This Coconut Poke Cake is a moist, creamy dessert made with white cake, coconut filling, and fluffy whipped topping. Perfect for any occasion.

Scale

1 (15.25 ounce) package white cake mix

1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

1 (16 ounce) package frozen whipped topping, thawed

1 (8 ounce) package flaked coconut

Cook Mode Prevent your screen from going dark

1. Prepare and bake the white cake mix in a 9×13-inch dish according to package directions

2. While the cake is still hot, poke holes all over the top using a fork

3. Mix cream of coconut and sweetened condensed milk in a bowl until smooth

4. Pour the mixture evenly over the warm cake

5. Let the cake cool completely

6. Spread whipped topping evenly over the cake

7. Sprinkle flaked coconut on top

8. Refrigerate for at least 4 hours before serving

Chill overnight for best flavor and texture

Toast coconut flakes for added crunch and flavor

Keep refrigerated and covered for freshness