These were originally baked as muffins, but I discovered that cooking them in the rice cooker makes them more moist and reduces the temperature in my kitchen.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 (15.25 ounce) package white cake mix
- 1 cup water
- 3 eggs
- ⅓ cup vegetable oil
- ½ teaspoon coconut extract
- 1 (14 ounce) can sweetened cream of coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy whipping cream
- 1 tablespoon white sugar
- 1 cup flaked coconut
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Combine cake mix, water, eggs, oil, and coconut extract in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
- Meanwhile, combine coconut cream and sweetened condensed milk in a medium bowl; stir until smooth.
- Poke holes in warm cake in even rows using a large fork or chopsticks. Pour milk mixture over cake and let it soak in. Refrigerate for at least 2 hours or overnight.
- Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form; spread over cooled cake. Sprinkle top with flaked coconut.
Nutrition Facts
| Calories | 288 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 190 mg |
| Sugars | 31 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
What can I say, I have made this cake many times and everyone loves it! So easy and good, stores well in refer.
Made this several times, I use unsweetened coconut cream and it is perfect. Otherwise I agree it is too sweet
OMG this is so delicious! Loved it!
This recipe never fails, and always brings lots of smiles! I do add a touch of coconut extract to the cake and to the whipped cream.
Whipped cream icing was key to keeping it from being too sweet. And I love sweet. Also I think this HAS to be served in a pan to contain the liquid. Overall great flavor though. The only change I might make us to sub yellow cake because I like the flavor better than white.
My family really enjoyed this cake! I loved the coconut flavor and the texture of the shredded coconut on the frosting was perfect. It ate like a coconut tres leches cake! And it was so easy to make – followed the instructions to a T and it came out perfect.
If you love coconut, this will be your ‘go to’ recipe for meeting and exceeding that craving. I followed the recipe pretty much as is, except I couldn’t find the creme of coconut as others have mentioned, so just settled on what I could find, coconut milk in a can in the bakery section. Then instead of the water, I used the coconut milk and put the remainder in of the can in with the sweetened condensed milk to poor over top. Still seemed like a lot of liquid to poor over the cake, but made sure I didn’t poke holes all the way through to the bottom as also mentioned and let cool completely before frosting and refrigeration. I think what really adds to the deliciousness is toasting the coconut flakes in a 300 degree oven (stirring occasionally) until golden brown and adding this right before serving so the coconut stays crispy. Also, this cake does seem to get better the longer it sits. Yum!
I was looking for a coconut cake recipe that tasted more like coconut and not like a white cake with coconut frosting. I loved this recipe but I followed other people’s suggestions and only used the cream of coconut (found in the alcohol mixer section). After baking the cake at the minimum time, cool the cake for 45 minutes, then poke it with a fork. I only used the cream of coconut and spread it over and into the cake. Cover and refrigerate for 4 hours. I liked the whipped topping covered in raw coconut flakes. My friends said it was the best they ever had. (Note: My cake was extremely moist but not wet at all. That’s what I wanted.)
This is a very moist, delicious cake! I made it for Christmas as a test before making it for New Year’s Day. Next time I will not add sweetened condensed milk, only use half of the cream of coconut and omit the sugar from the heavy whipping cream. It was way too sweet for my liking.
I loved this recipe.
It’s a very moist cake and quick to put together and bake. It does need to soak overnight, so the cake has time to absorb the liquid. I let mine rest in the frig for five hours and it was still a little juicy. I only had unsweetened coconut cream, so I added a cup of sugar to the liquid mixture. A small piece is all it takes because it is very rich. I also increased the coconut flavoring to a teaspoon with an additional 1/2 tsp of vanilla. However, the recipe works fine as is. * I whipped cream, but only added it as I served each piece. The cake lasts better without adding the whipped topping, if you aren’t serving a crowd. It seems that it would serve a dozen, at least.
This delicious cake is a request all the time
Best poke cake ever! I make this every year for my sons birthday.
My son in laws favorite. I made it for the groom’s cake for their wedding.
Made this for Easter and it is beyond amazing. Everybody loved it! I adjusted the ingredients slightly to adjust to our tastes. I used UNSWEETENED coconut cream mixed with a half a can of sweetened condensed milk and it was plenty sweet enough. I also added 1/2 tsp coconut extract to the whipping cream. This is my new favorite cake!
This is easy and delicious and not my first tome. I just used regular cool whip to top
Reduced the sweetness and it was a Big hit with the dessert picky work crowd. I did reduce the sweetened condensed milk by half and used unsweetened shredded coconut. Wonderful coconut flavor balanced with the lighter sugar and cool whipped cream topping.
Excellent! Everyone in the family is requesting this recipe.
Use a can of coconut milk and a can of coconut cream (Coco Lopez), don’t use condensed milk. You also don’t need coconut extract. Make with two cake pans to layer it. I also liked having a layer of toasted coconut in the middle it was amazing! Adding limes around the outside for decoration and leaving it to sit in the fridge overnight gives it a nice little coconut/lime twist. It’s a hit and has been requested many times.
Made it 3 layers,used extra mix and doubled the icing. Turned out beautifully and delicious. Give it a try you will not be disappointed!!!
Not what I want in an icing.