Coconut Cream Poke Cake is the perfect dessert for those who love the tropical flavor of coconut in every bite. This moist cake is infused with creamy coconut filling and topped with a luscious coconut whipped cream topping. It’s a crowd-pleasing treat for any occasion, from family gatherings to potlucks.

With simple ingredients and easy steps, this dessert will quickly become a favorite!

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 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
1 container (8 oz) Extra Creamy Cool Whip, thawed
12 oz frozen grated coconut, thawed

Instructions

Step 1: Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla (or almond) extract. Mix well according to the package instructions, usually for 2-3 minutes until smooth.

Step 2: Bake the Cake: Pour the batter into a greased 9×13-inch baking dish. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for about 10 minutes.

Step 3: Prepare the Poke Topping: In a bowl, mix together the cream of coconut and sweetened condensed milk. Once the cake has cooled slightly, 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, allowing it to soak into the holes. Refrigerate the cake for at least 2 hours, letting the flavors absorb and the cake become deliciously moist.

Step 5: Add the Whipped Topping and Coconut: Once chilled, spread the thawed Cool Whip evenly over the top of the cake. Sprinkle the grated coconut generously over the whipped topping for added texture and flavor.

Step 6: Serve: Slice and serve this Coconut Cream Poke Cake chilled, enjoying the rich, tropical flavors in each bite!

Frequently Asked Questions

1. Can I use a homemade cake instead of box mix?

Yes, you can! Simply bake your favorite vanilla cake and follow the remaining steps for the coconut cream filling and topping.

2. Can I use coconut cream instead of coconut milk?

Coconut cream is much thicker than coconut milk, so it’s best to stick with coconut milk to ensure the filling is pourable and soaks into the cake properly.

3. How long does the cake need to refrigerate?

For the best flavor and texture, chill the cake for at least 2 hours. Overnight refrigeration gives the cake time to fully absorb the coconut filling.

4. Can I use a different flavor of cake mix?

Yes, you can experiment with different cake flavors such as chocolate or lemon, though vanilla pairs best with the coconut filling.

5. How do I store leftovers?

Keep the leftover cake covered in the refrigerator for up to 3-4 days. The cake will remain moist and flavorful as long as it’s stored properly.