Ingredients
Cake
- 1 box Duncan Hines white cake mix (15.25 oz)
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla or almond instant pudding mix
- 1 teaspoon vanilla or almond extract
Boosting a boxed mix with milk, eggs, oil, and pudding is a classic “doctored cake mix” trick for a softer, richer crumb in coconut poke cakes.
Soaking mixture
- 1 can cream of coconut
- 1 can sweetened condensed milk
This exact combo—cream of coconut plus condensed milk poured into poked holes—is standard in coconut poke cake and “cream of coconut sheet cake” recipes.
Topping
- 8 oz extra‑creamy Cool Whip, thawed
- 12 oz frozen grated coconut
Using frozen coconut instead of just bagged flaked coconut is a hallmark of “three‑day” or vintage coconut cakes and gives a fresher, juicier coconut layer.
Step‑by‑step instructions
Bake the coconut cake
- Preheat the oven to 350°F (175°C). Grease a 9×13‑inch baking pan.
- In a large bowl, mix together the cake mix, eggs, milk, vegetable oil, pudding mix, and extract until the batter is smooth and slightly thick.
- Pour into the prepared pan and bake for 32–35 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean. This time and temp align with typical white‑cake poke cake recipes.
Poke and soak
- While the cake bakes, whisk together the cream of coconut and sweetened condensed milk until smooth. Many coconut cream poke cakes use this sweet, pourable mixture as the signature soak.
- When the cake comes out of the oven, immediately poke holes all over the top using the handle of a wooden spoon or a large skewer, spacing them about 1 inch apart.
- Slowly pour the cream‑of‑coconut mixture over the hot cake, letting it seep into the holes and around the edges. Use a spatula to gently nudge the liquid so it soaks in evenly.
Let the cake cool to room temperature, then cover and refrigerate so the coconut mixture fully absorbs into the crumb.
Frost and finish
- Once the cake is cool, spread the thawed extra‑creamy Cool Whip over the top in an even layer, just as other coconut poke cakes use whipped topping as a light “frosting.”
- Sprinkle the frozen grated coconut evenly over the Cool Whip, pressing lightly so it adheres. Some recipes use sweetened flaked coconut here; frozen grated coconut gives a particularly moist, “bakery coconut cake” feel.
- Cover the pan and refrigerate for at least 8 hours—or overnight—for the best flavor and texture. Many coconut cream poke cakes specifically recommend an overnight chill so the coconut flavor can fully develop.
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