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Samoas Poke Cake

Author: Lisa Longley


  • Chocolate Cake Mix I used Betty Crocker Super Moist Milk Chocolate
  • 14 fl oz coconut milk I used Thai Kitchen
  • 3 eggs
  • 1/3 cup vegetable oil
  • 12.25 oz caramel topping I used Smuckers
  • Cool whip
  • toasted coconut to make, bake in a single layer at 350 for 10 minutes, watching closely
  • more caramel for drizzling optional


  • Preheat the oven to 350 degrees. Grease a 9 x 13 pan with cooking spray and set aside.
  • Mix the cake mix, coconut milk, eggs, and vegetable oil together.
  • Pour into 9 x 13 pan. Bake for 28 minutes or until a toothpick stuck two inches from the edge comes out with just a few crumbs.
  • Let the cake cool for about 10 minutes, then poke small holes throughout the cake.
  • Pour the caramel topping into the holes, making sure that you get some in each whole.
  • Refrigerate overnight.
  • Top with cool whip, toasted coconut and additional caramel (or hot fudge).