Coconut Poke Cake
User Reviews
4.5
225 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 45 mins
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Servings
12 servings
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Course
Cake
Coconut Poke Cake
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Yellow cake, coconut cream pudding, Cool Whip, and toasted coconut make for a sweet and delicious Coconut Poke Cake! This easy cake will be your new favorite if you’re a fan of coconut.
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Ingredients
- 1 box yellow cake mix 15.25 ounces
- 1 cup water
- ½ cup vegetable oil
- 3 eggs
- 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 frozen whipped topping thawed
- toasted coconut 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
225 reviews
Excellent
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