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.