Go Back

Caramel Coconut Poke Cake

Course Cake, Dessert
Cuisine American
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


  • 1 1/2 cup sweetened flaked coconut divided use
  • 1/2 cup chopped pecans toasted
  • 1 15.25 oz box Butter Cake mix plus ingredients to prepare
  • 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


  • Preheat the oven to 350°F. Spray a 13 x 9-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 total stirring periodically for even browning, Set aside to cool.
  • Prepare the butter cake per the package directions. After preparing the batter mix 1 cup flaked 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 for 25 minutes or 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. 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 leftovers chilled.


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