Coconut Cream Poke Cake

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes (excluding cooling time)
Difficulty Level: Easy
Servings: 12-16

If you’re looking for a dessert that’s both indulgent and easy to prepare, look no further than this Coconut Cream Poke Cake! A twist on the classic poke cake, this recipe combines a light, fluffy cake with rich coconut cream and a velvety whipped topping. The perfect balance of coconut flavor throughout, with every bite filled with creamy goodness, makes this cake a crowd-pleaser for family gatherings, celebrations, or any occasion that calls for a sweet treat.

This cake is incredibly simple to make and is an excellent option for those who love coconut-flavored desserts. The poke cake technique creates an extra moist texture, as the cake absorbs a coconut cream filling that seeps down into the holes, ensuring a delightful and tropical flavor in every bite.

Let’s dive right into how you can make this irresistible Coconut Cream Poke Cake!

Ingredients:

For the Cake:

• 1 box of vanilla cake mix (or your preferred white cake mix)
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1 teaspoon vanilla extract

For the Coconut Cream Filling:

• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) can coconut milk
• 1 teaspoon vanilla extract

For the Topping:

• 1 (8 oz) container of whipped topping (like Cool Whip)
• 1 cup shredded sweetened coconut
• Optional garnish: Toasted coconut flakes (for extra flavor and texture)

Instructions:

Step 1: Prepare the Cake

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to prevent the cake from sticking, or use a non-stick cooking spray for easy removal.

In a large bowl, prepare the vanilla cake mix according to the instructions on the box. Typically, this will involve combining the cake mix with 3 eggs, 1 cup of water, and 1/2 cup of vegetable oil. Add in 1 teaspoon of vanilla extract for extra flavor.

Mix all the ingredients together using a hand mixer or whisk until well combined, ensuring the batter is smooth with no lumps.

Pour the batter into the prepared 9×13-inch baking dish and spread it out evenly with a spatula.

Bake the cake in the preheated oven for about 28-30 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so be sure to check after 28 minutes.

Once baked, remove the cake from the oven and let it cool for 10-15 minutes in the pan.

Step 2: Make Holes in the Cake

Once the cake has slightly cooled, use the end of a wooden spoon or a straw to poke holes all over the cake. Space the holes about 1 inch apart, and make sure you poke all the way down to the bottom of the cake. This is the key step in the poke cake recipe, as the filling will seep into these holes, making the cake extra moist and flavorful.

Step 3: Prepare the Coconut Cream Filling

In a medium bowl, combine the sweetened condensed milk, coconut milk, and vanilla extract. Stir well until smooth and thoroughly mixed.

Now, pour this coconut cream mixture evenly over the cake. Use a spoon or spatula to gently spread the mixture into the holes that you created earlier. The liquid will soak into the cake, adding flavor and moisture.

It’s important to pour the filling slowly and evenly to make sure every part of the cake gets the creamy coconut flavor. You may see the liquid pooling on top, but it will absorb into the cake as it cools.

Step 4: Let the Cake Cool

Allow the cake to cool to room temperature for about 30 minutes, then refrigerate it for at least 2 hours, or overnight for the best results. This will allow the coconut cream to soak in fully and the cake to firm up.

The longer the cake sits, the more delicious and moist it will become as the filling seeps deep into the cake.

Step 5: Add the Whipped Topping

Once the cake has fully chilled, spread the whipped topping evenly over the surface of the cake. Use a spatula to smooth the topping to the edges.

The whipped topping will add a light, fluffy texture to balance out the rich coconut cream filling.

Step 6: Garnish with Coconut

Sprinkle the shredded sweetened coconut evenly over the top of the whipped topping. If you want a more intense coconut flavor, feel free to toast the shredded coconut before sprinkling it on the cake.

To toast the coconut: Place the shredded coconut on a baking sheet in a single layer and bake in a preheated 350°F (175°C) oven for about 5-7 minutes, stirring halfway through to prevent burning. Once it’s golden brown, remove from the oven and let it cool before sprinkling on the cake.

Step 7: Serve and Enjoy!

Once the cake is fully topped and garnished, slice it into squares and serve chilled. The creamy coconut filling combined with the fluffy cake and whipped topping makes for a deliciously tropical dessert that will have everyone asking for the recipe!

Tips for the Perfect Coconut Cream Poke Cake:

• Use Full-Fat Coconut Milk: For the creamiest and richest flavor, use full-fat coconut milk in the filling. Light coconut milk may not provide the same depth of flavor.
• Let the Cake Cool Completely: After baking the cake, allow it to cool slightly before adding the filling. The coconut cream will soak better into a warm cake, but make sure it’s not too hot, or it may melt the whipped topping.
• For Extra Coconut Flavor: If you love coconut, feel free to add extra coconut extract to the filling or the whipped topping to intensify the flavor.
• Make-Ahead Option: This cake can be made ahead of time and kept refrigerated overnight. It actually tastes even better the next day as the flavors have more time to meld together.

Nutrition (Per Serving – based on 12 servings):

• Calories: 325 kcal
• Protein: 3 g
• Fat: 18 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Sugar: 27 g
• Sodium: 150 mg

Please note that these values are estimates based on the ingredients used and serving size. The nutritional content can vary depending on the specific brands of ingredients you choose and any additional toppings or substitutions.

Why You’ll Love Coconut Cream Poke Cake:

1. Tropical Flavor: This cake brings all the rich and creamy tropical flavors of coconut straight to your taste buds. Whether you’re serving it for a special occasion or just for an indulgent treat, this cake is perfect for coconut lovers.
2. Moist and Flavorful: The poke cake method ensures that every slice is incredibly moist. The coconut milk mixture soaks into every hole, making the cake extra soft and full of flavor.
3. Simple to Make: You don’t need to be a baking expert to make this cake! The box cake mix keeps things easy, and the poke method ensures that you don’t need to worry about complicated decorating or frosting techniques.
4. Great for Make-Ahead: This is an excellent cake for making in advance. It keeps well in the refrigerator for a couple of days, making it perfect for parties, holidays, or gatherings where you want to plan ahead.

Conclusion:

Coconut Cream Poke Cake is a delightful dessert that’s sure to wow your guests with its rich coconut flavor, light and fluffy texture, and beautiful appearance. Whether you’re serving it at a family dinner, a holiday celebration, or just for a weeknight treat, it’s a dessert that’s sure to be loved by everyone. Easy to make, absolutely delicious, and wonderfully moist, this cake is a perfect addition to your dessert repertoire. Enjoy!