This delightful dessert called Coconut Cream Poke Cake! It’s like a tropical paradise in every bite. The moist and fluffy cake is infused with creamy coconut flavors, thanks to the coconut cream filling that seeps into the cake through the poked holes. Topped with a luscious layer of whipped cream and shredded coconut, it’s a sweet treat that’s both refreshing and indulgent.
Each bite is a heavenly combination of rich coconut and light, airy cake. It’s the perfect dessert for any occasion, whether you’re hosting a summer barbecue or simply craving a taste of the tropics. Trust me, this Coconut Cream Poke Cake is a definite crowd-pleaser!
Ingredients Needed for This Recipe
- 1 box (15.25 oz.) white cake mix (any brand)
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 box (3.4 oz.) coconut cream instant pudding
- 1 teaspoon vanilla extract
- 1 can (15 oz.) cream of coconut
- 1 can (14 oz.) sweetened condensed milk
- 8 oz. container of Cool Whip, thawed
- Sweetened coconut flakes
Instructions to Make This Coconut Cream Poke Cake
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray.
- Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into the prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean.
- Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely.
- When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.
- Refrigerate at least 8 hours before serving.
Tips for Perfecting the Recipe
Choose Quality Ingredients: The foundation of a great Coconut Cream Poke Cake lies in the quality of its ingredients. Opt for a high-quality white cake mix and coconut cream to ensure the best flavor and texture. The choice of sweetened condensed milk and Cool Whip should also not be overlooked, as these contribute significantly to the cake’s moisture and taste.
Cake Mix Modifications: To elevate the cake’s texture and flavor, consider substituting milk for water in the cake mix instructions. Adding an extra egg or replacing the oil with melted butter can also make the cake richer and more flavorful.
Evenly Poke Holes: For the filling to be evenly distributed, ensure that the holes poked in the cake are uniform in size and spread. Using the round end of a wooden spoon is recommended, but you can also explore using a fork for smaller holes, which allows the coconut cream mixture to seep into every part of the cake.
Let It Chill: Patience is key when it comes to letting the cake chill. Although the recipe suggests refrigerating for at least 8 hours, letting it sit overnight can significantly enhance its flavors and texture. This step is crucial for the cake to fully absorb the coconut cream mixture, resulting in a moist and flavorful dessert.
Customize Your Toppings: While the recipe calls for Cool Whip and sweetened coconut flakes, feel free to get creative with your toppings. Toasted coconut flakes, a drizzle of caramel, or even a sprinkle of chopped nuts can add an extra layer of texture and flavor to your cake.
Serving Suggestions
Complement with Fresh Fruits: Serve slices of Coconut Cream Poke Cake alongside fresh fruits like pineapple, mango, or berries. The freshness of the fruit balances the richness of the cake and adds a vibrant contrast to your dessert plate.
Coffee or Tea Pairing: A hot cup of coffee or tea makes an excellent companion to the creamy and coconutty flavors of the cake. The warmth of the beverage contrasts nicely with the cool, moist texture of the cake, making it a perfect pairing for any time of day.
Ice Cream Addition: For an indulgent treat, serve your Coconut Cream Poke Cake with a scoop of vanilla or coconut ice cream. The cold, creamy texture of the ice cream complements the moist cake and adds an extra layer of deliciousness.
Whipped Cream and Berries: For a lighter option, top each slice with a dollop of whipped cream and a handful of mixed berries. This combination adds a fresh and slightly tart element to the sweet cake, making it irresistibly delicious.
Storage Tips
Refrigerate Properly: Always store your Coconut Cream Poke Cake in the refrigerator, covered with plastic wrap or in an airtight container. This will help maintain its moisture and prevent it from absorbing odors from other foods in the fridge.
Freezing for Longer Storage: If you need to store the cake for an extended period, you can freeze it. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil. When ready to enjoy, thaw the cake in the refrigerator overnight. Note that the texture of the toppings may change slightly after freezing.
Avoid Leaving Out at Room Temperature: Due to the dairy components in the cake, such as the Cool Whip and sweetened condensed milk, it’s not advisable to leave the cake out at room temperature for more than two hours. Keeping it chilled ensures it stays fresh and safe to eat.
Frequently Asked Questions
Can I make this cake ahead of time? Yes, this cake is actually better when made ahead of time. Making it a day in advance allows the flavors to meld together and the cake to fully absorb the coconut cream mixture, resulting in a moist and flavorful dessert.
Can I use coconut milk instead of cream of coconut? No, it’s important to use cream of coconut as it is thicker and sweeter than coconut milk. Cream of coconut is specifically designed for baking and desserts, providing the necessary richness and coconut flavor that this cake requires.
Is there a dairy-free alternative for this recipe? Yes, you can substitute the dairy ingredients with their dairy-free counterparts. Use a dairy-free cake mix, swap the milk for a plant-based milk, choose a dairy-free whipped topping, and check that your condensed milk and cream of coconut are dairy-free as well.
How do I know when the cake is fully baked? The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. It’s important not to overbake the cake to ensure it remains moist after adding the coconut cream mixture.
Can I add nuts to this recipe? Absolutely! Adding chopped nuts like pecans, walnuts, or almonds can introduce an additional texture and flavor to the cake. Sprinkle them on top along with the coconut flakes or mix them into the batter for an extra crunch.
INGREDIENTS
- 1 box 15.25 oz. white cake mix (any brand)
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 box 3.4 oz. coconut cream instant pudding
- 1 teaspoon vanilla extract
- 1 can 15 oz. cream of coconut
- 1 can 14 oz. sweetened condensed milk
- 8 oz. container of Cool Whip thawed
- Sweetened coconut flakes
INSTRUCTIONS
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray.
- Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into the prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean.
- Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely.
- When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.
- Refrigerate at least 8 hours before serving.
