This Coconut Poke Cake is made with a baked cake mix and filled with cream of coconut and sweetened condensed milk and topped with sweet whipped cream and coconut. This Coconut Tres Leches Cake is so easy to make and is perfect for potlucks and parties.
Prep Time15 minutesmins
Cook Time30 minutesmins
3 hourshrs
Course: Dessert
Cuisine: American
Keyword: coconut poke cake, coconut tres leches cake
Make the cake by mixing together the cake mix, oil, sour cream, and eggs in a bowl until smooth. Pour into a greased 9 x 13 pan.
Bake at 350 degrees for 28-30 minutes or until a toothpick or cake tester comes out clean.
While the cake is baking, mix together sweetened condensed milk and cream of coconut in a bowl until smooth.
After the cake is baked, poke holes all over the cake with a fork. Pour the milk mixture all over the cake spreading it into the holes. If it isn't soaking into the cake enough, poke more holes in the cake and spread with a spatula.
Cover and chill for at least 2-4 hoursor overnight until completely chilled. This cake is meant to be very moist and have a tres leche cake texture. If the milk hasn't soaked in enough, keep chilled in the refrigerator. Make the sweet whipped cream topping by whipping the heavy cream until stiff peaks form. Fold in powdered sugar.
Spread whipped cream over the cake and sprinkle with sweetened flaked coconut.Cover and keep in the refrigerator until ready to serve. May serve with fresh sliced strawberries.
Notes
What is Cream of Coconut?It is coconut cream that's been sweetened and has a thick, syrupy texture. You can usually find it with other non-alcoholic mixers in the drink aisle. You may find brands such as Coco Real, Coco Lopez, and Goya. This should NOT be confused with coconut cream, which is just coconut and water and is unsweetened.Source: Mom's Church Cookbook from the 80's. Changed the recipe from Cool Whip to homemade whipped cream and powdered sugar.