4.5 from 225 votes
Coconut Poke Cake
Coconut Poke Cake is a moist yellow cake baked in a 13x9 pan, punctured with holes to absorb a creamy coconut pudding. Topped with whipped topping and garnished with toasted coconut, the cake offers a layered texture of tender crumb and smooth, coconut-rich pudding, producing a sweet, tropical dessert popular for gatherings.
Prep Time
15 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings:
12
servings
Course:
Cake
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.
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