How to Make a Berry Coconut Poke Cake
Let’s make a show stopper dessert
This Berry Coconut Poke Cake recipe is so easy, you don’t need to be an expert baker to make this! It’s full of rich creamy coconut flavor, and fresh berries, and sure to be a crowd-pleaser!
I’ve said it before and I’ll say it again, I am not a good baker. I am the girl that messes up cookies from pre-made dough and takes 6 tries to make edible banana bread. So believe me when I say this recipe for Berry Coconut Poke Cake is easy!
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Begin by baking a box of white cake mix according to the instructions on the package. This will typically require egg whites, oil, and water as well. I used a 13 x 9 inch pan but it shouldn’t be a big deal if you use a different size.
When the cake is hot out of the oven, poke holes evenly all throughout. The holes should be about 1/4 inch to 1/2 inch in size. You could use a chopstick, the end of a wooden spoon, or any circular tool to make the holes.
Next, mix the cream of coconut and condensed milk. Cream of coconut is typically found in the alcohol aisle because it is used for piña coladas. The cream of coconut is already sweet so I like to add only 1/4 can of the condensed milk. If you want more sweetness, you can add up to 1 can.
Pour this mixture all over the cake while it is still hot. Then place the cake in the fridge overnight or until cooled. This allows the cake to absorb all the creamy coconut flavor.
Once the cake is completely cooled, fill the holes with a berry filling, and spread a thin layer all over the cake. You could use an icing piping bag to fill the holes or make a makeshift one with a ziplock bag. If you use a ziplock, be careful not to cut the hole in the corner too big. I made the berry filling from scratch but a berry jam would be a good substitute in a pinch.
Next, add a layer of whipped cream. I whipped fresh heavy whipping cream until stiff but Cool Whip would be a good quick substitute. Lastly top the cake with coconut flakes and fresh berries!
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This Berry Coconut Poke Cake is very similar to the Mexican tres leches. Soaking the cake and then refrigerating it allows it to absorb all that creamy coconut flavor. The berries add some tartness to brighten it up. This cake is best served cold. It is the perfect refreshing dessert for a hot day or any occasion really.
The recipe makes about 20 servings and is always a crowd-pleaser. No judgment though if you want to keep it all to yourself!
Did you make this recipe? I would love to see! Tag me on Instagram @feedmi_
Berry Coconut Poke Cake
- 1 package white cake mix
- 1 can (15 oz) cream of coconut
- ¼ can (3.5 oz) condensed milk
- fresh berries
- ¼ cup sugar
- 2 cup (16 oz) heavy whipping cream
- 1 cup (8 oz) coconut flakes
- add 1/2 cup blueberries and 1/2 cup strawberries to a pot on low-medium heat
- add 1/4 cup of sugar
- blend or mash until smooth
- remove from heat and place in the fridge to cool
- bake white cake mix according to package instructions using 13" x 9" pan
- poke holes all over the cake about 1/4 – 1/2 inch wide using the back of a wooden spoon or chopstick
- mix the cream of coconut and condensed milk together, pour on top of the cake while it is still hot
- place in the fridge overnight or until completely cool
- fill the holes with berry filling and spread over the top of the cake
- whip heavy whipping cream until stiff and spread over the top of the cake
- top cake with coconut flakes and fresh berries
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