Coconut Cream Poke Cake

A delightful and creamy coconut-flavored poke cake that soaks in all the delicious flavors, perfect for potlucks and family gatherings.

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Prep Time 30

Cook Time 30

Total Time 3

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

For the cake

1 box White or vanilla cake mix Plus the eggs, oil, and water listed on the box or your favorite homemade vanilla sheet cake.

For the filling

1 can Sweetened condensed milk This is the rich, creamy magic.
1 cup Cream of coconut Use Coco Lopez, not coconut milk.

For the pudding layer

1 box Instant coconut cream pudding mix Vanilla pudding can be used as a substitute.
2 cups Cold milk To whisk with the pudding.

For the topping

8 oz Whipped topping Or homemade whipped cream.
1 cup Shredded coconut Toasted or untoasted, your choice.

Optional ingredients

a pinch Salt Enhances flavor.
1 tsp Vanilla extract Adds more depth of flavor.
1/2 cup White chocolate curls For garnish.

Method

Preparation

Bake your cake according to the package instructions in a 9 by 13 pan and let it cool for about 10 to 15 minutes.
Use the handle of a wooden spoon to poke holes all over the cake.
Stir together the sweetened condensed milk and cream of coconut, then slowly pour it over the cake in stages.
Chill the cake for at least 2 hours, or overnight if possible.

Pudding Layer

Whisk together the pudding mix with cold milk and let it set for a few minutes.
Spread the pudding layer over the chilled cake.

Topping

Top with whipped topping and sprinkle with shredded coconut.
Toast the coconut if desired for added texture.

Notes

If you want more coconut flavor, add a tiny splash of coconut extract. This cake can be made ahead as it gets better after chilling. Store covered in the refrigerator; it stays tasty for about 4 days.