Description
This Coconut Cream Poke Cake is a moist and tender white cake infused with a luscious coconut and sweetened condensed milk mixture, creating rich, flavorful pockets throughout. Topped with fluffy whipped cream and a generous sprinkle of grated coconut, this dessert is creamy, refreshing, and perfect for any occasion.
Ingredients
Scale
Cake
- 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
Coconut Cream Filling
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
Topping
- 1 container (8 ounces) Extra Creamy Cool Whip, thawed
- 12 ounces frozen grated coconut, thawed
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly. In a large bowl, combine the cake mix, eggs, milk, vegetable oil, vanilla or almond pudding mix, and vanilla or almond extract. Beat the mixture for approximately 2 minutes until smooth and well incorporated. Pour the batter evenly into the prepared pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to remain warm.
- Poke Holes and Add Coconut Mixture: While the cake is still warm, use a fork or skewer to poke holes all over the surface of the cake. In a separate bowl, mix together the cream of coconut and sweetened condensed milk until well blended. Pour this coconut mixture evenly over the warm cake, ensuring it seeps into the holes for maximum flavor absorption.
- Cool and Add Toppings: Allow the cake to cool completely at room temperature. Once cooled, spread the thawed Cool Whip evenly over the top of the cake. Then, generously sprinkle the thawed grated coconut on top to add texture and enhance the coconut flavor.
- Chill and Serve: Refrigerate the cake for at least 2 hours or preferably overnight to allow the flavors to meld and the topping to set. Slice and serve chilled for a refreshing, creamy dessert experience.
Notes
- Use full-fat cream of coconut for the best creamy texture and rich flavor.
- Ensure the grated coconut is fully thawed before sprinkling to avoid clumping.
- For extra coconut flavor, lightly toast the grated coconut before adding it as a topping.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cake can be adapted with almond flavoring for a delightful twist.
