Description

This Coconut Cream Poke Cake is a luscious, creamy dessert ideal for coconut lovers. It features a moist white cake infused with vanilla pudding, then ‘poked’ and soaked with a rich mixture of cream of coconut and sweetened condensed milk. Topped with fluffy whipped topping and grated coconut, this no-fuss cake combines soft textures with tropical flavors for a perfect indulgence.

Ingredients

Scale

Cake Ingredients

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

Poke Topping Ingredients

1 can (15 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk

Toppings

1 container (8 ounces) Extra Creamy Cool Whip, thawed
12 ounces frozen grated coconut, thawed

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Instructions

Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking. In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, vanilla or almond pudding mix, and vanilla or almond extract. Beat the mixture for about 2 minutes until it becomes smooth and well blended. Pour the batter evenly into the greased baking pan.
Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean. Once baked, remove the cake from the oven and allow it to cool slightly, but still warm to the touch.
Make the Poke Topping: While the cake is still warm, use a fork or skewer to poke holes all over the cake surface. In a separate bowl, combine the cream of coconut and sweetened condensed milk, mixing thoroughly. Pour this smooth mixture evenly over the surface of the cake, ensuring the liquid seeps into all the holes to infuse the cake with rich flavor.
Cool Completely: Let the cake cool completely at room temperature. This resting time allows the poke topping to soak in fully and the cake to set, ensuring a moist and flavorful texture.
Add Whipped Topping and Coconut: Once cooled, evenly spread the thawed Extra Creamy Cool Whip over the top of the cake, creating a light and fluffy layer. Then generously sprinkle the thawed grated coconut over the whipped topping for added texture and tropical flavor.
Refrigerate and Serve: Refrigerate the prepared cake for at least 2 hours or overnight to let all the flavors meld beautifully and the cream topping to firm up. Slice into servings and enjoy this chilled, creamy, coconut-infused dessert.

Notes

Use room temperature eggs and milk for better mixing and cake texture.
If you don’t have cream of coconut, ensure to get the sweetened variety used in cocktails, not coconut milk.
Thaw the grated coconut fully to avoid adding excess moisture on the toppings.
Refrigerating overnight enhances flavor melding and moistness.
For extra crunch, toast some coconut flakes and sprinkle on top before serving.