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Homemade Coconut Caramel Poke Cake photo

Coconut Caramel Poke Cake

This Coconut Caramel Poke Cake is a tropical delight! Moist, flavorful, and topped with whipped cream and coconut, it's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 box French vanilla cake mix (15.25-ounce, can substitute with white or yellow)
  • 1 to 2 teaspoons coconut extract (optional)
  • 1 can sweetened condensed milk (14-ounce)
  • 6 ounces caramel sundae topping (approximately half of a 12-ounce jar)
  • 1 container whipped topping (8-ounce, thawed)
  • 1 to 1 ½ cups sweetened shredded coconut (adjust based on preference)

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Whisk or hand mixer
  • Wooden skewer or fork
  • Spatula

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cake mix with the ingredients listed on the box. If using coconut extract, add it now. Mix until well combined.
  2. Pour the batter into your greased 9x13-inch baking dish. Bake according to package instructions, usually around 25-30 minutes, or until a toothpick comes out clean. Allow to cool for about 15 minutes.
  3. Using a wooden skewer or fork, poke holes all over the top of the cake.
  4. In a small bowl, mix together the sweetened condensed milk and caramel topping. Pour this mixture evenly over the cake, allowing it to seep into the holes. Let sit for 30 minutes.
  5. Spread the thawed whipped topping over the cake. Sprinkle sweetened shredded coconut generously on top.
  6. Cover and refrigerate for at least 2 hours, or overnight for best flavor. Slice into squares and enjoy!

Notes

  • Cover the cake tightly to keep it fresh.
  • Store in the refrigerator for up to 5 days.
  • For best taste, consume within 2-3 days to avoid sogginess.