What's the difference between cream of coconut and coconut cream?

Cream of coconut is sweetened and has a syrupy consistency, typically used in cocktails like piña coladas. You'll find it near the drink mixers in most grocery stores (Coco Lopez is a common brand). Coconut cream, on the other hand, is unsweetened and thicker, found in the international foods aisle. They're not interchangeable in this recipe - make sure to use cream of coconut!

Can I make this cake without dairy?

Yes, though it will change the texture somewhat. Use dairy-free substitutes for the sour cream (like coconut yogurt), plant-based whipped cream, and check that your cake mix is dairy-free. The sweetened condensed milk could be replaced with a dairy-free version, though the result won't be identical.

My cake seems too wet after adding the soaking mixture. Did I do something wrong?

Not at all! This cake is supposed to be very moist, similar to tres leches cake. If it seems too wet initially, just give it more time in the refrigerator. The cake will continue to absorb the liquid as it chills.

Can I use unsweetened coconut flakes for the topping?

Absolutely! If you prefer less sweetness, unsweetened coconut works well. Consider toasting it lightly in a dry skillet or in the oven for enhanced flavor and texture.

Coconut Poke Cake Recipe

Description

This Coconut Poke Cake is a luscious, super-moist dessert infused with sweet coconut flavor. Made with a simple cake mix, creamy coconut milk, and topped with fluffy whipped cream and sweetened coconut flakes, it’s the perfect crowd-pleasing treat for gatherings and special occasions. The cake soaks up a dreamy coconut sauce, giving each bite a tres leches-like texture and irresistible flavor.

Ingredients

Units Scale

Cake

1 box White or Yellow Cake Mix
3/4 cup Oil (canola, vegetable, or coconut)
1 cup Sour Cream (full-fat)
4 large Eggs

Coconut Sauce

8 ounces Cream of Coconut
14 ounce can Sweetened Condensed Milk

Whipped Cream Topping

12 ounces Heavy Cream
1/3 cup Powdered Sugar
1 cup Sweetened Flaked Coconut

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Cake – In a large bowl, combine the cake mix, oil, sour cream, and eggs. Mix until smooth and well blended. Pour the batter into a greased 9 x 13-inch baking pan, ensuring it spreads evenly.
Bake – Bake the cake at 350°F (175°C) for 28-30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Mix the Coconut Sauce – While the cake bakes, mix the sweetened condensed milk and cream of coconut in a separate bowl until fully combined and smooth.
Poke and Soak – Once the cake is baked, leave it in the pan and poke holes all over the surface using a fork. Slowly pour the coconut milk mixture over the warm cake, spreading it evenly and ensuring it seeps into the holes. If the liquid does not absorb, poke more holes and use a spatula to help spread the mixture.
Chill – Cover the cake and refrigerate it for at least 2-4 hours, or overnight, until fully chilled and the coconut mixture has soaked in perfectly. This gives the cake its rich, moist texture.
Prepare Whipped Cream Topping – Just before serving, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold in the powdered sugar until well incorporated.
Top and Serve – Spread the whipped cream evenly over the chilled cake, then sprinkle generously with sweetened flaked coconut. Keep the cake refrigerated until ready to serve. Optionally, serve with fresh sliced strawberries.

Notes

This cake is intentionally moist, similar to a tres leches cake.
Letting the cake chill overnight enhances the flavors and texture.
If more coconut flavor is desired, add a few drops of coconut extract to the cake batter or topping.
Serve with fresh strawberries for a fruity contrast.
Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 slice (1/16 of recipe)
Calories: 420
Sugar: 29g
Sodium: 220mg
Fat: 24g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 1g
Protein: 5g
Cholesterol: 75mg