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!
Servings 24
Cost $6.18
Ingredients
- 1 white cake mix box
- ⅓ 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.