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Coconut Cream Poke Cake: The Easy Indulgence You Need Today

Coconut Cream Poke Cake
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This delectable Coconut Cream Poke Cake is a delightful dessert that combines the flavors of coconut and cream in a moist cake that’s sure to please.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 cup coconut milk
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup sweetened flaked coconut
  • 1 package instant vanilla pudding mix
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup coconut flakes (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a 9×13 inch baking pan.
  3. In a large bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Mix until well blended.
  4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  5. Remove cake from oven and let cool for 10 minutes.
  6. Using the handle of a wooden spoon, poke holes all over the top of the cake.
  7. In a separate bowl, whisk together the instant pudding mix and heavy cream until thickened. Pour over the cake, filling the holes.
  8. Sprinkle with sweetened flaked coconut and let it chill in the refrigerator for a few hours.
  9. Before serving, whip the remaining heavy cream with powdered sugar until peaks form, then spread over the cake.
  10. Garnish with extra coconut flakes.

Notes

  • For added flavor, you can use coconut extract in the cake batter.
  • This cake can be made a day in advance for best results.

Nutrition

Keywords: Coconut Cream Poke Cake

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