Why You’ll Love This Recipe

• Easy to Make: Made with simple, readily available ingredients.
• Perfect for Any Occasion: Whether it’s a family dinner or a party, this cake is a crowd-pleaser.
• Make-Ahead Friendly: Tastes even better after refrigerating overnight.
• Rich and Decadent: The combination of coconut cream and Cool Whip makes it irresistible.
• Customizable: Add your favorite toppings or flavors for a unique twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 1 box Duncan Hines White Cake mix
• 3 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 cream of coconut
• 1 can sweetened condensed milk
• 8 ounces Extra Creamy Cool Whip
• 12 ounces frozen grated coconut

Directions

1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and extract. Mix until smooth.
3. Pour the batter into the prepared pan and bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cake is still hot, poke holes all over with a fork or skewer.
5. Mix the cream of coconut and sweetened condensed milk together, then pour evenly over the cake, ensuring the liquid seeps into the holes.
6. Allow the cake to cool completely.
7. Spread the Cool Whip evenly over the cake and sprinkle with grated coconut.
8. Cover and refrigerate for at least 8 hours before serving. Enjoy!

Servings and Timing

• Servings: 12-15 slices
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Chilling Time: 8 hours (or overnight)
• Total Time: Approximately 9 hours

Variations

• Nutty Twist: Add chopped almonds or toasted coconut for extra texture.
• Chocolate Coconut: Swap the vanilla pudding mix for chocolate pudding for a richer flavor.
• Pineapple Addition: Layer crushed pineapple over the cake before adding Cool Whip.
• Gluten-Free Option: Use a gluten-free cake mix for dietary needs.
• Flavor Swaps: Experiment with lemon, rum, or coconut extract for different profiles.

Storage/Reheating

• Refrigerator: Store covered in the refrigerator for up to 5 days.
• Freezer: Freeze individual slices in an airtight container for up to 3 months. Thaw in the refrigerator overnight before serving.
• Reheating: Best served cold; no reheating required.

FAQs

1. Can I use fresh coconut instead of frozen grated coconut?

Yes, fresh grated coconut can be used for a fresher flavor.

2. What is cream of coconut?

Cream of coconut is a sweetened, creamy coconut product often used in desserts and cocktails.

3. Can I make this cake ahead of time?

Absolutely! It tastes even better when prepared a day in advance.

4. Is Cool Whip necessary?

You can substitute whipped cream, but Cool Whip holds its texture better over time.

5. Can I use a different cake mix?

Yes, yellow or butter cake mixes work well if you don’t have white cake mix.

6. Can I make this cake dairy-free?

Use a dairy-free cake mix, coconut cream, and a whipped topping alternative.

7. How do I prevent the cake from becoming soggy?

Ensure the liquids are evenly distributed and don’t over-saturate the cake.

8. Can I toast the coconut topping?

Yes, toasting the coconut will add a nutty, caramelized flavor.

9. What’s the best way to poke holes in the cake?

A wooden skewer or the handle of a wooden spoon works best for evenly sized holes.

10. Can I use regular condensed milk instead of sweetened condensed milk?

No, sweetened condensed milk is necessary for the right sweetness and texture.

Conclusion

This creamy coconut poke cake is a delightful dessert that’s perfect for any occasion. With its soft, moist texture and rich coconut flavor, it’s sure to be a hit with family and friends. Make it ahead of time, store it in the fridge, and enjoy every creamy, coconutty bite!