Description
Coconut Cream Poke Cake is a deliciously moist cake infused with creamy coconut flavors, topped with a fluffy Cool Whip and toasted shredded coconut.
Ingredients
Scale
- 1 box Duncan Hines White Cake Mix
- 1 small box (3.4 oz) vanilla or almond instant pudding mix
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla or almond extract
- 1 can (15 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 1 (8 oz) tub Cool Whip, thawed
- 1½ cups sweetened shredded coconut, toasted
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, mix cake mix, pudding mix, eggs, milk, oil, and extract. Beat until smooth and creamy.
- Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then poke deep holes all over using the handle of a wooden spoon.
- In a separate bowl, whisk together the cream of coconut and condensed milk. Pour evenly over the warm cake so it soaks into the holes.
- Refrigerate the cake for at least 2 hours to absorb the filling and chill completely.
- Toast the shredded coconut at 325°F (165°C) for 5–8 minutes, stirring once, until golden brown. Allow to cool.
- Spread Cool Whip over the chilled cake and sprinkle all the toasted coconut evenly on top.
Notes
- Increase soaking time for more flavorful cake.
- Use coconut or almond extract for a stronger coconut flavor.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg