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Moist, tropical, and incredibly easy—this coconut poke cake is a crowd-pleasing dessert made with cream of coconut, condensed milk, and whipped topping.

Coconut Dream Cake

Moist, tropical, and incredibly easy—this coconut poke cake is a crowd-pleasing dessert made with cream of coconut, condensed milk, and whipped topping.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 16 oz white cake mix
  • 1 14 oz can cream of coconut
  • 1 14 oz can sweetened condensed milk
  • 1 16 oz tub whipped topping, thawed
  • 1 10 oz bag flaked coconut

Equipment

  • 9×13-inch baking pan
  • mixing bowls
  • Electric mixer or whisk
  • Fork or skewer (for poking holes)
  • spatula
  • Measuring cups and spoons
  • Refrigerator for chilling

Method
 

  1. Prepare and bake cake as directed on box using a 9×13-inch pan. Let cool completely.
  2. In a bowl, mix cream of coconut and sweetened condensed milk until smooth.
  3. Poke holes all over the cake using a fork or skewer. Slowly pour the coconut mixture over the cake.
  4. Spread thawed whipped topping evenly over the surface.
  5. Sprinkle flaked coconut generously over the top.
  6. Chill in the refrigerator for at least 2 hours before serving.

Notes

Toast coconut for extra texture and flavor.
Store covered in the fridge for up to 5 days.
Great for potlucks, holidays, and tropical-themed parties.