Coconut Cream Poke Cake
Coconut Cream Poke Cake is a moist, luscious dessert with layers of creamy coconut pudding soaked into a tender white cake. Topped with fluffy whipped cream and toasted coconut flakes, this tropical-inspired treat is easy to make with boxed cake mix and perfect for gatherings or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: ~3 hours
- Yield: 12–16 servings
- Category: Dessert, Cake, Tropical
- Method: Baking, No-Bake Filling
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake
1 box white cake mix
Water, vegetable oil, and eggs as per package instructions
3 teaspoons coconut extract
½ cup sweetened coconut flakes
For the Coconut Cream Filling
2 (3.4 oz) boxes instant coconut cream pudding
3 cups milk
For the Topping
2 cups heavy whipping cream
½ cup powdered sugar
⅓ cup sweetened coconut flakes
Instructions
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Preheat oven per cake mix directions. Grease and flour a 9×13-inch pan.
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Prepare cake batter substituting water with same amount and adding coconut extract; fold in ½ cup coconut flakes.
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Bake as directed; cool 15 minutes.
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Poke holes 1 inch apart over warm cake with a skewer or spoon handle.
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Whisk pudding mix and milk until thickened (~2 minutes).
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Pour pudding over cake, filling holes evenly. Refrigerate 2+ hours until set.
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Whip cream and powdered sugar to stiff peaks.
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Spread whipped cream over cake and sprinkle with ⅓ cup coconut flakes.
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Slice and serve chilled.
Notes
Use almond or coconut milk and dairy-free topping for dairy-free version.
Add crushed pineapple to pudding for extra tropical flavor.
Toast coconut flakes for nuttier taste.
Substitute vanilla pudding with coconut cream pudding for richness.
Garnish with fresh berries or pineapple chunks.
Find it online: https://justsosavory.com/coconut-cream-poke-cake/
