Ultimate Creamy Coconut Poke Cake
Description
A soft, moist cake infused with a creamy coconut filling and topped with whipped topping and shredded coconut. This make-ahead dessert becomes even more delicious after chilling overnight.
Ingredients
Cake Base
1 box Duncan Hines White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla pudding mix (or almond)
1 teaspoon vanilla extract (or almond)
Cream Filling
1 can cream of coconut
1 can sweetened condensed milk
Topping
8 oz Extra Creamy Cool Whip
12 oz frozen grated coconut
Instructions
Cake Preparation
Preheat oven to 350°F (175°C)
Grease a 9×13 inch baking pan
In a large bowl, combine:
Cake mix
Eggs
Milk
Vegetable oil
Pudding mix
Vanilla extract
Mix until smooth and well combined
Baking
Pour batter into prepared pan
Bake for 32-35 minutes
Test with toothpick for doneness
Filling and Topping
While cake is hot:
Mix cream of coconut and sweetened condensed milk
Poke holes throughout cake using fork or wooden spoon handle
Pour liquid mixture evenly over cake
Let cake cool completely
Once cooled:
Spread Extra Creamy Cool Whip over top
Sprinkle with grated coconut
Chilling
Cover cake
Refrigerate for minimum 8 hours
Preferably chill overnight for best flavor
Tips for Success
Use room temperature eggs for better mixing
Space holes evenly for consistent filling distribution
Pour filling slowly to allow absorption
Keep frozen coconut frozen until ready to use
Chill thoroughly for best texture and flavor
Storage
Keep refrigerated
Stays fresh for up to 5 days
Do not freeze completed cake
Serving Suggestions
Serve chilled
Cut into squares
Garnish with additional coconut if desired
Perfect for potlucks and gatherings
Make Ahead
Can be made 1-2 days in advance
Flavor improves with overnight chilling