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.
Here are our top 2 tried and tested 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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