Coconut Cream Poke Cake starts with a boxed cake mix and is covered with a creamy and sweet cream of coconut filling and a coconut topping!
Can I toast the shredded coconut?
We prefer it untested but you can certainly toast your shredded coconut if you like. Spread the shredded coconut on a baking sheet and toast in the oven at 325F for about 3 minutes. Stir it occasionally until it gets to your preferred level of toastiness.
How long does it take to cook coconut poke cake?
Less than an hour – but you’ll want to also account for some chilling time! You can do the prep in 10 minutes and bake it up in 35 minutes. It’s so quick and easy!!
Where do I find cream of coconut?
Cream of coconut can usually be found in the same aisle as all of the other alcoholic drink mixers. Cream of coconut is non-alcoholic though. It is sweet like sweetened condensed milk with a coconut flavor. You want to look for the Coco Lopez brand. It has the perfect level of sweetness. I tried the Trader Joes brand and it was pretty gross. It wasn’t nearly thick or sweet enough.
Can I use coconut milk instead of cream of coconut?
No. Absolutely not. Coconut milk can not be substituted for the cream of coconut. It will turn into a mushy mess.
How many servings does this recipe produce?
One 9×13 inch cake, which you can usually cut into about 18 to 24 slices/servings.
Does Coconut Cream Poke Cake need to be kept refrigerated?
Yes. Cover with plastic wrap and it will keep in the refrigerator for up to 5 days?
Do you need to chill this cake for 8 hours?
I highly recommend it. You’ll definitely taste the difference. In fact, leaving it in the fridge overnight is even better. But if you’re in a rush, it’s not like it’s inedible if you eat it immediately!
Can Coconut Cream Cake be frozen?
It technically can but keep in mind that after it thaws, it might have a slightly different texture than when it was freshly prepared. Sometimes it can thaw and be a little mushy.
If you love coconut, you will LOVE this Coconut Cream Poke Cake! It is full of coconut flavor, and it is so moist! Perfect for potlucks and picnics!
1 box of white cake mix
1 3.4 ounce box of instant vanilla pudding
1 1/4 cup milk
1/3 cup oil
3 egg whites
1 teaspoon coconut extract
1- 15 ounce can coconut cream
1- 14 ounce can sweetened condensed milk
1- 8 ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon coconut extract
1/2 teaspoon almond extract
2 cups heavy whipping cream
2 1/2 cups shredded sweetened coconut
You may also like:
- Coconut Shortbread Cookies
- Coconut Drops
- Creamy Coconut Cake Recipe
- Boston Cream Pie Poke Cake
- RED VELVET POKE CAKE
Preheat oven to 350 degrees and grease and flour 2 – 9″ cake pans.
In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
Combine ingredients for cream and set aside.
While cakes are warm poke holes all over with a large fork or skewer.
Pour cream mixture over the top of the cakes.
Place in the refrigerator for about 5 hours, or overnight is even better.
To make the frosting, cream together cream cheese, sugar and extracts until smooth.
Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
Place the second layer on top, frost, and top with remaining coconut.
1. This cake would be super easy to make as a 9×13, so if you’re not looking for the presentation of the layers, I would recommend it! If you are making in a 9×13 you wouldn’t have to worry about removing the layers from the pans after the cream mixture is added, just frost and top with coconut, and you’re done!!
2. I got to thinking that every cake mix isn’t the same, so the rule of thumb: Replace water with milk, add pudding of choice, add extract and leave the eggs and oil as per instructions on the box of cake mix!
3. Start with about 3/4 of the cream mixture. If the cakes are too wet, it makes them hard to move and stack.
Adapted from anaffairfromtheheart.com