Island Time Coconut Poke Cake
This delicious and super moist coconut cake is one of my most requested recipes. And bonus points for being easy to make! No one will believe that it’s a box cake. Since it’s made in a 13 X 9 pan, it’s easily portable and is the perfect cake for a summer cookout, potluck dinner or to bring to the office as a treat.
Servings
-12
servingsPrep time
15
minutesCooking time
30
minutesIngredients
1 box of classic white cake mix (I prefer Duncan Hines)
3 large egg whites
1/2 cup vegetable oil
1 cup water
Baking spray
1 can Eagle’s sweetened condensed milk
1 cup of Pina Colada drink mix (this is alcohol free!)
1 tub of Cool Whip (8 oz), thawed
1 package of sweetened coconut flakes (7oz)
Directions
- Preheat oven to 350 degrees. Spray the bottom and sides of a 13 X 9 pan (I use a glass pan) with non-stick baking spray (ex. Pam’s).
- In a large bowl add the 1st four ingredients (cake mix, egg whites, vegetable oil and water). Mix by hand for about 30 seconds.
- Using an electric mixer, blend at medium speed for about 2 minutes until all lumps are gone.
- Pour cake mix into prepared 13 X 9 pan and bake in the oven for 23-28 minutes or until a toothpick inserted in the center comes out clean. If you don’t have any toothpicks on hand, a butter knife will work just the same.
- Remove cake from oven and place on a wire rack (or a cutting board) to cool for about 5-10 minutes.
- Using a fork, poke holes into the cake while it’s still hot (make sure to avoid the sides of the pan so you don’t get burned!). Make sure to insert the fork all the way to the bottom of the cake. Starting from left to right, make approximately 10 “pokes” horizontally across the 13 inch long portion of the cake. Come back to the left side, go down approximately ½ inch and make another 10 pokes horizontally (from left to right). Repeat until you have “poked” the entire cake.
- In increments, pour the Eagle’s condensed milk over the cake. Make sure to spread evenly and use the back side of a spoon to spread it into all of the poke holes. I typically do this 4 times until the whole can is used.
- Once the condensed milk has absorbed into the cake, pour the Pina Colada mix over the cake and spread evenly. The PC mix isn’t as thick as the condensed milk so it will absorb faster.
- Cover the cake (with a lid or aluminum foil) when the pan is cool and place in the refrigerator. FOR BEST RESULTS–LEAVE IN THE REFRIGERATOR OVERNIGHT OR A MINIMUM OF 4 HOURS.
- Remove from the refrigerator and top with Cool Whip (make sure it’s thawed) and spread the shredded coconut on top. Serve and enjoy! Cake needs to stay in the refrigerator when not being served.
- Optional variation: you can toast all or some of the coconut. I usually don’t but options are good!
Notes
- This delicious and super moist coconut cake is one of my most requested recipes. And bonus points for being easy to make! No one will believe that it’s a box cake. Since it’s made in a 13 X 9 pan, it’s easily portable and is the perfect cake for a summer cookout, potluck dinner or to bring to the office as a treat.