Indulge in the ultimate tropical treat with this incredibly moist Coconut Cream Poke Cake, luxuriously topped with a cloud of Coconut Whipped Cream Frosting and a generous sprinkle of sweetened coconut flakes. This is more than just a cake; it’s a Coconut Lover’s DREAM brought to life, promising an exquisite escape with every single bite.
The Ultimate Coconut Cream Poke Cake Experience
Prepare yourself for an extraordinary dessert experience with our Coconut Cream Poke Cake. This recipe isn’t just a collection of ingredients; it’s a journey to a tropical paradise, delivering unparalleled moisture and an explosion of coconut flavor. Even if you’re traditionally skeptical about coconut, the heavenly Coconut Whipped Cream Frosting is guaranteed to convert you, transforming your taste buds into true coconut aficionados.
Confession time: For years, coconut and I had a complicated relationship. While I appreciated its essence in a vibrant Piña Colada or the nostalgic scent of suntan lotion, actually *eating* coconut was never my top choice. My palate simply preferred other flavors, and I often found myself navigating around it in desserts.
A Love Affair Ignited by Cake
My husband, on the other hand, is a devoted coconut enthusiast. Every year for his birthday, I bake him a special Chocolate Macaroon Tunnel Cake. This incredible creation features a delightful tunnel of coconut running through its center. Typically, I’d politely eat around the coconut, passing those delicious morsels over to him – a small act of love that always brought a smile to his face.
However, this Coconut Cream Poke Cake completely changed my perspective. I found myself not just enjoying it, but savoring it – so much so that I ate two generous slices! This cake isn’t just good; it’s a revelation that has genuinely started my own personal love affair with coconut.
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Don’t let this incredible Coconut Poke Cake recipe slip away! Make sure to Pin it to your favorite Pinterest board before you leave, so you can easily find it whenever a coconut craving strikes!
The Inspiration Behind This Epic Dessert
The idea for this masterpiece originated when my brother and sister-in-law asked me to bring dessert to their Super Bowl party. Knowing their entire family shares my husband’s deep affection for coconut, I felt a delicious challenge was in order. I explored numerous coconut cake recipes, each with its own tempting elements. Unable to settle on just one, I decided to combine the best components from my favorite ideas, resulting in this truly magnificent and utterly unique Coconut Cream Poke Cake.
But let’s talk about the frosting for a moment – because it deserves special attention. I can unequivocally say that this is, by far, the BEST frosting I have ever tasted. It’s a slightly modified version of my standard whipped cream frosting, elevated with a delicate coconut essence that perfectly complements the cake. It’s pure perfection, creating a symphony of flavors and textures.
If you’re curious about my foundational frosting, here is my basic Whipped Cream Frosting Recipe. It’s incredibly versatile and delicious on just about anything. My personal favorite way to enjoy it? With a spoon, straight from the bowl!
Key Ingredients for Your Coconut Cream Poke Cake:
Crafting this phenomenal cake requires a thoughtful selection of ingredients, ensuring every layer bursts with flavor and moisture:
- A high-quality white cake mix (we’ll explain why a box mix is a secret weapon below!)
- Instant vanilla pudding for added richness and moisture
- Essential liquids: milk, sweetened condensed milk, and luscious coconut cream
- Eggs and oil to bind and enrich the cake batter
- Plenty of sweetened coconut flakes for that authentic tropical taste and delightful texture
- And, of course, all the ingredients needed to create that incredible Coconut Whipped Cream Frosting!
You’ll find the complete, step-by-step printable recipe card ready for you at the very bottom of this post. It includes all the precise measurements and detailed instructions to guide you through this baking adventure.
Mastering the Preparation of Your Coconut Cream Poke Cake
Creating this intensely moist and flavorful cake involves a few crucial steps that ensure a perfect outcome. Follow these guidelines for baking success:
- Prepare Your Cake Pans Meticulously: Before you even think about mixing batter, make sure to thoroughly grease and flour your cake pans. This cake is exceptionally moist, which is wonderful for eating, but it can make removal from the pans a bit challenging if not properly prepared. A well-greased and floured pan is your best friend here, preventing sticking and ensuring beautifully intact layers.
- Poke Generously While Warm: As soon as your cakes come out of the oven and are still warm, grab a sturdy fork or a skewer and poke holes evenly all over the surface. The warmth of the cake allows it to absorb the coconut cream mixture more effectively, creating those pockets of intense flavor and moisture.
- Apply the Coconut Cream Mixture Thoughtfully: Now for the “poke” cake magic! Gently pour the coconut cream mixture over the warm, poked cakes. A crucial tip: I typically only use about three-quarters of the mixture. While it’s easier to mix up a full recipe based on standard can sizes, using the entire amount can make the cakes overly wet and difficult to handle when layering and frosting. If you find yourself with extra coconut cream mixture, don’t discard it! Try pouring the leftover creamy goodness over a scoop of chocolate ice cream for a delightful treat. Yum!
- Spread and Chill Overnight: After pouring the mixture, use the back of a spoon to gently spread it, ensuring it seeps into all the poked holes. Once spread, place the cakes in the refrigerator to chill. Overnight is ideal, as this extended chilling period allows the cake to fully absorb the liquid, becoming incredibly moist and developing a deeper, richer flavor. This step is non-negotiable for the best results!
- Careful Removal from Pans: The next morning, or after at least 5 hours of chilling, it’s time to remove your cake layers. This step requires a delicate touch due to the cake’s tenderness. Carefully run a thin, sharp knife around the entire edge of each cake pan to loosen the edges. For an even smoother release, you can briefly sit the bottom of the pan in hot water for a minute or two. I then typically flip the cake out onto a piece of parchment paper, which makes it much easier to transfer and center onto your serving plate or cake stand.
Assembling Your Masterpiece: Frosting and Finishing
Once your cake layers are perfectly chilled and moist, it’s time for the grand assembly. Place your first cake layer on your serving plate. Lavishly spread a generous layer of that amazing Coconut Whipped Cream Frosting over the top, then sprinkle it with about half a cup of the sweetened shredded coconut. This creates a beautiful and flavorful middle layer. Carefully place the second cake layer on top, then proceed to frost the entire cake, covering the top and sides with the remaining whipped cream. Finish by generously topping the whole cake with the rest of the sweetened coconut. For an extra touch of elegance and flavor, I love to sprinkle a little extra coconut around the base of the cake, creating a lovely tropical garnish.
Admittedly, this cake does require a bit of time and a few steps to prepare. But I promise you, from the moment you take that first forkful, every minute of effort will be undeniably worth it. The rich flavors and incredible moisture will transport you straight to a sunny beach with every bite!
Just look at that perfect texture! It’s simply irresistible.
The Secret Weapon: Why a Boxed Cake Mix is Perfectly Fine!
Many people are surprised to learn that this sophisticated-looking cake begins with a simple boxed cake mix. There’s often an unspoken rule in baking that everything must be made “from scratch,” but I’m here to tell you that’s simply not true! While I certainly enjoy baking cakes from scratch, there’s absolutely no shame in utilizing the convenience and reliability of a good quality cake mix.
In fact, some of my most popular recipes leverage this shortcut. Take, for instance, my delightful Coconut Pudding Poke Cake – a crowd favorite, and yes, it starts with a box mix! The same goes for the beloved Chocolate Macaroon Tunnel Cake I mentioned earlier, and even my tropical Pineapple Coconut Tunnel Cake, which tastes just like a Piña Colada in cake form. All these fantastic desserts begin with a humble box mix. How could I ever speak ill of something that brings so much joy and deliciousness to the table?
Embracing the Convenience and Consistency of Box Mixes
Just because I know how to bake a cake from scratch doesn’t mean I need to do so every single time. Using a cake mix isn’t about compromising quality; it’s about smart baking. This particular Coconut Cream Poke Cake already involves multiple steps to achieve its incredible moistness and flavor. Opting for a cake mix helps streamline the process, reducing the overall preparation time without sacrificing taste.
One of the best advantages of a box cake mix is the built-in accuracy. You don’t have to fret over perfectly leveling a teaspoon of salt or precisely measuring out cups of flour. The dry ingredients are pre-measured and expertly balanced, ensuring consistent results every single time. It takes the guesswork out of the initial baking phase, allowing you to focus on the unique elements that make this poke cake so special – the creamy infusion and the decadent frosting. A box mix doesn’t reinvent the ingredients; it simply handles the measuring, which is incredibly handy when you’re seeking reliability and a fantastic outcome with less fuss.
Understanding the Magic of a “Poke Cake”
The “poke” in poke cake is not just a quirky name; it’s the key to this cake’s legendary moisture. By poking holes into the warm cake, you create channels that allow the luscious coconut cream mixture to seep deep into the layers. This infusion is what transforms a delicious cake into one that is beyond moist – it becomes utterly decadent and bursting with flavor. The trick to maximizing this effect is ensuring your poking technique allows for even absorption.
If the holes are poked haphazardly, leaving large sections untouched, those areas of the cake will remain drier. To achieve uniform absorption, consider your poking pattern. You can start in the center and work your way outwards in concentric circles, much like the spokes of a bicycle wheel. Alternatively, begin in the middle and gently spin the cake as you poke from the inside out, creating a visually appealing “pinwheel” spiral of perforations. The goal is to create enough pathways for the liquid to evenly saturate every piece of cake, guaranteeing a consistently moist and flavorful experience with every bite.
More Tropical Delights: Other Favorite Coconut Recipes to Explore:
If this Coconut Cream Poke Cake has ignited your passion for all things coconut, you’re in for a treat! Here are some other beloved coconut-infused recipes from my kitchen and those of my talented friends:
- Jamaican Coconut Sweet Rice: A savory and subtly sweet side dish bursting with tropical flavor.
- Coconut Mug Cake for One: Instant gratification for your coconut cravings, perfectly portioned.
- Classic Coconut Cream Pie: A timeless dessert with a creamy, rich coconut filling.
- Coconut Muddy Buddies: A fun, snackable treat combining chocolate, peanut butter, and coconut.
- Coconut Key Lime No Bake Cheesecake Jars: Refreshing and easy, perfect for individual servings.
- Shrimp Coconut Curry Soup: A fragrant and comforting meal for savory coconut lovers.
Now that we’ve covered all the delicious details and helpful tips, it’s time to get baking! Let’s embark on the journey to create this unforgettable Coconut Cream Poke Cake with its irresistible Coconut Whipped Cream Frosting. You won’t regret it.
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Print Recipe
Coconut Cream Poke Cake with Coconut Whipped Cream Frosting
Ingredients
- Cake:
- 1 box of white cake mix
- 1 3.4 ounce box of instant vanilla pudding
- 1 1/4 cup milk
- 1/3 cup oil
- 3 egg whites
- 1 teaspoon coconut extract
- “Poke” Cream:
- 1- 15 ounce can coconut cream
- 1- 14 ounce can sweetened condensed milk
- Frosting:
- 1- 8 ounce package cream cheese softened
- 1/2 cup sugar
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract
- 2 cups heavy whipping cream
- 2 1/2 cups shredded sweetened coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C) and thoroughly grease and flour two 9-inch cake pans.
- In a large mixing bowl, combine all the ingredients for the cake (cake mix, instant vanilla pudding, milk, oil, egg whites, and coconut extract). Mix on low speed with your electric mixer for about 30 seconds, then increase speed to medium and beat for 2 minutes until well combined and smooth.
- Divide the batter evenly between the two prepared cake pans. Bake for 30 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean.
- While the cakes are baking, prepare the “Poke” Cream mixture. In a separate bowl, whisk together the can of coconut cream and the can of sweetened condensed milk until thoroughly combined. Set aside.
- As soon as the cakes are removed from the oven and are still warm, use the tines of a large fork or a skewer to poke holes all over the top surface of both cakes. Be generous with your poking to allow for maximum absorption.
- Carefully pour about 3/4 of the prepared “Poke” Cream mixture over the top of the warm, poked cakes. Gently spread the mixture with the back of a spoon to ensure it seeps into all the holes. (Save any leftover cream mixture for a delicious drizzle over ice cream!)
- Place the cake pans in the refrigerator for at least 5 hours, or ideally, overnight. This chilling period is crucial for the cakes to fully absorb the coconut cream and develop their incredible moist texture and flavor.
- To make the frosting: In your mixer, cream together the softened cream cheese, sugar, coconut extract, and almond extract until the mixture is smooth and lump-free.
- Attach the whisk attachment to your mixer. Slowly begin adding the heavy whipping cream to the cream cheese mixture while beating on medium-high speed. Continue to whip until stiff peaks form and the frosting is light, fluffy, and holds its shape.
- To remove the cakes from their pans: This step requires a bit of care. Run a thin, sharp knife around the edge of each pan to loosen the cake. For easier release, you can briefly sit the bottom of the pan in hot water for a minute or two. Carefully invert the cake onto a piece of waxed or parchment paper, then gently flip it again onto your serving plate or cake stand, centering it.
- Place the first cake layer on your serving plate. Spread a thin layer of frosting over the top, then sprinkle with approximately 1/2 cup of the shredded sweetened coconut.
- Carefully place the second cake layer on top of the first. Frost the entire cake (top and sides) with the remaining Coconut Whipped Cream Frosting. Finish by generously topping the cake with the rest of the shredded sweetened coconut, pressing some around the bottom edge for extra charm. Serve chilled and enjoy your tropical masterpiece!
Notes
- 1. This cake recipe is easily adaptable to a 9×13 inch baking pan if you prefer a simpler, single-layer presentation over a layered cake. When making it in a 9×13 pan, you won’t need to worry about the delicate step of removing layers after the cream mixture is added. Simply bake, poke, pour the cream, chill, then frost and top with coconut – a wonderfully quick and delicious option!
- 2. Cake mixes can vary, so a good rule of thumb when customizing: always replace the water called for on the box with an equal amount of milk. Add a box of instant pudding mix of your choice (vanilla works perfectly here for coconut), and include any desired extracts (like coconut extract for extra flavor). You can typically follow the box instructions for the amount of eggs and oil, as these usually provide optimal texture.
- 3. When pouring the coconut cream mixture, start with about 3/4 of the prepared amount. While it might seem tempting to use all of it, excessive liquid can make the cake layers too wet, causing them to become fragile and difficult to handle or stack during assembly. You want moist, not soggy!