Here’s a Coconut Cream Poke Cake recipe that’s creamy, moist, and absolutely irresistible!
Ingredients:
For the Cake:
- 1 box of vanilla cake mix (or a homemade vanilla cake, if preferred)
- Ingredients for the cake mix (usually eggs, oil, and water—check your box directions)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut (like Coco Lopez)
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 1/2 cups shredded sweetened coconut (divided)
Instructions:
1. Bake the Cake:
- Prepare the cake: Preheat your oven according to the instructions on the box of cake mix (usually 350°F or 325°F for dark pans).
- Make the cake: Prepare the cake batter according to the package instructions (mixing eggs, oil, and water). Pour the batter into a greased 9×13-inch baking dish.
- Bake: Bake the cake for the time suggested on the box (usually about 30 minutes) or until a toothpick inserted into the center comes out clean.
2. Poke the Cake:
- Cool the cake slightly: Once the cake is baked, let it cool for about 10 minutes. Then, use a fork or a wooden skewer to poke holes all over the top of the cake, about 1-inch apart. Be sure to make plenty of holes, especially toward the center.
3. Make the Coconut Filling:
- Prepare the filling: In a medium bowl, whisk together the sweetened condensed milk and the cream of coconut until well combined.
4. Add the Filling:
- Pour the filling over the cake: Slowly pour the coconut mixture over the cake, making sure it seeps into the holes. Let the cake absorb the mixture as it cools (you can gently spread it around with a spatula if needed). Allow it to cool completely, about 1 hour.
5. Top the Cake:
- Add whipped topping: Once the cake is fully cooled, spread the whipped topping evenly over the entire cake.
- Add shredded coconut: Sprinkle the shredded coconut on top. You can lightly toast the coconut in a dry skillet for 2-3 minutes if you want a golden, slightly toasted flavor.
6. Chill and Serve:
- Chill: Refrigerate the cake for at least 2 hours (or overnight) to allow the flavors to meld and the cake to set properly.
- Serve: Slice and enjoy!
Tips:
- More Coconut Flavor: For extra coconut flavor, you can add a few drops of coconut extract to the whipped topping or the cake batter.
- Decorating: Garnish with extra toasted coconut or even a drizzle of chocolate syrup for a twist.
This Coconut Cream Poke Cake is the perfect balance of creamy and coconutty, and it’s always a hit at parties and family gatherings. Let me know if you’d like more tips or variations on this!
