COCONUT CREAM POKE CAKE
Shredded coconut is not usually a flavor that I enjoy in desserts and definitely not an ingredient that I use often in my recipes. But sometimes in life you try something new and find that you’ve been missing out on a goldmine for way too many years!
That’s how I feel about Coconut Cake. It can be done so incredibly well but it can also be so so bad (unfortunately).
When it’s bad (in my opinion) it’s overly sugary, plasticy tasting, chalky, has too much coconut, not enough frosting, thick heavy icing, heavy dense cake… I could go on.
I stumbled across the most delicious coconut cream cake at Christmas time (last year, lolz) and I haven’t forgotten about it since. It inspired this recipe creation because I wanted to emulate the lusciousness of coconut flavor and light fluffy whipped frosting I had that day.
My dream Coconut Cream Cake:
- super airy cake made from a box (don’t knock it until you try it, trust me!)
- fluffy delightful whipped cream frosting (I am so obsessed with whipped cream frosting it is not even funny)
- slightly sweet but deeply flavorful coconut cake that doesn’t taste fake
And that’s exactly what I have for you today with this Coconut Cream Poke Cake.
So let’s get into the details of how YOU can make this cake. It’s as easy as always (note “boxed cake” mentioned above) and it’s incredibly light but still moist and full of delicious coconut yumminess without being overly coconuty. Feel me?!
A white cake mix is baked (with an extra egg like always!), then topped with a can of cream of coconut deliciousness and a whipped cream frosting, think whipping cream and a sweetener aka homemade cool whip. And lastly sprinkled with shredded coconut flakes on top!
It does not get easier to make yourself a homemade delightful cake that you would be proud of (and devour)!
And all you’ve got to do is make it in a 9×13″ pan.
No cake stacking, no cutting or smoothing cake, no frosting around the outsides!
Ollie absolutely loved the flavor of this cake.
He loved it so much that he went to help himself to it in the fridge (literally opened the fridge himself, he is so strong) and ended up knocking it off the shelf, onto the floor. It spilled everywhere and at that moment we lost all the rest of our Coconut Cream Poke Cake.
It was a sad and emotional moment for us both.
And if you’re a lover of coconut flavored anything, check these other posts and recipes out!
Coconut Condensed Milk Iced Coffee
OR if you absolute love poke cakes like me, this Tres Leche Cake is bomb.
COCONUT CREAM POKE CAKE
Ingredients
CAKE
- 1 15.25 OZ WHITE BOX CAKE MIX
- 4 LARGE EGGS 1 EXTRA
- 1/2 CUP AVOCADO OIL OR VEGETABLE OIL
- 15 OZ CAN CREAM OF COCONUT
- 8 OZ SHREDDED SWEETENED COCONUT
HOMEMADE COOL WHIP
- 1 CUP HEAVY WHIPPING CREAM
- 4 TABLESPOONS GRANULATED SUGAR
- 1 TEASPOON VANILLA
Instructions
CAKE
- FOLLOW THE CAKE BOX DIRECTIONS, ADDING 1 EXTRA EGG.
- ONCE COMBINED, TRANSFER TO A GREASED 9X13 BAKING PAN, SMOOTH THE TOP.
- BAKE FOLLOWING THE DIRECTIONS, AND REMOVE TO LET COOL.
- WHILE THE CAKE IS COOLING (BUT STILL HOT), USING THE BOTTOM OF A WOODEN SPOON OR LARGE CHOPSTICK, POKE HOLES IN THE CAKE FROM THE TOP TO THE BAKING DISH.
- USING A WHISK MIX THE CREAM OF COCONUT UNTIL SMOOTH, THEN POUR OVER CAKE AND SMOOTH OVER THE TOP EVENLY.
- LET COOL COMPLETELY.
HOMEMADE COOLWHIP
- USING A STAND MIXER OR HAND MIXER WITH THE WHISK ATTACHMENT ON MEDIUM, WHIP HEAVY WHIPPING CREAM UNTIL STIFF PEAKS FORM.
- ADD IN SUGAR AND VANILLA AND WHIP AGAIN ON LOW UNTIL COMBINED.
- FROST THE CAKE TOP WITH THE HOMEMADE COOLWHIP THEN SPRINKLE WITH COCONUT.
- USE AS MUCH COCONUT AS YOU LIKE (WE DID NOT USE ALL 8 OZ).
- REFRIGERATE FOR 2-4 HOURS UNTIL CHILLED. STORE IN THE FRIDGE AND ENJOY!
Denise
This is the third time I have made it. I can’t stay out of it so I always make it for an occasion so I can have people take left overs home. Everyone goes crazy over it. Other recipes include condensed mile along with the coconut cream. I think it would make it to sweet. This time I am experimenting and used 1/2 cup rum and 1/2 cup water for the cake. I am going to try a little pineapple on top of the cake before I frost it. I hope it is not a mistake because it is for a friends birthday. I will let you know how it turns out
Amber Uzzell
Hi Denise,
That sounds so delicious, I hope it turned out amazing!
Thanks so much for sharing,
Amber
Denise
I am just letting you know how it turned out with the rum and pineapple. It was heavier than the original recipe. I am going back to the original. It is so light. That was a part of what I liked about it. I don’t like a sickening sweet desert. Probably why I can’t stay out of it. Even my son-in-law who doesn’t like much including coconut loves it. So easy too
Susan Smith-Edoff
I’m making this cake today . My Mom always made it and it’s a hit in our family.
Thanks for sharing.
Amber Uzzell
Hi Susan,
That is amazing, thanks so much for sharing! Hope you all love it, I think it’s fantastic!
Thanks,
Amber
Donna
So I tried this and I wasn’t a fan . Traditional icing is so much better. Nothing like Grandma’s.
Amber Uzzell
Hi Donna,
Thanks so much for trying this recipe!
Thanks,
Amber
Kyndra Chapin
Was just the frosting you wasn’t a fan of? I love coconut cake the traditional way but we’re cutting back on our sugar intake. I’m going to try this in the morning but afraid there’s not enough coconut taste. Should we a tad bit of extract? ( I know it can taste artificial)
Pam Stewart
I can’t wait to make this cake for my mother in law she can’t cook anymore but I make cakes for her she is 95 yrs old
Amber Uzzell
That sounds wonderful, I hope that you both love it!
Thanks so much,
Amber
Sherri B
OH MY GOSH. !! My mouth is watering just thinking about making this cake !!! Coconut Is one of my favorite flavors. I know it will be awesome!
Amber Knight Uzzell
This is truly one of my top favorite cakes in every way!!
Beth Sova
How long does the cake “icing” last? Could I make it a day ahead and not melt?
Amber Uzzell
Hi Beth,
You can definietly make the cake “icing” the day beforehand but I would suggest whipping it with a hand whisk or stand mixer before frosting the cake. Because the whipping cream can start to thin out in the fridge when sitting in a bowl, it might need to be thickened up again.
Thanks,
Amber