Description
This Coconut Cream Poke Cake is a luscious, creamy dessert featuring a moist white cake infused with a sweet coconut and condensed milk mixture. Topped with fluffy whipped topping and shredded coconut, this cake is perfect for tropical-inspired celebrations or any time you crave a rich, refreshing treat.
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
- 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
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 cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Beat the ingredients for about 2 minutes until the batter becomes smooth and well blended.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Place it in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Make the Poke Topping: While the cake is still warm, use a fork or skewer to poke holes all over the surface. This allows the topping to soak deeply into the cake. In a separate bowl, mix together the cream of coconut and the sweetened condensed milk until well combined.
- Pour Poke Mixture: Evenly pour the cream of coconut and condensed milk mixture over the entire cake, making sure it seeps into the holes to flavor and moisten the cake throughout.
- Cool the Cake: Allow the cake to cool completely at room temperature so the topping can set properly.
- Add Whipped Topping and Coconut: Once cooled, evenly spread the thawed Extra Creamy Cool Whip over the top of the cake. Then sprinkle the thawed grated coconut generously on top to finish.
- Refrigerate and Serve: Refrigerate the completed cake for at least 2 hours or overnight to allow the flavors to meld and the cake to firm up. Slice into servings and enjoy chilled for a deliciously creamy and tropical dessert.
Notes
- For extra coconut flavor, toast the grated coconut lightly before sprinkling on top.
- This cake is best served cold and tastes even better the next day after sitting overnight.
- Use a fork or wooden skewer for poking holes; a toothpick may be too thin to allow enough topping to seep in.
- You can substitute whipped topping with homemade whipped cream for a fresher taste.
- Ensure the cake is completely cooled before spreading the whipped topping to avoid melting.
- If you want a lighter cake, you can reduce the vegetable oil to 1/3 cup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
