Toasted Coconut Poke Cake
User Reviews
4.5
Toasted Coconut Poke Cake
Description
This recipe starts with a standard white cake mix baked in a 9x13-inch pan. Once baked, the cake is pierced all over with a spoon or fork so that a mixture of sweetened condensed milk and coconut milk can be poured in, penetrating the cake and adding moisture and flavor.
The cake is chilled, allowing the liquid to absorb fully. Then a layer of prepared instant coconut cream pudding is spread over the surface, followed by a thick layer of whipped topping. The dessert is finished with toasted shredded coconut that adds a toasty aroma and slightly crunchy texture contrast.
This poke cake offers a balance of soft, moist cake infused with coconut flavor alongside creamy pudding and light whipped topping. It works well served as a refreshing dessert at gatherings or after meals.
To toast the coconut, either spread shredded coconut on a baking sheet and bake at 325°F for 5–10 minutes, stirring occasionally, or toast in a skillet over medium-low heat until golden brown, then cool before topping.
Ingredients
- 15.25 ounces white cake mix (1 box) + ingredients to prepare
- 5 ounces sweetened condensed milk
- 1 cup coconut milk
- 3.4 ounces instant coconut cream pudding mix
- 2 cups milk 2%
- 8 ounces Cool Whip thawed (store-bought or homemade)
- 1 cup coconut toasted (see note, shredded, sweetened
Instructions
- Preheat your oven to 350 degrees F. Grease the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray.
- Prepare the cake mix according to the package directions. Pour the batter into the prepared baking dish. Bake according to package instructions for a 9x13 dish.
- Once the cake is done baking, remove it from the oven and poke holes all over the top of the cake with the back of a wooden spoon or a fork. Set aside.
- In a medium mixing bowl, whisk together the sweetened condensed milk and coconut milk. Slowly pour the mixture all over the warm cake. Let the cake cool to room temperature and then transfer to the fridge for at least 1 hour to cool completely.
- While the cake rests, whisk the instant coconut pudding mix and milk together according to the package directions. Once thickened, place the pudding in the fridge.
- Once the cake has cooled completely, spread the pudding over the top of the cake in an even layer. Then, spread the Cool Whip over the pudding.
- Sprinkle the toasted coconut all over the top of the cake. Cut into 12 slices and serve.
Notes
- Toast the shredded coconut in the oven at 325°F for 5-10 minutes, stirring occasionally, or toast in a skillet over medium-low heat until golden before cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 410kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 466mg | 19% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 106mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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