Looking for a dessert that’s both indulgent and easy to prepare? Coconut Cream Poke Cake is the answer! This luscious cake is soaked with a creamy coconut-infused filling and topped with whipped cream and fluffy grated coconut for a truly satisfying treat. Whether it’s a holiday, birthday, or any special occasion, this Coconut Cream Poke Cake is sure to impress. Let’s dive into this delicious recipe and learn how to make it!
Ingredients:
For the Cake:
1 box Duncan Hines White Cake Mix
3 large eggs
1 cup milk
1/2 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
12 ounces frozen grated coconut, thawed
1 container (8 ounces) Extra Creamy Cool Whip, thawed
Directions:
Prepare the Cake:
Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Mix Ingredients: In a large bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Beat for about 2 minutes until the mixture is smooth.
Bake the Cake: Pour the batter into the prepared pan and bake for 30-35 minutes. To check for doneness, insert a toothpick in the center; it should come out clean.
Make the Poke Topping:
Poke Holes in the Cake: Once the cake is baked, remove it from the oven and use a fork or skewer to poke holes all over the surface while the cake is still warm.
Prepare the Topping: In a separate bowl, mix the cream of coconut and sweetened condensed milk together. Pour this mixture evenly over the warm cake, ensuring it seeps into the holes, infusing the cake with rich coconut flavor.
Cool and Add Toppings:
Cool the Cake: Let the cake cool completely at room temperature.
Top with Cool Whip: Spread the thawed Extra Creamy Cool Whip evenly over the cooled cake.
Add Coconut: Sprinkle the grated coconut on top for an extra layer of coconut flavor and texture.
Refrigerate and Serve:
Refrigerate the cake for at least 2 hours, or overnight if possible, to allow the flavors to meld and the texture to set.
Slice and serve chilled for a creamy, dreamy treat!
Serving Tips:
Chill Before Serving: For the best flavor and texture, make sure to refrigerate the Coconut Cream Poke Cake for at least 2 hours, or overnight if you can. This allows the cake to fully absorb the coconut mixture and the flavors to meld together.
Slice Neatly: Use a sharp knife to cut clean slices. To prevent sticking, you can dip the knife in hot water between cuts.
Pair with Fresh Fruit: For a refreshing twist, serve slices of Coconut Cream Poke Cake with fresh tropical fruits like pineapple, mango, or berries.
Garnish: Add a little extra coconut on top for a more decorative touch. You can also sprinkle toasted coconut flakes for added crunch and flavor.
Storage Tips:
Refrigerate: Store any leftover cake in the refrigerator. Make sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh.
Store in an Airtight Container: For the best storage, keep the cake in an airtight container to prevent it from drying out. This will also help preserve the coconut flavor.
Keep Cool Whip Topping Fresh: If you need to store the cake for an extended period, it’s best to add the Cool Whip topping just before serving. If the topping has been sitting for a while, it might lose some of its fluffiness, so adding it fresh ensures the best texture.
Freezing Tips:
Freezing the Cake: While it’s possible to freeze the Coconut Cream Poke Cake, it’s best to freeze it before adding the whipped topping and coconut garnish. The cake itself freezes well when wrapped tightly in plastic wrap and placed in a freezer-safe container.
Thawing: To thaw, move the cake from the freezer to the refrigerator and let it defrost overnight. Add the Cool Whip and coconut topping just before serving for the best results.
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FAQs:
Can I make Coconut Cream Poke Cake ahead of time?
Yes! In fact, Coconut Cream Poke Cake tastes even better when made in advance. You can prepare it a day or two ahead and store it in the refrigerator. The flavors have more time to meld, and the cake becomes even more moist and flavorful.
Can I use a different type of cake mix?
While this recipe calls for Duncan Hines White Cake Mix, you can substitute it with any other brand or even try a vanilla or coconut-flavored cake mix. Just be sure to follow the instructions for the cake mix you use, adjusting the ingredients as needed.
Can I substitute the Cool Whip with something else?
If you prefer not to use Cool Whip, you can substitute it with homemade whipped cream. Simply whip heavy cream with a bit of powdered sugar until soft peaks form. You can also try using a dairy-free whipped topping for a non-dairy version of the cake.
How long can I store Coconut Cream Poke Cake?
Coconut Cream Poke Cake can be stored in the refrigerator for up to 4-5 days. Be sure to cover it tightly with plastic wrap or store it in an airtight container to keep it fresh. For the best taste, consume it within this time frame.
Conclusion:
This Coconut Cream Poke Cake is a showstopper that’s sure to become a favorite in your dessert rotation. With its fluffy cake, coconut-infused filling, and creamy whipped topping, every bite is like a tropical vacation in dessert form! Perfect for birthdays, potlucks, or even as an everyday treat, this cake is bound to satisfy your coconut cravings. Enjoy!
📖 Recipe:
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Coconut Cream Poke Cake
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Coconut Cream Poke Cake is a tropical-inspired dessert that combines a fluffy white cake soaked in a creamy coconut mixture and topped with whipped cream and grated coconut. This easy-to-make dessert is perfect for any occasion, from summer parties to holiday gatherings. With its rich coconut flavor and creamy texture, this poke cake will surely become a crowd favorite. Whether you’re hosting a special event or enjoying a sweet treat at home, this Coconut Cream Poke Cake is the ultimate indulgence.
Ingredients
For the Cake:
1 box Duncan Hines White Cake Mix
3 large eggs
1 cup milk
1/2 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
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large bowl, mix the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Beat for about 2 minutes, until smooth. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Make the Poke Topping: While the cake is still warm, use a fork or skewer to poke holes all over the surface. In a separate bowl, combine the cream of coconut and sweetened condensed milk. Pour the mixture evenly over the cake, ensuring it seeps into the holes.
- Cool and Add Toppings: Let the cake cool completely. Spread the thawed Cool Whip evenly over the top. Sprinkle the grated coconut over the whipped topping.
- Refrigerate and Serve: Refrigerate the cake for at least 2 hours or overnight to allow the flavors to meld. Slice and serve chilled for a deliciously creamy treat!
Notes
For added texture, you can toast the grated coconut before sprinkling it on top of the Cool Whip.
To make this recipe ahead of time, prepare it a day or two in advance and store it in the refrigerator. The flavors will develop even more as it sits.
If you prefer a dairy-free version, substitute the Cool Whip with a dairy-free whipped topping and use coconut milk instead of sweetened condensed milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 380 kcal per serving
