The Ultimate Creamy Coconut Poke Cake Recipe Easy Dessert

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a standard 9x13 inch baking dish.
2. Cream the softened butter and sugar until light and fluffy. Beat in eggs one at a time, followed by vanilla extract.
3. In a separate bowl, whisk together the dry ingredients (flour, baking powder, salt). Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing only until just combined. Do not overmix.
4. Spread batter evenly into the prepared dish. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
5. While the cake is baking, whisk together the condensed milk, cream of coconut, and full-fat coconut milk in a medium bowl until smooth. Set aside.
6. Immediately upon removing the hot cake from the oven, use the handle of a wooden spoon or a dowel to poke holes all over the surface, about 1 inch apart, poking almost to the bottom.
7. Slowly and evenly pour the coconut soak mixture over the entire surface of the hot cake, allowing the liquid to seep down into all the holes.
8. Let the cake cool completely to room temperature (1-2 hours). Then, cover loosely and transfer to the refrigerator to chill for at least 2 hours to allow the soak to fully penetrate.
9. Once chilled, gently spread the whipped topping evenly over the top of the cake. Sprinkle generously with shredded coconut and toasted coconut flakes, if using.
10. Slice and serve the chilled Coconut Cream Poke Cake.