Description
This Coconut Cream Poke Cake is a luscious, creamy dessert perfect for any occasion. Featuring a moist white cake base infused with vanilla and almond notes, it’s topped with a sweet mixture of cream of coconut and condensed milk that soaks into the cake for maximum flavor. Finished with fluffy whipped topping and a generous sprinkle of grated coconut, this poke cake offers a tropical twist that’s both indulgent and comforting.
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 thoroughly. In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Beat the mixture with an electric mixer on medium speed for about 2 minutes until fully blended and smooth.
- Bake the Cake: Pour the prepared batter evenly into the greased baking pan. Place it in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. Remove from oven and allow to cool slightly.
- Make the Poke Topping: While the cake is still warm, gently use a fork or skewer to poke holes all over the top of the cake, being careful not to go through the pan. In a separate bowl, mix together the cream of coconut and sweetened condensed milk until well combined.
- Apply the Poke Topping: Slowly pour the cream of coconut and sweetened condensed milk mixture evenly over the cake, allowing it to seep into the holes and saturate the cake, creating a moist and flavorful interior.
- Cool the Cake: Let the cake cool completely at room temperature to allow the poke topping to absorb fully and the cake to set properly. Cooling is important before adding the toppings to prevent melting.
- Add Whipped Topping and Coconut: Spread the thawed Extra Creamy Cool Whip evenly over the cooled cake surface. Then, generously sprinkle the thawed grated coconut across the top for texture and a burst of coconut flavor.
- Refrigerate: Cover the poke cake and refrigerate it for at least 2 hours or preferably overnight. This chilling time enhances the melding of flavors and ensures the cake is served chilled and refreshing.
- Serve: Slice the cake into 12 servings and serve chilled for a creamy, tropical dessert experience perfect for gatherings or special treats.
Notes
- You can substitute almond pudding mix and extract with vanilla if preferred.
- Thaw the grated coconut completely and drain any excess moisture before sprinkling to avoid sogginess.
- Use a fork or skewer carefully to avoid poking too deep and breaking the cake.
- For extra texture, lightly toast the grated coconut before sprinkling on top.
- This cake stores well covered in the refrigerator for up to 3 days.
