Coconut Poke Cake
This delicious coconut poke cake has a sweet cream of coconut filling, is so easy to make, and is topped with fresh whipped cream and shredded sweetened coconut. It's a fun summer treat that makes the perfect dessert.
Ingredients
- 1 - package white cake mix
- 3 large egg whites
- ½ cup vegetable oil
- 1 cup water
- 2 cups milk
- 1 cup cream of coconut
- 3.4 oz. box coconut cream instant pudding mix
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- Sprinkles or Easter candy for decorating
- 1-2 cups of sweetened shredded coconut
Instructions
- Preheat oven to 350°F. Spray a 9x13 glass baking dish with nonstick baking spray and set aside.
- Beat together cake mix, egg whites, oil, and 1 cup of water until fully combined. You can also add ½ cup of cream of coconut into the cake batter - this is optional.
- Spread the cake batter into the prepared baking dish.
- Bake the cake for 25-30 minutes, until the center is set and a toothpick comes out with just a few crumbs when poked in the center of the cake.
- Allow the cake to cool. Use the round handle of a spoon or a wooden dowel to poke holes all over the cake. Poke the holes about ⅔ of the way down into the cake, spacing ¾”-1” apart.
- Prepare the pudding mixture by whisking together the instant pudding mix, 2 cups of milk, and 1 cup of cream of coconut. Whisk until it just begins to thicken.
- Pour the pudding mixture over the cake and spread over the top, pressing the pudding down slightly while spreading so that it fills the holes.
- Place the cake in the refrigerator for 30 minutes to allow the pudding to thicken.
- Beat or whisk 2 cups of heavy whipping cream until soft peaks form. Add the powdered sugar and continue whisking until stiff peaks form. Spread the whipped cream over the top of the chilled cake.
- Top with shredded coconut.
- Slice and serve.
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Notes
Storage:
Cover and store in the refrigerator for up to 5 days. Cake can be frozen for up to 3 months (wrap well.)
Notes:
For a truly white cake, use only egg whites in the cake batter. We especially like to stick to a white cake for this recipe because it’s so pretty with all the white whipped cream and coconut. You can certainly toss in the whole eggs - the cake will cook the same - it will just look a bit more like a yellow cake.
Cream of coconut is not the same as coconut milk or coconut cream. It is a thick, sweet coconut cream - we use in our Pina Coladas. We use it to add a big punch of sweet coconut flavor to the pudding mixture, but you can also add it to the cake batter itself. It will add moisture and flavor.
Some recipes drizzle a full can of cream of coconut over the cake in lieu of the pudding.
You can also use vanilla pudding and mix in the cream of coconut.
We used shredded, sweetened coconut over the top of this cake for a uniform fluffy white look. Unsweetened coconut can also be used to reduce overall calories.
Toasted coconut is also a delicious variation. Spread shredded coconut in a single layer on a baking sheet. Bake in a 350°F oven for 3-5 minutes, until it is just golden brown. Watch the coconut carefully as it can burn quickly.
Nutrition
Calories: 301kcal | Carbohydrates: 35g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 204mg | Potassium: 86mg | Fiber: 1g | Sugar: 25g | Vitamin A: 312IU | Vitamin C: 0.2mg | Calcium: 86mg | Iron: 1mg
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