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
