Craving a slice of tropical paradise? This Coconut Cream Poke Cake is soft, creamy, and bursting with coconut flavor. Every bite melts in your mouth with a perfect balance of sweetness and lightness. The best part? It’s so simple to make, no fancy skills required! Whether you’re serving it at a potluck, party, or just treating yourself, this dessert is always a crowd-pleaser.
Step-by-Step Instructions
Step 1: Bake the cake
Preheat your oven and prepare a white cake mix according to the package instructions for a 9×13-inch pan. Bake until a toothpick inserted in the center comes out clean.
Step 2: Poke the cake
While the cake is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the top. The more holes you make, the more coconut goodness will soak in later!
Step 3: Add the coconut cream
Open a 15 oz can of cream of coconut and give it a good stir (it sometimes separates). Slowly pour it evenly over the warm cake, making sure it seeps into all the holes.
Step 4: Let it cool
Allow the cake to cool completely at room temperature. This step lets the coconut cream soak deep into the cake, creating that dreamy, melt-in-your-mouth texture.
Step 5: Frost and finish
Once cool, spread COOL WHIP evenly over the top. Sprinkle with sweetened flaked coconut for that classic coconut cream look. For best results, refrigerate the cake for at least 2 hours before serving — it tastes even better chilled!
Tips & Variations
- Boost the coconut flavor: Use coconut milk instead of water when making the cake mix.
- Add a tropical touch: Mix in pineapple chunks or toasted coconut on top for texture and flavor.
- Make it fancy: Garnish with chopped macadamia nuts or a drizzle of caramel before serving.
- For extra crunch: Lightly toast the coconut flakes before sprinkling them on the cake.
- Make ahead: This cake tastes even better the next day! Store it covered in the fridge overnight for maximum flavor.
FAQs
1. What’s the difference between coconut milk and cream of coconut?
Cream of coconut is thicker and sweeter perfect for desserts like this one. Coconut milk is lighter and less sweet.
2. Can I use homemade whipped cream instead of COOL WHIP?
Absolutely! Just whip 2 cups of heavy cream with a bit of powdered sugar until soft peaks form.
3. How long will this cake last in the fridge?
It’ll stay fresh for up to 4 days when stored in an airtight container in the refrigerator.
4. Can I make it ahead for a party?
Yes! In fact, it’s best made the day before. The extra chilling time allows the flavors to fully develop.
5. Can I freeze Coconut Cream Poke Cake?
You can! just skip the whipped topping before freezing. Wrap the cooled cake tightly, freeze for up to 2 months, and frost it after thawing.
Preheat oven and prepare white cake mix according to package directions for a 9x13-inch baking pan. Calories: 350
Protein: 3g
Carbs: 45g
Fat: 18g
Ingredients
Instructions
Bake cake as directed on the box. Once baked, remove from oven and while still hot, poke holes all over the top of cake using a large fork.
Open the can of cream of coconut. Stir well to combine, as separation may occur. Pour the cream of coconut evenly over the warm cake, ensuring it coats the entire surface.
Allow the cake to cool completely. The cream of coconut will soak into the holes, creating a deliciously moist texture.
Once the cake is cool, frost with the thawed COOL WHIP.
Evenly top the cake with sweetened flaked coconut.
For best results, refrigerate for at least a few hours before serving. Slice and enjoy!Nutrition