Tropical, creamy, and dreamy — like a piña colada in cake form.

This coconut cream poke cake is a dreamy tropical dessert perfect for summer parties, Easter celebrations, bridal showers, or any gathering where you want to transport your guests somewhere warm and breezy. The combination of cream of coconut and sweetened condensed milk poured into every hole creates a filling so rich and luscious it borders on decadent, soaking the white cake through completely and leaving it impossibly moist with deep, authentic coconut flavor in every single bite. It tastes like a piña colada and a coconut cream pie had a beautiful dessert baby. Serve it alongside a chilled glass of pineapple juice, a tropical cocktail, or a light sparkling water with lime. Slice it cold, topped generously with Cool Whip and a blanket of toasted shredded coconut for a gorgeous, island-inspired finish.

Ingredients

• 1 box white cake mix
• 1 can (15 oz) cream of coconut (like Coco López)
• 1 can (14 oz) sweetened condensed milk
• 1 tub Cool Whip
• 1–2 cups sweetened shredded coconut (toasted optional)
• Eggs for cake mix
• Oil for cake mix

Directions

1. Make cake per box directions.
2. Bake white cake in a 9×13 pan.
3. Cool 15 min.
4. Poke holes generously with a wooden spoon handle.
5. Mix cream of coconut and sweetened condensed milk; pour over cake.
6. Refrigerate 2–3 hours.
7. Frost with Cool Whip
8. Top with shredded coconut, toasted if time allows.

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