This delightful dessert called Coconut Cream Poke Cake! It’s like a tropical paradise in every bite. The moist and fluffy cake is infused with creamy coconut flavors, thanks to the coconut cream filling that seeps into the cake through the poked holes. Topped with a luscious layer of whipped cream and shredded coconut, it’s a sweet treat that’s both refreshing and indulgent.
Each bite is a heavenly combination of rich coconut and light, airy cake. It’s the perfect dessert for any occasion, whether you’re hosting a summer barbecue or simply craving a taste of the tropics. Trust me, this Coconut Cream Poke Cake is a definite crowd-pleaser!
Ingredients Needed for This Recipe
1 box (15.25 oz.) white cake mix (any brand)
3 large eggs
1 cup milk
1/2 cup vegetable oil
1 box (3.4 oz.) coconut cream instant pudding
1 teaspoon vanilla extract
1 can (15 oz.) cream of coconut
1 can (14 oz.) sweetened condensed milk
8 oz. container of Cool Whip, thawed
Sweetened coconut flakes
Instructions to Make This Coconut Cream Poke Cake
Preheat the oven to 350°F. Spray a 9×13-inch baking pan with cooking spray.
Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into the prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean.
Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let the cake cool completely.
When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.
Refrigerate at least 8 hours before serving.