Easy Coconut Cream Poke Cake—a luscious dessert that combines the irresistible flavors of coconut, creamy pudding, and fluffy cake layers. This decadent treat is perfect for any occasion, from summer gatherings to special celebrations. With its moist texture and dreamy coconut filling, each bite of this cake is like a mini vacation for your taste buds. Get ready to indulge in a slice of paradise with every bite of this Coconut Cream Poke Cake!

Why You’ll Love This Easy Coconut Cream Poke Cake:

Moist and tender cake layers infused with coconut flavor.
Creamy coconut pudding filling that adds a luscious texture.
Topped with whipped cream and toasted coconut for a tropical twist.
Easy to make with simple ingredients that you likely already have on hand.

Personal Story: Growing up in a coastal town, coconut desserts were always a favorite in my household. There’s something about the tropical aroma and creamy texture of coconut that instantly transports me to warm sandy beaches and swaying palm trees. When I discovered this Easy Coconut Cream Poke Cake recipe, I knew it would become a staple in our family’s dessert rotation. Now, whenever we crave a taste of the tropics, I whip up a batch of this cake, and it never fails to evoke memories of lazy summer days and carefree evenings spent with loved ones.

Key Features:

Moist cake layers soaked in coconut milk for maximum flavor.
Coconut pudding filling that adds a creamy richness to each bite.
Topped with whipped cream and toasted coconut for an extra layer of indulgence.
Perfect for potlucks, parties, or anytime you want to treat yourself to something special.

What i need to make Easy Coconut Cream Poke Cake

Cake:

1 box white or yellow cake mix, plus ingredients listed on the box (eggs, oil, water)
1 cup coconut milk (from a can)

Coconut Pudding Filling:

1 box (3.4 oz) instant coconut cream pudding mix
1 3/4 cups cold milk
1 cup sweetened shredded coconut

Topping:

1 1/2 cups whipped cream or whipped topping
1/2 cup sweetened shredded coconut, toasted

How to Make Easy Coconut Cream Poke Cake

Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking dish.
Prepare the cake batter according to the instructions on the box, but substitute the water with coconut milk for added flavor. Pour the batter into the prepared baking dish and bake according to the instructions. Let the cake cool completely in the pan.
Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake, about 1 inch apart.
In a medium bowl, whisk together the instant coconut cream pudding mix and cold milk until smooth and thickened, about 2 minutes. Stir in the sweetened shredded coconut.
Pour the pudding mixture over the cooled cake, making sure to fill the holes and spread it evenly over the surface. Use a spatula to gently spread the pudding to the edges of the cake.
Spread the whipped cream or whipped topping over the top of the pudding layer, creating an even layer.
Sprinkle the toasted coconut over the whipped cream layer, covering the entire surface.
Refrigerate the Coconut Cream Poke Cake for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
When ready to serve, slice the cake into squares and enjoy!

Cooking Tips For Easy Coconut Cream Poke Cake:

Be sure to use coconut milk from a can, not coconut milk beverage from a carton, for the best flavor and texture in the cake.
To toast the coconut for the topping, spread the shredded coconut in an even layer on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes, stirring occasionally, until golden brown.
Make sure to let the cake cool completely before adding the pudding filling to prevent it from becoming soggy.
For an extra indulgent touch, you can drizzle caramel or chocolate sauce over the top of the cake before serving.

Variations For Easy Coconut Cream Poke Cake:

For a tropical twist, add diced pineapple or chopped macadamia nuts to the coconut pudding filling.
Substitute coconut whipped cream for the regular whipped cream for even more coconut flavor.
Use a chocolate cake mix instead of white or yellow for a chocolate-coconut version of the cake.

Make It Healthier:

Use a light or sugar-free cake mix and sugar-free pudding mix to reduce the overall sugar content of the cake.
Substitute light coconut milk for full-fat coconut milk to reduce the calorie and fat content of the cake.
Serve smaller portions or cut the cake into smaller squares to help control portion sizes.

Closing: Indulge your taste buds with a slice of paradise with our Easy Coconut Cream Poke Cake—a tropical delight that’s sure to satisfy your sweet cravings. With its moist cake layers, creamy coconut pudding filling, and fluffy whipped cream topping, this dessert is like a vacation for your taste buds. Whether enjoyed at a summer barbecue, potluck, or family gathering, this Easy Coconut Cream Poke Cake is sure to be a hit with everyone. So go ahead, treat yourself to a taste of the tropics and savor every blissful bite of this irresistible cake!

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Frequently Asked Questions For Easy Coconut Cream Poke Cake:

Can I use homemade cake batter instead of a cake mix?

Yes, you can use homemade cake batter instead of a cake mix if you prefer. Simply prepare your favorite white or yellow cake recipe, substituting coconut milk for the water, and bake it in a 9×13-inch baking dish according to the recipe instructions. Once the cake has cooled, proceed with the recipe as directed.

Can I use Easy Coconut Cream Poke Cake instead of coconut milk?

Yes, you can use coconut cream instead of coconut milk for a richer coconut flavor in the cake. However, keep in mind that coconut cream is thicker and more concentrated than coconut milk, so you may need to adjust the consistency of the cake batter accordingly by adding a little extra liquid.

How far in advance can I make Easy Coconut Cream Poke Cake?

You can make Coconut Cream Poke Cake up to 24 hours in advance. Simply cover the cake tightly with plastic wrap or aluminum foil and store it in the refrigerator until ready to serve. The flavors will continue to meld and develop as it chills, making it even more delicious.

Can I freeze Easy Coconut Cream Poke Cake?

While you can freeze Coconut Cream Poke Cake, the texture may change slightly upon thawing, especially the whipped cream topping. If you choose to freeze the cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. Thaw the cake in the refrigerator overnight before serving.

Can I use a different type of pudding mix for the filling?

Yes, you can use a different flavor of pudding mix for the filling if you prefer. Vanilla or white chocolate pudding mix would work well with the coconut flavor of the cake. Simply follow the instructions on the pudding mix box to prepare it, then proceed with the recipe as directed.

Coconut Cream Poke Cake

Recipe by CutsfoodCourse: All Recipes, Cake, Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

Cake:
1 box white or yellow cake mix, plus ingredients listed on the box (eggs, oil, water)
1 cup coconut milk (from a can)
Coconut Pudding Filling:
1 box (3.4 oz) instant coconut cream pudding mix
1 3/4 cups cold milk
1 cup sweetened shredded coconut
Topping:
1 1/2 cups whipped cream or whipped topping
1/2 cup sweetened shredded coconut, toasted

Directions

Preheat your oven according to the instructions on the cake mix box. Grease and flour a 9×13-inch baking dish.
Prepare the cake batter according to the instructions on the box, but substitute the water with coconut milk for added flavor. Pour the batter into the prepared baking dish and bake according to the instructions. Let the cake cool completely in the pan.
Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake, about 1 inch apart.
In a medium bowl, whisk together the instant coconut cream pudding mix and cold milk until smooth and thickened, about 2 minutes. Stir in the sweetened shredded coconut.
Pour the pudding mixture over the cooled cake, making sure to fill the holes and spread it evenly over the surface. Use a spatula to gently spread the pudding to the edges of the cake.
Spread the whipped cream or whipped topping over the top of the pudding layer, creating an even layer.
Sprinkle the toasted coconut over the whipped cream layer, covering the entire surface.
Refrigerate the Coconut Cream Poke Cake for at least 4 hours or overnight to allow the flavors to meld and the cake to set.
When ready to serve, slice the cake into squares and enjoy!

Easy Coconut Cream Poke Cake