Oster Poke Cake

- 1 box yellow cake mix - 1 cup water (or as directed on box) - 3 large eggs (or as directed on box) - 1/2 cup vegetable oil - 1 (14 oz) can of sweetened condensed milk - 1 cup coconut milk - 1/2 cup shredded coconut - 1/2 cup crushed pineapple (drained) - 1 cup whipped topping (like Cool Whip) - 1/4 cup toasted coconut flakes for garnish - Fresh pineapple slices for decoration

Looking for a delightful and easy dessert? Try my Oster Poke Cake recipe! This moist yellow cake soaked in creamy coconut and pineapple flavors is perfect for any occasion. With simple ingredients and step-by-step instructions, you’ll be serving a stunning treat that everyone will love. Click through to explore the full recipe and elevate your dessert game with this tropical delight! Happy baking!

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Ingredients

1 box yellow cake mix

1 cup water (or as directed on box)

3 large eggs (or as directed on box)

1/2 cup vegetable oil

1 (14 oz) can of sweetened condensed milk

1 cup coconut milk

1/2 cup shredded coconut

1/2 cup crushed pineapple (drained)

1 cup whipped topping (like Cool Whip)

1/4 cup toasted coconut flakes for garnish

Fresh pineapple slices for decoration

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In a large mixing bowl, combine the yellow cake mix, water, eggs, and vegetable oil. Mix according to package instructions until well blended.

Pour the batter into the prepared baking pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes.

While the cake is cooling, mix together the sweetened condensed milk and coconut milk in a bowl.

Using a fork or the end of a wooden spoon, poke holes all over the surface of the cake, about 1 inch apart.

Pour the milk mixture evenly over the cake, ensuring it seeps into the holes. Let it sit for 30 minutes to absorb.

Spread the whipped topping evenly over the cooled cake.

Sprinkle the shredded coconut and crushed pineapple over the whipped topping, distributing evenly.

For the finishing touch, sprinkle the toasted coconut flakes on top.

Garnish with fresh pineapple slices on the sides or center as desired.

Refrigerate the cake for at least an hour before serving to allow the flavors to meld beautifully.

Prep Time, Total Time, Servings: 20 mins | 1.5 hours | 12 servings

- Presentation Tips: Serve chilled in squares on dessert plates, garnished with a small spoonful of crushed pineapple and a sprinkle of toasted coconut for added texture and visual appeal.