This Coconut Cream Poke Cake is a delightful escape to tropical paradise, combining a fluffy, moist cake with the rich flavors of coconut. With a cream of coconut and sweetened condensed milk soak, plus a light whipped topping, this cake becomes both refreshing and irresistibly delicious. Perfect for gatherings or a sweet treat at home, it’s always a crowd-pleaser due to its luscious texture and tropical flair!

Why You’ll Enjoy This Recipe

What makes this Coconut Cream Poke Cake truly special is its incredible moisture, derived from a luscious blend of cream of coconut and sweetened condensed milk that seeps deep into the cake. The creamy topping adds an extra layer of coconut goodness, making every bite a heavenly experience. Plus, it’s simple to make ahead of time, allowing you to impress your guests with minimal fuss.

Recipe: Coconut Cream Poke Cake

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

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, mix together the white cake mix, eggs, milk, vegetable oil, pudding mix, and either vanilla or almond extract. Blend these ingredients as per the cake mix instructions, which usually entails mixing for about 2-3 minutes until the batter is smooth and well combined.

Step 2: Bake the Cake

Next, pour the cake batter into a greased 9×13-inch baking dish. Bake in the preheated oven for about 25-30 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, your cake is ready. Once fully baked, remove it from the oven and allow it to cool slightly.

Step 3: Prepare the Poke Topping

While the cake is cooling, go ahead and prepare the topping. Take a bowl and mix together the cream of coconut and sweetened condensed milk until thoroughly combined. After the cake has cooled for approximately 10 minutes, grab a fork or the handle of a wooden spoon and poke holes all over the surface of the cake to allow the topping to soak in.

Step 4: Pour and Chill

Gently pour the coconut and condensed milk mixture over the cake, ensuring it seeps into all the holes. Now, it’s time to refrigerate the cake. Let it chill for at least 2 hours; this allows the cake to absorb all that delicious liquid and meld the flavors beautifully.

Step 5: Add the Whipped Topping and Coconut

Once your cake has chilled, it’s time to add the final touches. Spread an even layer of the thawed Cool Whip over the top of the cake. To finish, sprinkle the thawed grated coconut generously over the whipped topping, creating a delightful coconut layer.

Step 6: Serve

Slice up your Coconut Cream Poke Cake, serve it chilled, and relish the creamy, tropical flavors with every bite!

Serving and Storage Tips

Serving:

For the best flavor and texture, serve this cake cold. It pairs wonderfully with a cup of coffee or tea, making it an excellent choice for brunch or a light dessert after meals.

Storage:

If you have any leftovers (though they’re unlikely!), you can store them in the refrigerator, covered, for up to 3 days. The cake stays moist and continues to be flavorful for a delightful treat even after a few days.

Helpful Notes

• Coconut Cream vs. Coconut Milk: Make sure to use cream of coconut (like the kind used in cocktails) as it’s thicker and sweeter than regular coconut milk.
• Add Toasted Coconut: For a delightful crunch, consider sprinkling some toasted coconut on top. It adds a lovely contrast to the creamy cake.
• Chill Time: It’s ideal to let the cake chill for at least 2 hours, but if you have the time, letting it sit overnight will yield even better flavor absorption.

FAQs

Q1: Can I use a different flavor of pudding mix?

Yes! While vanilla and coconut pudding are delicious options, feel free to experiment with other flavors if you’d like to give this cake a unique twist!

Q2: Can I use homemade whipped cream instead of Cool Whip?

Certainly! You can whip up 1 cup of heavy cream with 2-3 tablespoons of sugar until stiff peaks form, and it will be a fantastic substitute.

Q3: Can I make this cake in advance?

Absolutely! This cake is perfect for prepping ahead. You can make it the day before and add the topping just before serving for optimal freshness.

Q4: Can I use sweetened shredded coconut instead of frozen grated coconut?

Yes! Sweetened shredded coconut works well as an alternative if you don’t have access to frozen grated coconut.

Q5: How do I make this cake dairy-free?

If you prefer a dairy-free version, you can use dairy-free whipped topping and a dairy-free cake mix to enjoy this dessert without lactose.