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Tropical Dessert Magic

By: Casey Updated on Mon, 20 Jan 2025 20:07:28 GMT Irresistible Desserts
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Casey, recipe creator at Cooking with Casey
By Casey

Casey shares simple, delicious recipes and inspiring stories, making cooking fun and accessible for all.

Updated on Mon, 20 Jan 2025 20:07:28 GMT

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A slice of coconut cake topped with a layer of whipped cream and toasted coconut flakes, served on a decorative blue plate. Pin it
A slice of coconut cake topped with a layer of whipped cream and toasted coconut flakes, served on a decorative blue plate.

Let me share my favorite Coconut Cream Poke Cake that brings a taste of the tropics right to your table! I love how this fluffy white cake soaks up all that creamy coconut goodness topped with clouds of whipped coconut topping. It's simple to make but tastes absolutely heavenly.

Pure Coconut Bliss

What makes this cake so special is how every bite is perfectly moist thanks to that rich coconut cream and sweetened condensed milk. The whipped topping and fresh coconut make it extra dreamy. It's my go-to when I want to impress without spending hours in the kitchen.

What You'll Need

  • For the Base: White cake mix, Fresh eggs, Whole milk, Vegetable oil, Vanilla pudding mix, Pure vanilla extract
  • For the Magic: Cream of coconut, Sweetened condensed milk, Extra creamy Cool Whip, Frozen grated coconut
A close-up of a square coconut cake topped with whipped cream and sprinkled with toasted coconut flakes, displayed on a decorative blue plate.
A close-up of a square coconut cake topped with whipped cream and sprinkled with toasted coconut flakes, displayed on a decorative blue plate.

Let's Make Some Magic

Start with Cake:
Mix your cake ingredients until smooth bake until perfectly golden.
Make it Dreamy:
Blend coconut cream and condensed milk poke holes all over cake.
Add the Good Stuff:
Pour that coconut mixture let it soak in chill until set.
Make it Pretty:
Top with clouds of whipped cream sprinkle with coconut.

My Best Tips

Make sure to use cream of coconut not coconut milk for the best flavor. Try toasting some coconut for the top. Give it plenty of time to chill it gets even better overnight.

Keep It Fresh

Serve this beauty nice and cold keep leftovers in the fridge for up to 3 days. Want to make it ahead? Bake the day before add topping just before serving.

Quick Answers

  • Fresh whipped cream? Absolutely!
  • Regular coconut works fine
  • Need dairy-free? Try alternatives
  • Make ahead? Perfect for planning

A Taste of Paradise

This Coconut Cream Poke Cake is pure tropical comfort in every slice. It's perfect for any occasion and always brings smiles to the table. Give it a try and watch it become your new favorite!

Frequently Asked Questions

What's cream of coconut?

A thick, sweet coconut product used in drinks. Different from coconut milk.

How long should it chill?

Minimum 2 hours, but overnight is better for flavors to develop.

Can I make this ahead?

Yes, perfect make-ahead dessert. Keeps well refrigerated 3-4 days.

Why poke holes?

Allows coconut mixture to soak through cake for moisture and flavor.

Can I toast the coconut?

Yes, toasting adds crunch and deeper flavor. Optional but recommended.

4.70 from 283 votes

Coconut Cream Poke Cake

Prep Time:
10 Minutes
Cook Time:
25 Minutes
Total Time:
35 Minutes
Servings:
12
A slice of coconut cake topped with a layer of whipped cream and toasted coconut flakes, served on a decorative blue plate.
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A moist white cake soaked with coconut cream and topped with whipped topping and coconut. An easy but impressive dessert.

Ingredients

  • 1 box white cake mix.
  • 3 large eggs.
  • 1 cup milk.
  • 1/2 cup vegetable oil.
  • 1 small box vanilla/almond pudding mix.
  • 1 tsp vanilla/almond extract.
  • 1 can (15 oz) cream of coconut.
  • 1 can (14 oz) sweetened condensed milk.
  • 1 container (8 oz) Extra Creamy Cool Whip, thawed.
  • 12 oz frozen grated coconut, thawed.

Instructions

1.

1. Preheat: Heat oven to 350°F. Grease 9x13 pan.

2.

2. Mix Batter: Mix cake mix, eggs, milk, oil, pudding mix, extract until smooth.

3.

3. Bake: Pour into pan, bake 25-30 minutes until done.

4.

4. Cool: Cool 10 minutes.

5.

5. Prepare Topping: Mix cream of coconut and condensed milk.

6.

6. Poke Holes: Poke holes all over cake with fork.

7.

7. Pour Topping: Pour coconut mixture over cake.

8.

8. Chill: Chill at least 2 hours.

9.

9. Add Final Toppings: Top with Cool Whip and coconut.

10.

10. Serve: Serve chilled.

Notes

  1. Use cream of coconut, not milk.
  2. Can chill overnight for best flavor.
  3. Optional: Toast coconut for topping.
  4. Keeps 3-4 days refrigerated.

Tools You'll Need

  • 9x13 baking pan.
  • Large mixing bowl.
  • Fork or wooden spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 15 g
  • Total Carbohydrate: 45 g
  • Protein: 5 g