This Coconut Cream Poke Cake is a delightful, tropical-inspired dessert that’s incredibly easy to make. The tender, moist cake absorbs the creamy, sweet coconut flavor from the cream of coconut, and it’s topped with fluffy Cool Whip and sweetened shredded coconut for an irresistible treat. Perfect for any gathering, this cake is a crowd-pleaser!
Why You’ll Love This Coconut Cream Poke Cake :
With a soft, fluffy base and rich coconut flavor in every bite, this cake brings a taste of paradise to your dessert table. The poke-and-pour method ensures that each slice is moist and packed with flavor. Plus, it’s so easy to prepare using a boxed cake mix, making it a fantastic dessert to whip up in no time.
“This Coconut Cream Poke Cake is rich, creamy, and deliciously tropical. It’s the ultimate crowd-pleasing dessert!”
Ingredients You’ll Need for Coconut Cream Poke Cake :
- 15.25 oz box white cake mix: The base of this easy poke cake.
- Ingredients needed to make cake (egg whites, oil, and water): Refer to the cake mix package directions.
- 15 oz can cream of coconut: Adds a rich, creamy coconut flavor. Make sure to stir well before using.
- 8 oz container COOL WHIP, thawed: For a light, fluffy topping.
- 8 oz package sweetened flaked coconut: Sprinkled on top, it adds texture and extra coconut flavor.
Step-by-Step Guide to Making Coconut Cream Poke Cake :
Step 1: Prepare the Cake
Preheat your oven and prepare the white cake mix according to the package instructions, using a 9×13-inch baking pan. Bake as directed on the box until a toothpick inserted into the center comes out clean.
Step 2: Poke the Cake
Once the cake is done, remove it from the oven. While it’s still hot, use a large fork to poke holes all over the top of the cake. This step will allow the cream of coconut to seep in and infuse the cake with its delicious flavor.
Step 3: Pour the Cream of Coconut
Open the can of cream of coconut (stir it well first), and pour it evenly over the warm cake, ensuring it seeps into all the holes. Use a spatula to spread it around and help it soak in. Let the cake cool completely.
“Poking holes in the warm cake lets the cream of coconut seep deep inside, adding flavor to every single bite!”
Step 4: Frost with Cool Whip
Once the cake has cooled, spread an even layer of thawed COOL WHIP over the entire surface. This light, fluffy topping complements the rich, creamy coconut filling.
Step 5: Top with Sweetened Flaked Coconut
Sprinkle the sweetened flaked coconut generously over the Cool Whip layer, covering the entire cake.
Step 6: Chill and Serve
For the best flavor, refrigerate the cake for a few hours before slicing and serving. This chilling time allows the flavors to meld, and the cake becomes even more moist and delicious.
Serving and Storage :
To Serve :
Slice the cake into squares and serve chilled. This cake is perfect for potlucks, parties, or a refreshing dessert at home.
To Store :
Cover and refrigerate any leftover cake for up to 3 days. The flavors will continue to meld, making it taste even better the next day!
“Chilling the cake before serving allows it to become extra moist, rich, and delicious!”
Notes, Substitutions, and Variations :
- Homemade Whipped Cream: Substitute COOL WHIP with homemade whipped cream if you prefer a fresh, natural topping.
- Toasted Coconut: For added flavor and texture, toast the coconut in a pan until golden before sprinkling on top.
- Coconut Milk: If you can’t find cream of coconut, use coconut milk instead, though it will be a bit less creamy.
Frequently Asked Questions :
Q: Can I use a different type of cake mix?
A: Yes! Vanilla or yellow cake mix works well, but white cake lets the coconut flavor shine.
Q: Can I make this cake in advance?
A: Absolutely! This cake is actually better after it has had time to chill for a few hours or even overnight.
Q: Can I use fresh whipped cream instead of Cool Whip?
A: Yes, fresh whipped cream can be used in place of Cool Whip. Just whip 1 cup of heavy cream with a little sugar until stiff peaks form.
Serving Suggestions for Coconut Cream Poke Cake :
This Coconut Cream Poke Cake pairs well with:
- Fresh Berries: Strawberries or blueberries add a pop of color and a touch of tartness.
- Mint Leaves: Garnish each slice with fresh mint for a refreshing touch.
- Extra Cream of Coconut Drizzle: Add a little drizzle of extra cream of coconut for a finishing touch.
“Serve this cake chilled, with a side of fresh berries or mint leaves for a refreshing, tropical-inspired dessert.”
Why You’ll Love Making Coconut Cream Poke Cake :
This cake is easy to make, incredibly moist, and has a deliciously tropical coconut flavor. It’s perfect for entertaining and always a hit with friends and family. With simple ingredients and no-fuss preparation, it’s a go-to recipe for any occasion.
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Coconut Cream Poke Cake
Enjoy this Coconut Cream Poke Cake for a refreshing, tropical-inspired dessert that’s perfect for any occasion!
Ingredients
- 1 box (15.25 oz) white cake mix
- Ingredients needed for the cake: egg whites, oil, and water (refer to box)
- 1 can (15 oz) cream of coconut, stirred well
- 1 container (8 oz) COOL WHIP, thawed
- 1 package (8 oz) sweetened flaked coconut