Moist with a rich caramel sauce this is the easiest most decadent cake you'll ever enjoy! Coconut Poke Cake starts with a box mix cake, then dolled up with a rich caramel sauce. It is the easiest, most decadent cake you'll ever enjoy!
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What makes this recipe irresistible
This is an easy recipe! You don't have to spend all day in the kitchen. The caramel coconut sauce is a fantastic combination. It will quickly become your favorite cake for special occasions!
Ingredients you'll need
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- One boxed cake mix - yellow cake mix, plus the ingredients the box mix calls for; water, oil, and eggs.
- one can unsweetened coconut milk
- can of evaporated milk
- can of Dulce de Leche
- Cool Whip
- unsweetened shredded coconut
Creative variations to try
- If you don't have a yellow cake mix on hand, a white cake mix will work just as well. No need to make another trip to the store. You can add a dash of vanilla extract to keep the vanilla flavor in your white cake mix.
- For a boozy adult twist add a splash of dark rum to the cake batter the flavor will pair so well with this tres leches cake recipe with a coconut-flavored spin.
- Add a teaspoon of coconut extract to the cake batter for even more coconut flavor.
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Prepare cake as directed on the box and bake in a 9-x-13-inch baking dish.
- Place the dulce de leche in a 4-cup measuring cup. Add the can of coconut milk and mix until it's combined using a hand-held blender. Add the evaporated milk and mix again. Set aside.
- When the cake comes out of the oven, immediately poke the cake with a wooden spoon all over the cake.
- Slowly pour the dulce de leche mixture all over the warm cake, into the holes, etc. It's going to look like too much. Don't worry, it will all absorb!
- Refrigerate the cake for at least two hours.
- While you're waiting for the cake, toast the shredded coconut. Place the coconut in a dry fry pan over medium heat. Using a spatula, toast the coconut. Be sure to stir continuously, as it will turn from white to golden quickly once it begins to brown.
- Remove it from the refrigerator when you're ready to frost the cake. Evenly spread with Cool Whip. Top with toasted shredded coconut.
- Slice, serve, and enjoy! Refrigerate leftover cake.
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Essential tools for this recipe
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- large mixing bowl
- 9x13 baking dish
- large measuring cup
- electric mixer
- wooden spoon or skewer
- large skillet
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Frequently asked questions (FAQ's)
Tres leches means "three milks" in Spanish. This cake is typically made with different types of milk and the result is a moist cake with a creamy texture and flavor. And, for this recipe, we are adding a little coconut flavor to this sweet treat.
You can tell your cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean. You could also use a cake tester if you have one of those on hand.
Yes, if you are not a fan of coconut flakes you can leave them off altogether. But, I recommend that you give them a try they give this cake such a nice texture.
Deb's tips for the perfect dish
You will want to pour the dulce de leche over the time of the cake while it is still warm so that it has time to soak in.
- Be careful to not overmix your cake batter, you want a light cake so mix until it's just combined. Scrape batter down with a rubber spatula while you are mixing so that it all mixes in well.
- Poke holes in the cake while it is still warm this helps them open up easier and be ready to soak up the different flavors of the sauce.
- Use a low speed when beating the dulce de leche so that it doesn't make a mess and splatter all over the kitchen.
- Make sure that you only put the whipped topping on top of the cooled cake otherwise, it can melt and become runny.
- To get perfectly toasted coconut use a dry skillet, you don't need to add oil or butter.
How to store leftovers
Refrigerate - Store the cake in an airtight container like a 9x13 baking dish with a lid or cover the top tightly with plastic wrap to keep it fresh.
Freezer - You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container or ziptop bag before freezing.
More recipes you'll love
- Do you love poke cakes? I know that I sure do! And, this Strawberry Crunch Cake is one of my personal favorite cakes to make. It's moist, rich, and bursting with sweet strawberry flavor. Plus, it's simple to make!
- The Boston Poke Cake (with that amazing ganache topping!) Also starts with a yellow cake mix. It's so easy and SO GOOD!
- If you are like me and love a sweet chocolate dessert. Then next time you will want to give this Chocolate Chip Bundt Cake recipe a try. It's one of my favorite cakes to make for special occasions.
Amazing, right? I hope you love it! Please comment below; it means the world to me!!
Coconut Tres Leches Cake
Equipment
- 9x13 cake pan
Ingredients
- 16.5 ounce box yellow cake mix Additionally, you'll need the ingredients the box mix calls for; water, oil, and eggs.
- 13.66 ounce can unsweetened coconut milk
- 12 ounce can evaporated milk
- 13..4 ounce can Dulce de Leche
- 8 ounces cool whip thawed
- 14 ounces shredded coconut unsweetened
Instructions
- Prepare cake as directed on the box and bake in a 9-x-13-inch baking dish.
- Place the dulce de leche in a 4 cup measuring cup. Add the can of coconut milk and, using a hand-held blender, mix until it's combined. Add the evaporated milk and mix again. Set aside.
- When the cake comes out of the oven, immediately poke the cake with a wooden spoon all over the cake.
- Slowly pour the dulce de leche mixture all over the cake, into the holes, etc. It's going to look like too much. Don't worry; it will all absorb!
- Refrigerate the cake for at least two hours.
- While you're waiting for the cake, toast the shredded coconut. Place the coconut in a dry fry pan over medium heat. Using a spatula toast the coconut. Be sure to stir continuously as it will turn from white to golden quickly, once it begins to brown.
- Remove it from the refrigerator when you're ready to frost the cake. Evenly spread with cool whip. Top with toasted shredded coconut.
- Slice, serve, and enjoy! Refrigerate leftover cake.
ColleenB.~Tx. says
That cake looks so good.
I usually make my own Dulce de Leche
Thanks for sharing the recipe. Going to make this as my birthday come October. Yes, I do make my own birthday cake