Look at those pockets of coconut cream!

This cake is absolutely amazing. It’s dense, rich, and dreamy. It has tons of flavor and a great texture. It’s like a tropical oasis in cake form. When you want to impress people with a creamy and decadent dessert, this coconut cream poke cake is the way to go.

To make this delicious cake, start with a white cake mix as your base. But don’t worry, we’re going to take it to the next level. While the cake is still hot, use a wooden spoon to poke tons of holes in it. This step is essential for a poke cake.

Once you’ve done that, it’s time to make the coconut cream pudding. Mix together the pudding mix with coconut cream to make it extra flavorful and creamy. Pour this heavenly mixture into the holes you just made in the cake. You can either top it with frozen whipped topping right away or let it set first. Either way, make sure to let the cake cool completely so that the pudding settles and sets, giving you bursts of coconut cream goodness in every bite.

To add the finishing touch, sprinkle some toasted coconut on top of the cake. This adds more flavor and a crunchy texture that takes this dessert to a whole new level. Trust me, this cake is a winner and you’ll be so glad you made it.

Whether you make this for a summer cook-off or in the middle of winter to bring back that tropical feeling, there’s never a bad time for this delicious treat. While you can certainly switch up the flavors and add pineapple or mango, we love the pure coconut flavor in every bite. That’s why using coconut cream is so important. It’s less artificial tasting than coconut extract and incorporating it into both the cake and the pudding gives you a double dose of coconut goodness.

So go ahead, give this recipe a try. You won’t be disappointed. Your taste buds will thank you!

Coconut Cream Cake

Serves 9-12 Prep time: 2 hours

Ingredients

• Cake:

  • 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

• Filling:

  • 2 (3.4 oz) packages instant coconut cream pudding
  • 2 1/2 cups milk

• Topping:

  • 1/2 (16 oz.) package frozen whipped topping
  • 1 cup sweetened coconut flakes, toasted (optional)

Preparation

1. Preheat the oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, whisk the cake mix with 1/2 cup coconut cream, water, vegetable oil, and eggs. Stir in the vanilla extract.
3. Pour the batter into the greased baking dish and place it in the oven.
4. Bake for 30-32 minutes, or until the cake is golden brown and cooked through.
5. Remove from the oven and use the end of a wooden spoon to poke holes all over the cake.
6. In a large bowl, whisk together the pudding mix, milk, and 1/2 cup coconut cream.
7. Before the mixture starts to set, pour it over the cake, making sure to get it into the holes you poked.
8. Top the cake with frozen whipped topping and toasted shredded coconut.
9. Place the cake in the refrigerator to set.
10. Once set, slice, serve, and enjoy!