Coconut Poke Cake

My family and I love this recipe! We use the Dolly Parton coconut cake mix, add a little coconut extract to it and we make homemade whipped cream to top it. We have not tried it with toasted coconut yet, but we plan to and I’m sure it would make it even more delicious!

This cake is very rich but super yummy. I made it as stated EXCEPT I used lightly sweetened whipped cream and I served it in a bed of mango puree (just mango and a small squeeze of lime to keep the color , couldn’t be easier). The tang of the mango with the sweet cake was to die for. Served it at a catered event with an iced coffee drink (cold brew, spiced rum, whipped cream). Everyone ate all of the cake and licked the plates!

Everyone loved this! Definitely toast the coconut on top.

I made this using a yellow cake mix (It was in the pantry) and I did not use the whipped topping. It turned out amazingly well. I just sprinkled the coconut right on top of the glaze mixture. I’m so glad I didn’t use the topping. This is incredibly rich and sweet, I think adding the topping would have been just too much sweet. Husband loves it, too.

So good! This is always a hit. It is refreshing and light (not light in calories, of course) and delicious. I use coconut cream (find near coconut milk in Asian section of supermarket) in lieu of Cream of Coconut because I couldn’t find Cream of Coconut the first time I made it and love it (less sugar but still plenty sweet). I also toast the coconut.

This is a favorite in our house I have made it over and over again, I am an independant Sunset Gourmet consultant in Canada and we have a new Tropical Paradise Dip & Dessert Mix I mixed it in my cool whip took this cake to another level!

It is a great recipe; everyone LOVED it. I did make some changes and am looking forward to tinkering with it again. The changes I made was: I used coconut cream (canned, like for curry) and coconut oil in the cake instead of water and butter/oil. I only used Coco Lopez, not the condensed milk and it was PLENTY sweet. I used fresh whipped cream. I also used both non-sweetened and sweetened coconut toasted on the top.

Used a little less of the sweetened condensed milk, added 1.5 teaspoons coconut extract to vanilla cake mix and made lightly sweetened whipped cream as the topping. It was fabulous!

I’ve made this cake for years and it’s AWAYS a hit!! So good and easy.

Simply Delicious!!

This is the absolute best coconut cake I’ve ever made! I threw coconut extract in everything! I put it in the cake mix, the cream mixture, and the whipped topping. I toasted the coconut before topping the cake with it. I make different variations with it. Sometimes I’ll add pineapple to the cake or the whipped topping (draining it before adding) and sometimes I’ll add the pineapple and top with maraschino cherries. Delicious!

We absolutely loved it. I did a little revision to the recipe because my daughter cannot have dairy or eggs. I also made them into cupcakes (lol) My daughter had my 9×13 baking dish and I didn’t feel like getting it. The batter made enough for 24 cupcakes. 1. Used coconut-sweetened condensed milk instead of the regular brand. 2. I also toasted the coconut. Baked the cupcakes, and added the condensed milk/coconut cream mixture. The cupcakes were then moved from the cupcake pan into a new long pan with clean cupcake liners. (still had the old liners on) Half of them were with cool whip and the other half were using the coconut brand ready whip. Topped with toasted coconut and they were great.

I have made this cake a million times. It is so delicious and does not last long unless you hide a piece!!

This recipe is legit! It’s a poke cake folks it is sweet and rich. ALL poke cakes are pretty sweet. If you do not want sweet and rich don’t make poke cakes. I made as directed with the exception of the tub whipped topping. I whipped my own if you do that you must stabilize the cream so it doesn’t fall and get watery. I use a 1/2 teaspoon of vanilla jello pudding to 1 cup. heavy cream works everytime doesn’t change the cream flavor. Also I LOVE toasted coconut so I toasted mine. Easy peasy you would never know this is a box cake recipe. The other review about tasting preservatives not sure what they used but it does not taste like preservatives I’m not even sure what that even tastes like

If you love coconut, this cake is the one. Made exactly as recipe states and everyone loved it. Reminded me of a Tres leche style cake, but with COCONUT goodness..

I made this cake for my friend’s birthday. Everyone said how delicious it was. I used real whip cream slightly sweetened with sugar and vanilla instead of using the whipped topping. I would make this cake again and again. The 2 kinds of milk were perfect; the cake was lightly moist and delicious.

I’ve been making this cake for over 10 years. One can of sweetened condensed milk and one can cream of coconut is too sweet and mushy for one cake. Ive been splitting the mixture between 2 cakes and it’s perfect. It’s such a big hit at work that I make it 2 to 3 times a year for birthdays.

The easiest and tastiest coconut cake recipe. Creamy, moist… my family’s favorite!

I’ve made this , I add a tspn coconut extract to the cake and instead of water I used coconut milk. I left out the sweetened condensed milk and used coco Lopez coconut cream, for the topping I used so delicious dairy free coconut whipped topping and sometimes I toast the coconut flakes .

This is one of my favorites and my family. It doesn’t last long in our house but if it is possible, it is better day two and 3 but that’s as far as I know in my house. Don’t change the recipe, make it just as the recipe says, you won’t regret it.

Super easy and delicious!