Coconut Poke Cake
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Additional Time
2 hrs
-
Total Time
2 hrs 45 mins
-
Servings
12 servings
-
Course
Cake
Coconut Poke Cake
Description
This cake begins by mixing yellow cake mix with water, vegetable oil, eggs, and sweetened flaked coconut to infuse the batter with texture and flavor. After baking until golden and a toothpick test confirms doneness, the warm cake is carefully poked with holes spaced about an inch apart. This creates channels for the pudding to soak in.
The pudding is prepared from instant coconut cream pudding mix whisked with milk, poured evenly over the cakes holes, soaking deeply into the crumb to infuse moisture and coconut flavor. The cake is then topped with whipped topping for lightness and chilled to set the pudding mixture and meld flavors.
Before serving, toasted coconut is sprinkled on top to add a crunchy contrast. The poke cake is best refrigerated overnight to allow full flavor absorption and is a crowd-pleasing dessert that combines convenience with tropical flavor.
Ingredients
- 1 box yellow cake mix 15.25 ounces
- 1 cup water
- ½ cup vegetable oil
- 3 egg
- ½ cup sweetened flaked coconut
For the pudding
- 1 box instant coconut cream pudding mix 3.4 ounces
- 2 cups milk
For the topping
- 8 ounces whipped topping thawed, frozen
- coconut toasted, for garnish
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch cake pan. Set aside.
- In a large bowl, beat together the cake mix, water, oil, eggs and coconut with an electric mixer for 2 minutes. Pour the cake batter into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool 10-15 minutes. Using a straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- In a medium bowl, whisk together the pudding mix and milk for 2 minutes. Pour evenly over the cake, making sure the mixture gets into the holes. Evenly top with the whipped topping.
- Cover the cake and refrigerate for at least 2 hours, but preferably overnight for the best flavor.
- Before serving, top with toasted coconut.
User Reviews
Overall Rating
4.5
You'll Also Love
