Imagine a dessert so decadent, so irresistibly moist, that it transports you to a sunny tropical paradise with just one bite! This Easy Coconut Poke Cake is not just a dessert—it's a creamy, coconutty experience that will have your family and friends begging for seconds. With its luxurious blend of coconut milk, sour cream, and sweet condensed milk, this cake transforms an ordinary yellow cake mix into an extraordinary culinary masterpiece that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box of yellow cake mix
- 1 cup coconut milk
- 1 cup sour cream
- 1 cup shredded coconut
- 1/2 cup sweetened condensed milk
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the yellow cake mix with coconut milk. Mix according to the box instructions, ensuring all ingredients are well incorporated and no dry lumps remain.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Bake the cake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with no wet batter.
- Remove the cake from the oven and let it cool for 5-10 minutes. Using the handle of a wooden spoon or a chopstick, carefully poke holes evenly across the entire surface of the warm cake.
- In a separate bowl, whisk together sour cream, sweetened condensed milk, vanilla extract, and powdered sugar until smooth and well combined.
- Slowly pour the sour cream mixture over the warm cake, ensuring it seeps into the holes and covers the entire surface.
- Sprinkle shredded coconut evenly over the top of the cake, covering the entire surface.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set completely.
- Before serving, let the cake sit at room temperature for 10-15 minutes. Slice into 12 even pieces and serve chilled.
Tips
- Room Temperature Matters: Ensure your ingredients are at room temperature for smoother mixing and better cake texture.
- Hole-Poking Technique: Use the handle of a wooden spoon or a chopstick to create evenly spaced holes. The more holes, the more delicious filling will seep into the cake!
- Cooling is Crucial: Allow the cake to cool slightly before poking holes, but make sure it's still warm to help the filling absorb better.
- Chill for Perfection: Refrigerating for at least 2 hours allows the flavors to meld and creates a more cohesive, moist texture.
- Coconut Pro Tip: Toast the shredded coconut lightly before sprinkling for an extra layer of nutty flavor and crunch.
- Storage Hack: This cake keeps well in the refrigerator for up to 4-5 days, making it a perfect make-ahead dessert.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 27g
Protein: 3g
Fat: 14g
Saturated Fat: 9g
Cholesterol: 11mg
