A luscious and creamy dessert infused with coconut flavor, topped with whipped cream and fluffy grated coconut. Perfect for any occasion!
Ingredients:
For the Cake:
1 box Duncan Hines White Cake Mix
3 large eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla or almond pudding mix
1 teaspoon vanilla or almond extract
For the Topping:
1 can (15 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) Extra Creamy Cool Whip, thawed
12 ounces frozen grated coconut, thawed
Directions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, mix the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Beat for about 2 minutes, until smooth.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Make the Poke Topping:
While the cake is still warm, use a fork or skewer to poke holes all over the surface.
In a bowl, combine the cream of coconut and sweetened condensed milk. Pour the mixture evenly over the cake, ensuring it seeps into the holes.
Cool and Add Toppings:
Let the cake cool completely. Spread the thawed Cool Whip evenly over the top.
Sprinkle the grated coconut over the whipped topping.
Refrigerate and Serve:
Refrigerate the cake for at least 2 hours or overnight to let the flavors meld.
Slice and serve chilled for a deliciously creamy treat!
Prep Time: 15 minutes | Cooking Time: 35 minutes | Cooling Time: 2 hours
Kcal: 380 kcal per serving | Servings: 12 servings
Coconut Cream Poke Cake
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the rich, tropical flavors of Coconut Cream Poke Cake—a moist white cake drenched in a creamy coconut mixture, topped with whipped cream and shredded coconut. This irresistible dessert is perfect for parties, potlucks, or anytime you crave something sweet and refreshing.
Ingredients
For the Cake:
- 1 box Duncan Hines White Cake Mix
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla or almond pudding mix
- 1 teaspoon vanilla or almond extract
For the Topping:
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
- 1 container (8 ounces) Extra Creamy Cool Whip, thawed
- 12 ounces frozen grated coconut, thawed
Instructions
Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Beat for 2 minutes until smooth.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Make the Poke Topping:
4. While the cake is warm, poke holes all over the surface with a fork or skewer.
5. In a bowl, mix the cream of coconut and sweetened condensed milk. Pour evenly over the cake, ensuring the mixture seeps into the holes.
Cool and Add Toppings:
6. Allow the cake to cool completely. Spread thawed Cool Whip evenly over the cake.
7. Sprinkle grated coconut on top.
Refrigerate and Serve:
8. Refrigerate for at least 2 hours or overnight to let the flavors meld.
9. Slice and serve chilled for a creamy, coconut-flavored treat.
Notes
- For a stronger coconut flavor, use coconut extract instead of vanilla or almond.
- Use toasted coconut as a topping for added texture and flavor.
- This dessert can be made a day in advance—refrigeration enhances the taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American