Print Recipe
Ingredients
- 2 cups sweetened coconut flakes, toasted
- 1-14 oz can sweetened condensed milk, not lite
- 1-13.5 oz can Andre Prost Coconut Milk, not Lite (found in the baking aisle)
- 1- 18.25 oz box white cake mix
- 1 teaspoon coconut extract, divided
- Favorite white frosting, or 2 cups cream, stiffly beaten with 2 tablespoons powdered sugar
Print Recipe
Our version of the ‘poke cake’ is truly a cool cake for a hot day! The convenience of a boxed cake mix, combined with a sweetened coconut sauce, makes an extra easy and extra rich dessert.
Time
- 25 minutes to assemble all parts
- 33-35 minutes to bake
- Total time: 58-60 minutes
Yield
- 1 †9 x 13 inch cake
Time
Yield
Directions
- Preheat oven according to box instructions.
- Mix cake according to box instructions adding 1/2 tsp of coconut extract to cake ingredients. Bake according to pan size and cool on wire rack for 5 minutes.
- Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
- While cake is still warm, poke holes with thin bamboo skewer, or long tonged fork, in even rows across top. If making a layer cake poke holes in both layers. (Tips: We thought the thin bamboo skewer made the best holes. First dip skewer into coconut milk mixture to prevent cake from being pulled out of holes, then poke cake.)
- Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake. Cover and refrigerate until completely chilled. Save remaining coconut sauce for pancakes, it makes a delicious syrup.
- Frost 9" by 13" cake with favorite topping or whipped cream and sprinkle with coconut flakes. Refrigerate. If making layer cake unmold carefully and, using 2 wide spatulas, transfer first layer of cake to dish.
- Frost chilled cake with favorite topping or whipped cream and sprinkle with coconut flakes. Refrigerate
- While cake is still warm, poke holes with thin bamboo skewer, or long tined fork, in even rows across top.*
- Using a liquid measuring cup slowly pour 2 cups of coconut mixture into all holes, and across the cake. Cover and refrigerate until completely chilled. Save remaining coconut sauce for pancakes, it makes a delicious syrup.
- Whisk the Coconut Milk, condensed milk and remaining 1/2 tsp of coconut extract together.
- Preheat oven according to box instructions. Grease and flour a 9 X 13 inch baking dish.
- Mix cake according to box instructions adding 1/2 teaspoon of coconut extract to cake ingredients. Bake according to box and cool on wire rack for 5 minutes.
Directions
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