of vacation and catching up, I’m back in the kitchen. Watch out!

Here’s a super delicious and easy recipe that’s great for a potluck. I’ve made this many times and it’s always a crowd-pleaser. It’s probably the most moist cake you’ve ever tasted. Enjoy!


1 (18.25 oz) package white cake mix
1 (14 oz) can cream of coconut
1 (14 oz) can sweetened condensed milk
1 (16 oz) package frozen whipped topping, thawed
8 oz flaked coconut


  1. Prepare and bake cake according to directions.
  2. Remove cake from oven. Keep the oven on.
  3. While still hot, poke lots of holes all over the cake.
  4. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the hot cake.
  5. While waiting for the cake to cool, spread coconut on baking sheet and cook for 5-7 min. Toss a few times while cooking. Watch VERY carefully as it will burn quickly.
  6. Let cake cool completely then frost with the whipped topping and top with the toasted, flaked coconut.
  7. Keep cake refrigerated.

18 (or more) servings

Slightly adapted from Duncan Hines

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