Coconut Cream Cake

Okay, this cake is so dense and rich and dreamy it’s not even funny. Tons of flavor? Check. Great texture? Double check. Tropical oasis? Check, check, check. When you need a creamy, decadent cake that will forever win people over, this coconut cream poke cake is the one to turn to. Using a standard white cake mix as your base, along with the aforementioned coconut cream for extra added flavor, you do what’s standard for a poke cake and use a wooden spoon to poke tons of holes in your cake while it’s still hot.



1 (15.25 oz.) package white cake mix

1 (15 oz.) can coconut cream, divided into 2, 1/2-cup portions

1 1/2 cups water

1/2 cup vegetable oil

3 eggs

1 teaspoon vanilla extract


2 (3.4 oz) packages instant coconut cream pudding

2 1/2 cups milk


1/2 (16 oz.) package frozen whipped topping

1 cup sweetened coconut flakes, toasted, optional



Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.

In a large bowl, whisk cake mix with 1/2 cup coconut cream, water, vegetable oil and eggs. Stir in vanilla extract, then pour batter into greased baking dish and place in oven.

Bake for 30-32 minutes, or until golden brown and cooked through.

Remove from oven and use the end of a wooden spoon to poke holes all over cake.

In a large bowl, whisk together pudding packages, milk and 1/2 cup coconut cream. Before mixture starts to set, pour over cake, making sure to get into the holes you poked.

Top with frozen whipped topping and toasted shredded coconut, then place cake in refrigerator to set.

Once set, slice, serve and enjoy!

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