Easy Coconut Poke Cake
If you have a coconut lover in your family then THIS is THE recipe you need to save! This Coconut Poke cake is not only topped with coconut, it also has a creamy layer of coconut cream pudding! If you are looking for a poke cake that is light, creamy, moist, and full of all of the great flavors of Summer, then this is it!
How to Make Creamy Coconut Poke Cake from Scratch
I absolutely love poke cakes! I think one of my favorite reasons is because it seems that by poking the holes in the cake, you are allowing all of the flavors of the creamy toppings to go into the cake and to really saturate the cake and to not only make it extra moist but to make it full of flavor.
Another reason I really adore making poke cakes is that they work for any time of the year as well as any reason! One of my favorite poke cakes is the Better Than Anything Cake. I have made this cake several times and it is out of this world. It has everything a dessert needs. Chocolate – check, caramel – check, toffee bits – check, whip cream – check.
Here’s Why This Recipe Works
This recipe totally works because it’s:
- Easy to make
- Uses simple ingredients
- Coconut lovers dream
- Versatile – can make a 9 x 13 cake or a 2 tier cake.
Can You Make This In Advance?
Yes! You definitely can! Just make sure to cover it with a lid that will cover the cake without smashing the top so that it doesn’t absorb the other smells of the fridge. You can prepare it up to a day in advance.
Expert Tips, Ingredient List and Suggestions for Recipe Success
You will find a complete list of the ingredients in the recipe card below, however, these are just a few key suggestions and tips to make this recipe a success.
- Coconut Cream or French Vanilla Jell-O Pudding Mix – either one will work great.
- White cake mix – you can use your favorite homemade recipe if you prefer.
- Whipped topping – this can be either regular, lite, or fat-free. It’s totally up to you.
Step by Step Directions
Step 1: Spray a 9 by 13 cake pan with non stick cooking spray and preheat the oven to 350 degrees.
Step 2: Combine the cake mix, vegetable oil and egg whites together in a bowl. Beat on medium until it is combined.
Step 3: Bake the cake according to the instructions. Set the timer according to the earliest time on the box and then start testing the cake for doneness with a cake tester or toothpick. Once the timer goes off, insert the toothpick in the middle to see if the toothpick comes out clean. If not, put the cake back in the oven and let the cake continue to bake at five minute increments and then check again.
Step 4: Use a fork handle, chopsticks or a wooden spoon handle and poke holes over the entire cake as soon as you remove it from the oven..
Step 5: In a small bowl, combing the pudding with boiling water and coconut milk until it is completely dissolved (if using pudding mix)
Step 6: Pour the pudding or the coconut cream over the cake making sure it fills the holes. Then let the cake completely cool.
Step 7: Frost the cake with whipped topping and cover. Refrigerate the cake for 4 hours.
Step 8: Before serving, top with shredded coconut.
Step 9: Keep refrigerated when not serving.
Recipe FAQ
You will need to store this cake in an airtight container in the fridge.
Poke the cake as soon as you remove it from the oven.
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Coconut Poke Cake
Ingredients
- 1 white cake mix box
- 1/3 cup vegetable oil
- 4 egg whites
- 1 ¼ cup water
- 1 3.94 oz Coconut Cream or French Vanilla Jello Pudding Mix
- 1 cup boiling water
- 1 cup coconut milk
- 1 8- ounce container Whipped Topping
- 1 –14-ounce bag of sweetened shredded coconut
Instructions
- Spray a 9*13 cake pan and preheat the oven to 350 degrees.
- Combine the cake mix, vegetable oil and egg whites together in a bowl. Beat on medium until it is combined.
- Bake the cake according to the instructions. Set the timer according to the earliest time on the box and then start testing the cake for doneness with a cake tester or toothpick. Once the timer goes off, insert the toothpick in the middle to see if the toothpick comes out clean. If not, put the cake back in the oven and let the cake continue to bake at five minute increments and then check again.
- Use a fork handle, chopsticks or a wooden spoon handle and poke holes over the entire cake as soon as you remove it from the oven..
- In a small bowl, combing the pudding with boiling water and coconut milk until it is completely dissolved (if using pudding mix)
- Pour the pudding or the coconut cream over the cake making sure it fills the holes. Then let the cake completely cool.
- Frost the cake with whipped topping and cover. Refrigerate the cake for 4 hours.
- Before serving, top with shredded coconut.
- Keep refrigerated when not serving.