Coconut Cream Poke Cake Recipe
Take a boxed white cake mix up a notch with this Coconut Cream Poke Cake Recipe! A moist vanilla cake with sweet cream of coconut, whipped cream topping and toasted coconut.
Coconut lovers unite! If you love coconut and cake, then you need to make this mostly homemade Coconut Cream Poke Cake! Cream of coconut soaked into a soft vanilla cake base, then topped with whipped cream and toasted coconut makes the MOST delicious dessert.
Sheet Cakes (9 X 13) are so easy!
I love baking cakes like this Coconut Cream Poke Cake, in 9×13 pans. Cakes that are baked and served from the same pan are so great! They’re easy to make and decorate, and they can feed a small crowd, making them perfect for birthday parties and dinner gatherings. With this coconut cake just spread on whipped topping then sprinkle on toasted coconut and you have the prettiest (and most delicious) cake!
Coconut Flavour:
This cake has a lovely light coconut flavour…it’s not overly coconut-y which is really nice! If you’re looking for a stronger coconut flavour, consider adding 1/2 to 1 tsp of coconut extract to the batter mixture.
My recommendation: Make it ahead of time!
This cake is SO GOOD made a day ahead of time, so if you can, make it a day before you want to serve it. The extra time allows for the coconut flavour to really set into the cake. So make the cake, poke and add the cream of coconut, cover, then let it chill in the fridge overnight.
Coconut Cream Poke Cake Recipe Tips:
- TIMELINE: You need to allow the cake AT LEAST 4 hours to chill before adding the whipped cream topping. Tip! I like to bake the cake and add the cream of coconut the day before I want to serve the cake. Just cover and refrigerate overnight. Then add the whipped cream and toasted coconut right before you’re ready to serve.
- CREAM OF COCONUT: Use only CREAM OF COCONUT. NOT coconut cream or coconut milk. Cream of Coconut is different, almost like a syrup. You can find it in the “International” aisles in the grocery store, or in the section with the drink mixes…I often see it next to things like Margarita mix. Before using it, make sure to mix the cream of coconut really well first…I like to use a hand blender to do this.
- CAKE MIX: Use a 2-layer white cake mix with NO pudding.
- WHIPPING CREAM: For the frosting you can use homemade whipped cream, or Cool Whip whipped topping. Use 2 cups.
- COCONUT: I like to use sweetened flaked coconut, but you can also use sweetened shredded coconut.
- WANT MORE COCONUT FLAVOUR? If you’re looking for a stronger coconut flavour, consider adding 1/2 to 1 tsp of coconut extract to the batter mixture.
- PREPPING THE CAKE PAN: Make sure you prep the cake by lightly greasing it with butter or a baking spray.
- POKING THE CAKE: Once the cake has baked use a fork or skewer to poke holes all over the cake. Make sure you poke the holes deep so the cream of coconut can soak all the way through to the bottom of the cake.
How to pour the coconut cream:
First poke holes into the cake using a skewer, fork or straw. Then pour the cream of coconut into the holes (don’t forget to mix the cream of coconut well until it is smooth). Chill. Then cover with whipped cream. YUM!
Coconut Cream Poke Cake Recipe
Take a boxed white cake mix up a notch with this Coconut Cream Poke Cake Recipe! A moist vanilla cake with sweet cream of coconut, whipped cream topping and toasted coconut.
- Prep Time: 10 minutes
- Refrigeration Time: 4 hours
- Cook Time: 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 8 – 10 servings 1x
- Category: Cake
- Method: Baking
Ingredients
Coconut Cream Poke Cake:
- 1 (15.2 oz) box white cake mix
- 1 cup whole milk or half + half
- 1/2 cup melted butter
- 3 large eggs
- 1 (15 oz) can of Cream of Coconut (NOT COCONUT CREAM – see tips above)
Whipped Cream Topping:
- 2 cups whipping cream (heavy cream) plus 1 tbsp granulated sugar
- 1/3 cup toasted sweetened flaked coconut
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 9 x 13 inch baking pan by greasing it lightly with butter or use a baking spray.
- Using a stand mixer cream together the cake mix, milk, butter and eggs until smooth.
- Pour the cake batter into the pan and bake for 30 minutes. The cake is done when a toothpick inserted into the centre of the cake comes out clean.
- While the cake is baking prep the cream of coconut. In the can it can separate so make sure you stir it really well…I like to use a hand blender to do this, it makes the mixture nice and creamy.
- As soon as the cake is done baking use a fork or skewer to poke holes into the cake, all over the cake (see pictures). Make sure you poke the holes deep so the cream of coconut can soak all the way into the cake.
- Refrigerate for at least 4 hours, overnight in the fridge is best.
- Now toast the coconut. Spread 1/3 cup sweetened flaked coconut on a baking sheet and toast it in the oven for 2 – 3 minutes, until the coconut is very lightly golden brown…make sure to watch it closely so it doesn’t burn. Set aside to cool.
- When you’re ready to serve the cake whip the 2 cups of whipping cream with 1 tbsp granulated sugar until the whipping cream has stiff peaks.
- Spread the whipped cream over the top of the cake, then sprinkle on the toasted coconut.
- Serve!
Keywords: poke cake, coconut poke cake, coconut cake, cream of coconut cake
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Have a delicious day!
Hello, where would I find the cream of coconut in the grocery store? Not sure I’ve ever seen it before. I live in Canada so should be able to get it as I know you are Canadian too!! 😊 Thank you! Cake looks dreamy!! I’m thinking about making it for Easter.
Hi Lola! I found mine in Superstore (Loblaws) in the Specialty Foods aisle. Sometimes you can find it in what they label as the “ethnic” aisle. Good luck!