Coconut Cream Poke Cake

There’s something magical about the combination of coconut and cream—it’s like a bite of summer in every forkful. Coconut Cream Poke Cake is the kind of dessert that transports you to a tropical getaway with its rich, moist texture and melt-in-your-mouth sweetness. Whether you need a simple yet impressive dessert for a gathering or just want to satisfy your coconut cravings, this cake delivers every time. Best of all, the process is as easy as it is rewarding, making it a must-have recipe in your collection.

I remember the first time I made Coconut Cream Poke Cake—it was for a family reunion, and I was worried it wouldn’t be fancy enough. But after just one bite, everyone was hooked. The creamy filling seeped perfectly into the cake, creating a luscious, indulgent texture that had everyone coming back for seconds (and thirds!). It’s now a staple at our get-togethers, and I can’t imagine a celebration without it. This recipe is more than just a dessert—it’s a memory in the making.

Why You’ll Love This Coconut Cream Poke Cake

• Easy to Make – Starts with a boxed cake mix, reducing prep time.
• Super Moist – The combination of sweetened condensed milk and cream of coconut makes every bite melt in your mouth.
• Perfect for Any Occasion – Ideal for birthdays, holidays, or casual gatherings.
• Customizable – You can add nuts, chocolate chips, or a drizzle of caramel for extra flavor.
• Crowd-Pleasing – A guaranteed hit with coconut lovers!

First-by-First Guide to Making Coconut Cream Poke Cake

First: Gather Your Ingredients

To make this coconut cream sheet cake, you’ll need:

• 1 box white cake mix (15.25 oz.)
• 3 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 box coconut cream instant pudding (3.4 oz.)
• 1 teaspoon vanilla extract
• 1 can cream of coconut (15 oz.)
• 1 can sweetened condensed milk (14 oz.)
• 8 oz. Cool Whip, thawed
• Sweetened coconut flakes (for topping)

Second: Preparing the Cake

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large mixing bowl, combine cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract.
3. Beat on medium speed until smooth and well combined.
4. Pour the batter into the prepared pan and bake for 32-35 minutes, or until a toothpick inserted in the center comes out clean.

Third: Making the Coconut Filling

1. While the cake is still warm, use the handle of a wooden spoon to poke holes evenly across the surface.
2. In a bowl, mix cream of coconut and sweetened condensed milk until smooth.
3. Slowly pour the mixture over the cake, ensuring it seeps into the holes.
4. Let the cake cool completely before proceeding.

Fourth: Frosting and Topping

1. Once the cake is fully cooled, spread Cool Whip evenly over the top.
2. Sprinkle a generous amount of sweetened coconut flakes for texture and added coconut flavor.
3. Refrigerate for at least 8 hours, preferably overnight, for the best results.

Tips for Making the Best Coconut Poke Cake

• Use high-quality coconut cream – Brands like Coco Lopez and Goya work best for rich flavor.
• Chill the cake overnight – This allows the flavors to meld beautifully.
• Toast the coconut flakes before sprinkling for added crunch and nuttiness.
• Substitutions: If Cool Whip isn’t your thing, try homemade whipped cream.
• Want extra coconut flavor? Add coconut extract to the cake batter.

For those who enjoy rich and creamy dishes, you might also love this Crockpot Beef and Noodles Recipe, which delivers incredible flavor with minimal effort.

Common Mistakes to Avoid When Preparing Coconut Cream Poke Cake

• Skipping the chilling time – The cake won’t absorb the flavors properly.
• Using coconut milk instead of cream of coconut – They are not the same! Coconut milk is thinner and won’t provide the same richness.
• Not poking enough holes – This prevents the creamy filling from fully penetrating the cake.
• Serving it too soon – Letting it chill enhances both texture and flavor.

If you enjoy desserts with a balance of sweetness and texture, you may also love these Irresistible Pecan Pie Brownie Bites, a decadent treat that combines two classic flavors into one delightful bite.

FAQs About Coconut Cream Poke Cake

Q: How do I make Coconut Cream Poke Cake healthier?

A: Use low-fat milk, light Cool Whip, and reduced-sugar cake mix to cut calories.

Q: Can I make this cake ahead of time?

A: Absolutely! In fact, it tastes even better after chilling overnight.

Q: What frosting pairs best with Coconut Poke Cake?

A: Cool Whip is the classic choice, but homemade whipped cream or coconut buttercream also work well.

Q: Can I use a homemade cake instead of a cake mix?

A: Yes! Just use your favorite white or yellow cake recipe as the base.

Q: What’s the best way to store this cake?

A: Keep it covered in the refrigerator for up to 5 days.

For a delicious twist on an Italian classic, consider trying this Ricotta Stuffed Shells Recipe, packed with creamy ricotta and flavorful marinara sauce.

Conclusion

Coconut Cream Poke Cake is the perfect dessert for any coconut lover. It’s creamy, rich, and incredibly moist, thanks to the sweetened condensed milk and cream of coconut filling. Best of all, it’s simple to make and perfect for any occasion.

Try this easy coconut poke cake for your next gathering, and don’t forget to share your thoughts in the comments! Have you tried adding your own twist to this recipe? Let us know how it turned out!

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