Coconut Cream Poke Cake
Coconut Cream Poke Cake is a tropical delight that transforms any occasion into a celebration. With its moist layers soaked in creamy coconut goodness and topped with fluffy whipped cream and sweet coconut flakes, this cake is sure to impress. Perfect for summer gatherings, birthdays, or just a sweet treat to brighten your day, every bite brings the essence of a sunny paradise to your table.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup full-fat coconut milk
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup unsweetened shredded coconut
- 1 cup whipped topping
- 1 (3.4 oz) package coconut-flavored pudding mix
- ½ cup cream of coconut
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Gradually add coconut milk, eggs, and vanilla extract; stir until just combined.
- Pour batter into the prepared pan and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Allow the cake to cool slightly, then poke holes all over the surface with a fork.
- In a bowl, mix cream of coconut with pudding mix; pour over the cake evenly.
- Refrigerate for at least four hours or overnight. Top with whipped topping and shredded coconut before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: For added flavor, consider mixing in crushed pineapple or chopped nuts. Substitute almond or soy milk for a different taste experience. Ensure room temperature ingredients for better mixing.