Best 2 Coconut Cream Poke Cake Recipes
Indulge in the tropical delight of coconut cream poke cake, a tantalizing dessert that combines the richness of coconut and the velvety texture of cream cheese. This decadent cake is an explosion of flavors and textures, featuring a moist and fluffy cake base, a luscious coconut cream filling, and a creamy cream cheese frosting. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will lead you towards creating a heavenly coconut cream poke cake that will impress your taste buds and leave your loved ones craving for more.
Let's cook with our recipes!
CREAM OF COCONUT POKE CAKE
Quick, Easy & Delicious Cake. I have taken it to many potlucks and it is always one of the first to be eaten. My Dad loved this cake. If you can't find a Coconut Cake Mix, you can use Yellow or White cake mix also.
Provided by cajunhippiegirl
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 (or as Directed on Cake Mix).
- Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
- Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
- Pour batter into a 9 x 13 baking pan.
- Bake Cake according to instructions on box, or until it passes the toothpick test.
- Remove cake from oven, and give it just a few minutes to cool a little.
- While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
- Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
- Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
- Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
- Ice with Cool Whip and then put remaining coconut on top.
- If you want you can tint the coconut on top with food coloring for any holiday.
COCONUT CREAM POKE CAKE RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease and flour a 13x9" baking dish. Set aside. Crumble the coconut into a mixing bowl and set aside at room temperature. In a separate small bowl, combine the cream of coconut and sweetened condensed milk then refrigerate until needed. (Reserve the leftovers for another time). In a large mixing bowl, whisk together the cake mix and dry pudding mix. Add the eggs, oil, whole milk, and vanilla; using a hand mixer, beat the mixture for 2 1/2 minutes on medium-high speed. Pour batter into the prepared pan. Bake for 30-33 minutes or until center tests done with a toothpick. Poke holes about 1 inch apart in the top of the hot cake with the end of a wooden spoon then slowly spoon the condensed milk mixture over the top. Cool cake completely on a wire rack. Frost cooled cake with the Cool Whip; then sprinkle the coconut over the top. Refrigerate at least 4 hours before serving.
Tips:
- Use a serrated knife to cut the cake evenly.
- Use a toothpick to poke holes all over the cake for the filling to soak in.
- For a richer flavor, use homemade coconut cream instead of canned coconut milk.
- Garnish the cake with whipped cream, toasted coconut, or fresh fruit before serving.
- Serve the cake cold for a refreshing dessert.
Conclusion:
Coconut cream poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful cake, creamy coconut filling, and sweet and tangy pineapple topping, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert, give this coconut cream poke cake a try!
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