Coconut Cream Poke Cake
A moist and creamy poke cake made with white cake, coconut cream pudding, whipped topping, and shredded coconut. Light yet decadent, this tropical dessert is perfect for gatherings or holidays.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12–15 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, and water)
- 2 boxes (3.4 oz each) instant coconut cream pudding mix
- 4 cups whole milk
- 1 tub (8 oz) whipped topping (such as Cool Whip)
- 1 1/2 cups sweetened shredded coconut
Instructions
- Preheat oven according to cake mix directions and prepare a 9×13-inch baking dish.
- Bake cake as instructed on the package. Remove from oven and let cool slightly.
- Using the handle of a wooden spoon, poke holes evenly across the surface of the warm cake.
- In a medium bowl, whisk together pudding mix and milk until smooth.
- Pour the pudding mixture evenly over the cake, letting it seep into the holes.
- Allow cake to cool completely, then spread whipped topping evenly over the surface.
- Sprinkle shredded coconut generously on top.
- Chill for at least 2 hours before serving.
Notes
Use yellow cake mix for a richer flavor.Add a layer of crushed pineapple before the whipped topping for a tropical twist.Toast the shredded coconut for extra crunch and nuttiness.Swap whipped topping with homemade whipped cream for a fresher option.Add a dash of almond extract to the cake mix for extra flavor.
Nutrition
- Serving Size: 1 slice (1/15 of cake)
- Calories: 310
- Sugar: 32g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Find it online: https://cookibly.com/coconut-cream-poke-cake/
