If you’re craving a dessert that bursts with tropical charm and creamy indulgence, this Coconut Cream Poke Cake Recipe is an absolute must-try. Imagine a moist white cake, generously soaked with a luscious blend of cream of coconut and sweetened condensed milk, then topped with airy whipped topping and a sprinkle of shredded coconut. It’s a delightful dance of textures and flavors that feels like a mini-vacation in every bite. Whether you’re making it for a family gathering or a simple treat to brighten your day, this cake never fails to impress and satisfy.
Ingredients You’ll Need
Gathering your ingredients is a breeze with this recipe because each one plays a crucial role in creating the perfect harmony of taste and texture. From the simple white cake mix that provides a tender crumb to the cream of coconut that delivers tropical richness, every component contributes something special.
- White cake mix: The base of our dessert, offering a light and fluffy cake that soaks up the creamy mixture beautifully.
- Eggs, oil, and water: These are usually included on the cake mix box and help ensure your cake bakes moist and tender.
- Cream of coconut: Adds that irresistible smooth coconut flavor and silky sweetness, key to the pie-like filling.
- Sweetened condensed milk: Brings extra sweetness and a thick, luscious consistency for soaking into the holes.
- Whipped topping: Lightens the dessert and creates a creamy, luscious layer on top.
- Sweetened shredded coconut: Either toasted or plain, this adds a delightful texture and a final tropical touch.
How to Make Coconut Cream Poke Cake Recipe
Step 1: Bake Your Cake
Start by preparing the white cake mix according to the directions on the box, mixing in eggs, oil, and water as instructed. Pour the batter evenly into a 9×13-inch baking dish and place it in the oven. Bake as instructed on the package, then take it out and let it cool for about 10 minutes. This step ensures your cake is perfectly baked and ready to absorb the creamy topping.
Step 2: Poke Holes All Over
Once the cake has cooled slightly, grab the handle of a wooden spoon and poke holes all over the cake’s surface, spacing them roughly an inch apart. These holes are essential because they allow the coconut and milk mixture to seep deep into the cake, creating that signature poke cake moistness and flavor.
Step 3: Mix and Pour the Creamy Coconut Blend
In a bowl, whisk together the cream of coconut and sweetened condensed milk until smooth and combined. Slowly pour this mixture evenly over the warm cake, allowing it to soak into the holes you poked earlier. This step transforms the cake into a luscious, flavorful experience.
Step 4: Cool Completely and Frost
After pouring the coconut milk mixture, let the cake cool completely to room temperature. Once cool, spread an even layer of whipped topping over the entire surface of the cake. This icing balances the sweetness and adds a fluffy finish to the dessert.
Step 5: Garnish with Shredded Coconut
Finish by sprinkling shredded coconut on top of the whipped layer. For an extra touch of flavor and crunch, try toasting the shredded coconut in a dry skillet until golden brown before adding it. This elevates the texture and gives your cake an inviting aroma.
How to Serve Coconut Cream Poke Cake Recipe
Garnishes
Adding garnishes can really make your Coconut Cream Poke Cake Recipe pop visually and flavor-wise. Toasted coconut flakes are a classic topping that adds crunch and nuttiness, but you can also consider fresh pineapple chunks or a drizzle of caramel for a tropical twist that enhances the cake’s richness even more.
Side Dishes
This cake pairs wonderfully with light sides like fresh fruit salad or a scoop of vanilla bean ice cream. These companions bring freshness and balance the richness of the poke cake, making each bite even more pleasurable.
Creative Ways to Present
To wow your guests, cut the cake into neat squares and serve on a bright tropical-themed plate. You might also layer pieces in a trifle dish with extra whipped topping and toasted coconut for a layered dessert experience. Even simple cupcake liners with mini poke cakes make for adorable, portable treats at parties.
Make Ahead and Storage
Storing Leftovers
One of the best things about this Coconut Cream Poke Cake Recipe is how it improves with time. Store any leftovers covered in the refrigerator, where the flavors meld beautifully and the cake stays moist for up to four days.
Freezing
If you want to keep this treat longer, you can freeze it. Wrap the cake tightly with plastic wrap and then foil, and freeze for up to two months. When you’re ready to enjoy, thaw overnight in the fridge to keep the texture perfect.
Reheating
Because of its creamy, moist nature, this cake is best enjoyed chilled or at room temperature. If desired, let it sit at room temperature for about 20 minutes after removing from the fridge—it will bring out those delightful creamy flavors without drying out the cake.
FAQs
Can I use homemade cake instead of a cake mix?
Absolutely! If you prefer, a homemade white cake from your favorite recipe will work beautifully. Just make sure it’s baked in a 9×13-inch pan so the soaking process is even.
What is cream of coconut, and can I substitute it?
Cream of coconut is a thick, sweetened coconut product often used in tropical drinks and desserts. It’s different from coconut milk or cream and brings a unique sweetness. Substituting might change the flavor and texture, but thick coconut milk with added sugar could work in a pinch.
Is it necessary to poke the holes while the cake is warm?
Yes, poking the holes while the cake is still warm helps the coconut mixture soak deeply into the cake, ensuring every bite is moist and flavorful.
Can I make this cake dairy-free?
While the traditional recipe uses dairy-based whipped topping and sweetened condensed milk, you can look for dairy-free or coconut-based alternatives to keep it dairy-free without sacrificing too much flavor.
How long should I chill the cake before serving?
Chilling for at least 4 hours, preferably overnight, allows the cream mixture to fully soak in and the flavors to meld. This step results in a more satisfying and refreshing dessert experience.
Final Thoughts
This Coconut Cream Poke Cake Recipe is one of those unforgettable desserts you’ll find yourself reaching for again and again. Its simple ingredients come together in such a deliciously creamy and tropical way, making it perfect for any occasion. Whether you’re a poke cake aficionado or just discovering these moist marvels, this recipe is bound to become a cherished favorite. So grab your mixing bowl, invite a friend, and let the magic of coconut take your dessert game to a whole new level!
Print
Coconut Cream Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus at least 4 hours chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cream Poke Cake is a delicious and easy-to-make tropical dessert featuring a moist white cake soaked with a creamy mixture of cream of coconut and sweetened condensed milk. Topped with fluffy whipped topping and sweet shredded coconut, it’s a perfect make-ahead treat for parties and potlucks.
Ingredients
Cake
- 1 box white cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
Filling
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
Topping
- 1 container (8 ounces) whipped topping (thawed)
- 1 cup sweetened shredded coconut (toasted or plain)
Instructions
- Prepare the Cake: Prepare the white cake according to package directions, mixing the batter with the specified ingredients such as eggs, oil, and water. Pour the batter into a 9×13-inch baking dish.
- Bake the Cake: Bake the cake as directed on the package, typically about 30 minutes, until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool for about 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon, poke holes all over the warm cake spaced about 1 inch apart to allow the filling to soak in.
- Make the Filling: In a bowl, whisk together the cream of coconut and sweetened condensed milk until smooth and well combined.
- Add the Filling: Slowly and evenly pour the cream mixture over the warm cake, allowing it to seep into the holes to create a moist, flavorful dessert.
- Cool the Cake: Let the cake cool completely to room temperature so the flavors meld and the cake firms up slightly.
- Top with Whipped Topping: Once cooled, spread the thawed whipped topping evenly over the entire surface of the cake.
- Add Coconut Topping: Sprinkle the shredded coconut evenly over the whipped topping. For extra flavor, the coconut can be toasted in a dry skillet over medium heat until golden before sprinkling.
- Chill: Refrigerate the cake for at least 4 hours or preferably overnight to allow the cake to fully set and the flavors to develop before serving.
Notes
- For deeper flavor, toast the shredded coconut in a dry skillet over medium heat until golden before sprinkling it on the cake.
- Store leftovers covered in the refrigerator for up to 4 days to maintain freshness.
- This cake is ideal to make ahead for parties and potlucks, as chilling enhances the flavor and texture.
