coconut cream poke cake recipe

Dive into pure tropical bliss with this incredible coconut cream poke cake recipe. This is a ridiculously easy yet intensely satisfying dessert that’s perfect for any occasion, bringing a taste of the tropics right to your kitchen. You’ll be amazed at how simple it is to create such a decadent treat that will have everyone asking for seconds.

Key Ingredients for Coconut Cream Poke Cake

• 1 (15.25 ounce) box white cake mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 1/3 cups water
• 1 (14 ounce) can sweetened condensed milk
• 1 (13.5 ounce) can full-fat coconut milk (unsweetened)
• 1 teaspoon vanilla extract
• 1 (8 ounce) tub whipped topping (like Cool Whip), thawed
• Shredded sweetened coconut, for garnish (optional)
• Toasted coconut flakes, for garnish (optional)
• Fresh pineapple chunks or berries, for garnish (optional)

How to Make Coconut Cream Poke Cake

Prepare yourself for a dessert experience that’s both incredibly easy and wonderfully satisfying! This coconut cream poke cake recipe is designed for simplicity, delivering a moist, flavorful cake infused with a luscious coconut cream sauce. The creamy texture and delightful tropical taste make it a guaranteed crowd-pleaser, taking only about 15 minutes of active prep time and around 30-35 minutes of baking time, plus chilling time.

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line it with parchment paper for easier removal.
2. Mix Cake Batter: In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.
3. Bake the Cake: Pour the cake batter evenly into the prepared baking pan. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
4. Prepare Coconut Mixture: While the cake is baking, in a medium bowl, whisk together the sweetened condensed milk and full-fat coconut milk until thoroughly combined. Stir in the vanilla extract.
5. Poke the Cake: Once the cake is baked, immediately remove it from the oven. While the cake is still hot, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make the holes generous and close together to allow the coconut mixture to soak in effectively.
6. Soak the Cake: Slowly and evenly pour the coconut milk mixture over the hot, poked cake. Gently press down on the cake with a spatula if needed to ensure it’s absorbing the liquid. Let the cake cool in the pan for at least 30 minutes to allow the mixture to absorb.
7. Chill the Cake: Once the cake has cooled and the coconut mixture has been absorbed, cover the pan tightly with plastic wrap or foil. Refrigerate the cake for at least 2 hours, or preferably overnight, to allow it to fully chill and the flavors to meld.
8. Frost the Cake: Before serving, spread the thawed whipped topping evenly over the chilled cake.
9. Garnish and Serve: Sprinkle the top with shredded sweetened coconut or toasted coconut flakes, if desired. You can also add fresh pineapple chunks or berries for an extra burst of flavor and color. Slice and serve this delightful coconut cream poke cake recipe chilled.

Why You’ll Love This Coconut Cream Poke Cake

You’ll absolutely adore this coconut cream poke cake recipe for its incredibly ethereal texture and bright, tropical flavor profile. It’s a dessert that feels incredibly luxurious but is surprisingly budget-friendly to make at home, offering significant savings compared to bakery confections. The magic lies in the simple yet impactful combination of a tender white cake infused with a rich, creamy coconut sauce, crowned with light whipped topping and delightful coconut garnishes.

Unlike a dense flourless chocolate cake or a heavy cheesecake, this poke cake is remarkably light and refreshing, making it a perfect ending to any meal, especially during warmer months. Its moist interior and subtle sweetness are so satisfying, transporting you straight to a sunny beach with every bite. Don’t just dream of paradise; bake it! Give this easy yet impressive coconut cream poke cake recipe a try tonight and prepare for rave reviews.

Storing and Reheating Tips

This delicious coconut cream poke cake recipe is best enjoyed chilled and can be stored in the refrigerator.

• Refrigeration: Cover the cake tightly with plastic wrap or foil to prevent it from drying out. It will stay fresh in the refrigerator for up to 3-4 days.
• Freezing: While it’s not ideal for freezing with the whipped topping applied (as it can affect texture upon thawing), you can freeze the un-frosted, soaked cake layer. Wrap it tightly in plastic wrap, then in aluminum foil. Thaw overnight in the refrigerator before frosting and serving.
• Reheating: This cake is designed to be served chilled, so reheating is not recommended. If it’s too cold straight from the fridge, let it sit at room temperature for about 15-20 minutes before serving.

Final Thoughts

This coconut cream poke cake recipe is a testament to how simple ingredients can create an extraordinary dessert. Its light, fluffy texture and tropical coconut infusion make it an irresistible treat that’s both easy to make and a joy to share. Give it a try – your taste buds will thank you!

Coconut Cream Poke Cake

Dive into pure tropical bliss with this incredible coconut cream poke cake recipe. This is a ridiculously easy yet intensely satisfying dessert that’s perfect for any occasion, bringing a taste of the tropics right to your kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Chilling Time 2 hours hrs 30 minutes mins

Total Time 2 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: Tropical

Ingredients Equipment Method Notes

Ingredients

  

• 1 (15.25 ounce) box White cake mix
• 3 large Large eggs
• 1/2 cup Vegetable oil
• 1 1/3 cups Water
• 1 (14 ounce) can Sweetened condensed milk
• 1 (13.5 ounce) can Full-fat coconut milk (unsweetened)
• 1 teaspoon Vanilla extract
• 1 (8 ounce) tub Whipped topping (like Cool Whip), thawed
• N/A Shredded sweetened coconut for garnish (optional)
• N/A Toasted coconut flakes for garnish (optional)
• N/A Fresh pineapple chunks or berries for garnish (optional)

Equipment

• 9×13 inch baking pan
• Large mixing bowl
• Electric mixer
• Medium Bowl
• Whisk
• Wooden spoon handle or fork
• Spatula

Method

 

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Alternatively, you can line it with parchment paper for easier removal.
2. In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and well combined.
   1 (15.25 ounce) box White cake mix, 3 large Large eggs, 1/2 cup Vegetable oil, 1 1/3 cups Water
3. Pour the cake batter evenly into the prepared baking pan. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
4. While the cake is baking, in a medium bowl, whisk together the sweetened condensed milk and full-fat coconut milk until thoroughly combined. Stir in the vanilla extract.
   1 (14 ounce) can Sweetened condensed milk, 1 (13.5 ounce) can Full-fat coconut milk (unsweetened), 1 teaspoon Vanilla extract
5. Once the cake is baked, immediately remove it from the oven. While the cake is still hot, use the handle of a wooden spoon or a fork to poke holes all over the surface of the cake. Make the holes generous and close together to allow the coconut mixture to soak in effectively.
6. Slowly and evenly pour the coconut milk mixture over the hot, poked cake. Gently press down on the cake with a spatula if needed to ensure it’s absorbing the liquid. Let the cake cool in the pan for at least 30 minutes to allow the mixture to absorb.
7. Once the cake has cooled and the coconut mixture has been absorbed, cover the pan tightly with plastic wrap or foil. Refrigerate the cake for at least 2 hours, or preferably overnight, to allow it to fully chill and the flavors to meld.
8. Before serving, spread the thawed whipped topping evenly over the chilled cake.
   1 (8 ounce) tub Whipped topping (like Cool Whip), thawed
9. Sprinkle the top with shredded sweetened coconut or toasted coconut flakes, if desired. You can also add fresh pineapple chunks or berries for an extra burst of flavor and color. Slice and serve this delightful coconut cream poke cake recipe chilled.
   N/A Shredded sweetened coconut, N/A Toasted coconut flakes, N/A Fresh pineapple chunks or berries

Notes

This cake is best enjoyed chilled. If too cold, let sit at room temperature for 15-20 minutes before serving. Store covered in the refrigerator for up to 3-4 days.