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Caramel Coconut Poke Cake

A moist buttery-coconut poke cake soaked with rich caramel, topped with fluffy whipped cream, toasted coconut, crunchy pecans, and a sprinkle of flaky sea salt for the ultimate easy Southern dessert.
Course Cake, Dessert
Cuisine American, Southern
Keyword caramel-coconut-poke-cake, caramel-poke-cake-recipe
Prep Time 20 minutes
Cook Time 25 minutes
Chill time 4 hours
Total Time 4 hours 45 minutes
Servings 16 servings
Calories 330kcal
Author Melissa Sperka

Ingredients

  • 1 1/2 cup sweetened flaked coconut divided use
  • 1/2 cup chopped pecans toasted
  • 1 15.25 oz box butter cake mix or yellow cake mix plus large eggs, vegetable oil and water to prepare
  • 1/3 cup self rising flour
  • 1 1/3 cup quality prepared caramel or dulce de leche divided
  • 1 16 oz container frozen whipped topping, thawed
  • 1 tsp kosher salt optional

Instructions

  • Preheat the oven to 350°F. Spray a 13x9-inch baking pan with cooking spray. Set aside.
  • Spread the pecans and 1/2 cup coconut on a sheet pan in a single layer. Place the pan into the preheated oven. Toast the nuts for 6 minutes then remove to cool. Toast the coconut for 6-8 minutes total stirring periodically for even browning, Set aside to cool.
  • Prepare the butter cake mix per the package directions using the amounts of large eggs, vegetable oil and water recommended along with the flour. Beat with a hand mixer until fully combined.
  • After preparing the batter mix 1 cup coconut flakes into the batter by hand. Spread the cake batter mixture evenly into the pan.
  • Bake for 25-30 minutes until golden brown and a cake tester or toothpick inserted into the center comes back clean.
  • Remove cake from the oven and immediately poke the cake generously using a fork or for larger holes the handle of a wooden spoon.
  • Pour 1 cup caramel over the hot cake. Spread evenly gently pressing into the holes. Cool completely.
  • After cooling, frost top of the cake with whipped cream. Drizzle with the remaining caramel and sprinkle with kosher salt. Top with toasted coconut and pecans.
  • Slice and serve, chill leftovers.
  • Homemade Whipped Cream:
    Chill a large bowl and beaters for 15 minutes.
    Using an electric mixer on medium- high speed whip 2 cups heavy cream with 1 teaspoon vanilla extract.
    Gradually add 1/4-1/2 cup (adjust to taste) of granulated sugar.
    Whip just until stiff peaks form.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 46g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg