Toasted Coconut Poke Cupcakes (Video)

These toasted coconut poke cupcakes are ridiculously light and fluffy. Topped with a sweet glaze, whipped topping, and toasted coconut. The perfect spring dessert. If you like coconut you'll love our chocolate-covered toasted coconut ice cream or our crispy coconut cookies.

Watch our step by step video!

These cupcakes are like eating a cloud. So light, so fluffy, and SO soft. Topped with a nest of toasted coconut and a few mini chocolate eggs, they are perfect to serve for an Easter dessert. This recipe works well for cake or cupcakes. Just follow the cooking guide on the back of the boxed cake mix if you plan on baking in cake pans or a 9x13" baking dish. If you've been here for a minute you know how much I love doctoring up cake mixes and making them my own. My mini carrot bundt cakes with cream cheese frosting are made using a mix and adding sour cream and pudding to the batter. YUM.

Toasted Coconut Poke Cupcakes

What is a poke cake?

Poke cake is exactly what is sounds like. It's a warm cake (or batch of cupcakes) that has been poked with a fork or skewer ALL OVER to create holes for a delicious glaze to seep into. There are jello poke cakes or poke cakes that are made by spreading sweetened condensed milk on top and allowing it to fill the poked holes. The result is a moist and delicious cake that can be flavored so many ways depending on what you pour over it.

Toasted Coconut Poke Cake Ingredients

• 1 box white cake mix
• 1 ¼ cup water
• 4 egg whites
• ½ cup oil
• 2 teaspoons coconut flavoring/extract
• ½ can sweetened condensed milk
• 8 oz. container whipped topping
• 1 cup coconut, toasted

How To Make Poke Cupcakes

You'll start by making a simple white cake batter and adding coconut extract to it. Make sure to mix it for 30 seconds, then turn the speed up and beat it for 2 minutes for fluffy cupcakes.

Once the cupcakes come out of the oven, poke them with a fork ALL OVER the top of each one. Spread with 1 teaspoon or 2 of sweetened condensed milk. Allow cupcakes to cool until room temperature then place in the refrigerator to chill for at least an hour.

Pipe or spread whipped topping over each cupcake. You can also use our delicious marshmallow frosting.

How To Toast Coconut In the Oven

Spread coconut onto a baking sheet in a thin layer. Bake at 350 degrees for 5-10 minutes, watching closely to make sure it doesn't burn. Once it starts to brown, it browns quickly.

Sprinkle each cupcake with toasted coconut and add a few chocolate eggs! This recipe makes 18-22 cupcakes, depending on how full you like filling your liners. I fill mine ¾ full (18 cupcakes).

If you find that your cupcake liners are sticky from the glaze seeping over the sides you can place each cupcake in a second cupcake liner before serving.

Store cupcakes in the refrigerator (to keep the whipped topping chilled).

Toasted Coconut Poke Cupcakes Recipe

Toasted Coconut Poke Cupcakes

These toasted coconut poke cupcakes are ridiculously light and fluffy. Topped with a sweet glaze, whipped topping and toasted coconut. The perfect spring dessert. 

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

chill: 2 hours hours

Total Time: 2 hours hours 26 minutes minutes

Servings: 18 cupcakes

Calories: 238kcal

Author: Brandy Nelson

Ingredients

• ▢ 1 box white cake mix
• ▢ 1 ¼ cup water
• ▢ 4 egg whites
• ▢ ½ cup oil
• ▢ 2 teaspoons coconut extract/flavoring
• ▢ ½ can sweetened condensed milk
• ▢ 8 oz. container whipped topping
• ▢ 1 cup coconut toasted

Instructions

• Preheat oven to 350 degrees and line a muffin pan with cupcake liners. You'll need 18-22 liners depending on how full you fill them.
• Combine cake mix, water, egg whites, oil and coconut extract. Mix for 30 seconds on low speed then mix for 2 minutes on med-high speed.
• Divide batter among cupcake liners and bake for 16-18 minutes.
• Poke warm cupcakes with a skewer or fork ALL OVER the tops of each cupcake.
• Spoon a teaspoon or two of sweetened condensed milk over each cupcake.
• Allow cupcakes to cool to room temperature then transfer to the refrigerator and chill at least 1 hour.
• Spread each cupcake with whipped topping and sprinkle with toasted coconut.
• Store cupcakes in the refrigerator (to keep the whipped topping chilled). 

Notes

How to toast coconut in the oven: Spread coconut onto a baking sheet in a thin layer. Bake at 350 degrees for 5-10 minutes, watching closely to make sure it doesn't burn. Once it starts to brown, it browns quickly.

Nutrition

Calories: 238kcal

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