This Coconut Cream Poke Cake is a tropical, creamy dessert that’s as easy to make as it is delicious. With a soft, fluffy white cake infused with coconut cream and topped with a luscious whipped coconut layer, each bite is a perfect blend of sweetness and tropical flavor. I love making this cake for family gatherings or holidays—its refreshing flavor and tender texture make it a hit every time!
Why You’ll Like This Recipe
This Coconut Cream Poke Cake is incredibly moist, thanks to the combination of cream of coconut and sweetened condensed milk that soaks into the cake. The topping adds extra creaminess and a rich coconut flavor that makes it truly irresistible. It’s a simple recipe that’s easy to prepare ahead, and the tropical flavor is sure to impress your guests.
Recipe: Coconut Cream Poke Cake
Ingredients
For the Cake:
- 1 box Duncan Hines White Cake mix
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 small box vanilla or almond pudding mix
- 1 teaspoon vanilla or almond extract
For the Topping:
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 container (8 ounces) Extra Creamy Cool Whip, thawed
- 12 ounces frozen grated coconut, thawed
Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Mix according to the cake mix instructions, typically for 2-3 minutes until smooth.
Step 2: Bake the Cake
Pour the batter into a greased 9x13-inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool slightly.
Step 3: Prepare the Poke Topping
In a bowl, combine the cream of coconut and sweetened condensed milk. Once the cake has cooled for about 10 minutes, use a fork or the handle of a wooden spoon to poke holes all over the cake.
Step 4: Pour and Chill
Slowly pour the coconut and condensed milk mixture over the cake, ensuring it soaks into the holes. Refrigerate the cake for at least 2 hours, allowing the flavors to meld and the cake to fully absorb the liquid.
Step 5: Add the Whipped Topping and Coconut
Spread the thawed Cool Whip over the chilled cake in an even layer. Sprinkle the grated coconut over the top for a final touch.
Step 6: Serve
Serve this Coconut Cream Poke Cake chilled and enjoy the creamy, tropical flavors in every bite!
Serving and Storage Tips
Serving:
Serve this cake cold for the best flavor and texture. It pairs well with a cup of coffee or tea, making it perfect for brunch or as a light dessert.
Storage:
Store any leftovers in the refrigerator, covered, for up to 3 days. The cake will stay moist and flavorful.
Helpful Notes
- Coconut Cream vs. Coconut Milk: Be sure to use cream of coconut (often used in drinks) as it’s thicker and sweeter than coconut milk.
- Add Toasted Coconut: For extra flavor, sprinkle toasted coconut on top for a crunchy contrast.
- Chill Time: Allow the cake to chill for at least 2 hours to absorb the flavors, but overnight works even better.
FAQs
Q1: Can I use a different flavor of pudding mix?
Yes! Vanilla and coconut pudding both work well, but feel free to experiment with other flavors for a unique twist.
Q2: Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Whip 1 cup of heavy cream with 2-3 tablespoons of sugar until stiff peaks form as a substitute.
Q3: Can I make this cake in advance?
Yes, this cake is perfect for making ahead. You can prepare it the day before and add the topping right before serving.
Q4: Can I use sweetened shredded coconut instead of frozen grated coconut?
Yes, sweetened shredded coconut is a good alternative if you can’t find frozen grated coconut.
Q5: How do I make this cake dairy-free?
Use dairy-free whipped topping and a dairy-free cake mix to make this dessert lactose-free.
Final Thoughts
This Coconut Cream Poke Cake is a tropical delight that’s incredibly moist, rich, and refreshing. Each bite combines creamy, sweet coconut flavor with a soft, fluffy cake, making it perfect for any occasion. Easy to make and even easier to enjoy, this cake is sure to be a favorite among coconut lovers. Happy baking!
Coconut Cream Poke Cake
Ingredients
For the Cake:
- 1 box Duncan Hines White Cake mix
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 small box vanilla or almond pudding mix
- 1 teaspoon vanilla or almond extract
For the Topping:
- 1 can 15 ounces cream of coconut
- 1 can 14 ounces sweetened condensed milk
- 1 container 8 ounces Extra Creamy Cool Whip, thawed
- 12 ounces frozen grated coconut thawed
Instructions
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Mix according to the cake mix instructions, typically for 2-3 minutes until smooth.
Step 2: Bake the Cake
- Pour the batter into a greased 9x13-inch baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow it to cool slightly.
Step 3: Prepare the Poke Topping
- In a bowl, combine the cream of coconut and sweetened condensed milk. Once the cake has cooled for about 10 minutes, use a fork or the handle of a wooden spoon to poke holes all over the cake.
Step 4: Pour and Chill
- Slowly pour the coconut and condensed milk mixture over the cake, ensuring it soaks into the holes. Refrigerate the cake for at least 2 hours, allowing the flavors to meld and the cake to fully absorb the liquid.
Step 5: Add the Whipped Topping and Coconut
- Spread the thawed Cool Whip over the chilled cake in an even layer. Sprinkle the grated coconut over the top for a final touch.
Step 6: Serve
- Serve this Coconut Cream Poke Cake chilled and enjoy the creamy, tropical flavors in every bite!
Notes
- Coconut Cream vs. Coconut Milk: Be sure to use cream of coconut (often used in drinks) as it’s thicker and sweeter than coconut milk.
- Add Toasted Coconut: For extra flavor, sprinkle toasted coconut on top for a crunchy contrast.
- Chill Time: Allow the cake to chill for at least 2 hours to absorb the flavors, but overnight works even better.
