The preparation for this Salted Caramel Coconut Poke Cake is incredibly easy for the end result to be SO tasty. The base cake can be made from scratch using my Old Fashioned Butter Cake recipe or using a butter cake mix, either way it’s a stunner. The buttery vanilla-coconut cake is soaked with caramel, then frosted with whipped cream and topped with toasted coconut, pecan pieces and a sprinkle of sea salt to finish. The only thing that trumps the simple preparation is the spectacular flavor combination of caramel, coconut and pecans with a touch of salt.
When it comes to poke cakes by nature they’re designed to be low stress and usually start with a cake mix. While I bake completely from scratch nine out of ten times, it’s perfectly acceptable in my opinion, to use a cake mix for making this dessert. My kitchen theory is that baking should be fun, and if someone is most comfortable baking with cake mix then why sweat it? There are so many things to love about this cake, starting with the coconut laced cake, decadent caramel and whipped cream topped with toasted coconut, pecans and a light sprinkling of sea salt. The combination makes each bite one worth taking. It’s one of those stunning desserts that remain delicious to the very last bite.
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Helpful Kitchen Items:
Salted Caramel Coconut Poke Cake
Ingredients
- 1 1/2 cup sweetened flaked coconut divided
- 1/2 cup chopped pecans toasted
- 1 Recipe Old Fashioned Butter Cake OR 1 15.25 oz Butter Cake mix plus ingredients to prepare
- 1 1/3 cup quality prepared caramel or dulce de leche divided
- 1 16 oz frozen whipped topping, thawed
- 1 tsp kosher salt
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
- Spread the pecans and 1/2 cup coconut on a sheet pan in a single layer. Toast the nuts for 6 minutes, then remove to cool.
- Toast the coconut for 6-8 minutes stirring periodically for even browning, Set aside to cool.
- Prepare the butter cake per the directions. After preparing the batter mix 1 cup coconut into the batter by hand.
- Spread the cake batter evenly into the pan. Bounce the pan a few times on the counter to remove any trapped air bubbles..
- Bake per the package instructions until golden and a tester inserted into the center comes back clean.
- Remove from the oven and immediately poke the cake generously using a fork.
- Pour 1 cup caramel over the hot cake. Use the back of a spoon or spatula to spread evenly gently pressing into the holes. Cool completely.
- After cooling, frost the top with whipped cream. Drizzle with the remaining caramel and sprinkle with kosher salt.
- Top with toasted coconut and pecans.
- Store chilled..
Melissa
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Linda Redforth says
Delicious looking cake
Melissa says
Thank you Linda!
Linda Leone says
What about substituting 1/2 the butter in the cake mix with coconut oil. So that would be 2oz. each butter and coconut oil. Just a thought, to boost coconut flavor. What do you think?
Melissa says
It’s your call, let me know how it turns out with those adjustments.
Mary holmes says
Has anyone made this Carmel poke cake? What is better and what brand of Carmel . Or anyone one use the dulce de letche . Now are theses singly or half and half to pour on cake holes. Help!
Melissa says
I typically use dulce de leche slightly warmed to make it pourable. You pour 1 cup into the holes of the cake and reserve the rest for drizzling on top. I use the brand found in the Hispanic foods section of most grocery stores made by Nestles.
Mary Holmes says
Thank you. I have a son who loves Carmel/ butterscotch taste since very young, now 52 years of age.
Melissa says
This cake should be perfect for him.
Pam Papas says
What is the oven time for thr 9X13 yellow cake made from your scratch recipe?
Melissa says
You can view that recipe in full here.
Pam says
I only see 3 9 inch rounds or cupcakes. A9X13 inch pan will take more time!