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Ultra-moist coconut poke cake soaked in creamy coconut milk and topped with sweet shredded coconut. Simple, tropical, and absolutely delicious!

Ooey Gooey Coconut Cake

Ultra-moist coconut poke cake soaked in creamy coconut milk and topped with sweet shredded coconut. Simple, tropical, and absolutely delicious!
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 box white cake mix + ingredients on box
  • 1 15 oz can cream of coconut
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup unsweetened shredded coconut plus extra for topping

Equipment

  • 9×13-inch baking pan
  • mixing bowls
  • whisk
  • Fork or wooden spoon handle (for poking holes)
  • measuring cups
  • spatula

Method
 

  1. Bake cake per box instructions in 9×13 pan.
  2. Poke holes in warm cake using fork or spoon handle.
  3. Whisk cream of coconut, condensed milk, and vanilla.
  4. Pour mixture over cake; let it soak in.
  5. Sprinkle with shredded coconut.
  6. Chill 4 hours or overnight.
  7. Garnish with extra coconut before serving.

Notes

Top with whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience.