Coconut Cream Poke Cake
Coconut cream poke cake tastes like a dream with its coconut and vanilla flavors and contrasting tender sponge cake, fluffy cream topping and coconut flake crunch.
Servings: 12
Equipment
- Baking Dish 9 x 13-Inch
Ingredients
For the Yellow Cake
- 1 Box yellow cake mix
- 1 Box coconut pudding mix 3.4-ounce
- ½ Cup Greek yogurt
- 1 Cup water
- 3 eggs room temperature
- ½ Cup coconut oil melted, or vegetable oil
For the Coconut Cream Layer
- 2 Boxes pudding mix coconut, 3.4 ounce box
- 3 ½ Cups whole milk
- ½ Teaspoon vanilla extract
For the Topping
- 8 Ounces Cool Whip thawed
- 1/2 Cup coconut flakes
Instructions
Make the Yellow Cake
- Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish.
- Mix the cake mix, pudding mix, Greek Yogurt, water, eggs and oil together, and pour into the sprayed 9 x 13-inch baking pan. Bake according to the directions on the box, 25 to 30 minutes.
- Allow to cool on a cooling rack for 20 minutes.
- Using the round handle of a wooden spoon, poke holes in the cake, making the holes about an inch apart. Poke about ⅔ deep, not all the way to the bottom.
Prepare the Coconut Cream Layer
- In a large bowl, whisk together pudding mix, milk, and vanilla, about 2 minutes. Immediately pour the thin pudding mixture over cake in an even layer, poking down into the holes if necessary.
- Chill in freezer until set enough to spread whipped topping on top, about an hour.
Prepare the Topping
- Spread Cool Whip in an even layer over the set coconut cream layer, using an offset spatula or knife.
- Sprinkle with an even layer of coconut flakes. If you wish to toast the coconut flakes first, preheat oven to 350°F. Spread coconut flakes out in a very thin layer on parchment paper or foil on a baking sheet. Place in the oven for 3 minutes. Stir the flakes with a fork, and cook for another 2 minutes. Coconut flakes should be a golden brown when done.
- Sprinkle evenly over the whipped cream layer.
- Chill to set, about 2 hours. When set, slice and serve with whipped cream or ice cream if liked.
Notes
Use room temperature ingredients: Ensure eggs and Greek yogurt are at room temperature for a smoother batter and better rise.
Evenly poke holes: Use the handle of a wooden spoon to poke holes about 1 inch apart and ⅔ deep, ensuring the pudding mixture seeps into the cake evenly.
Spread Cool Whip evenly: Use an offset spatula or knife to spread the Cool Whip evenly, creating a smooth and attractive topping.
Toast coconut flakes: Toast coconut flakes at 350°F for 3 minutes, stirring and baking for another 2 minutes until golden brown.
Chill before serving: Allow the finished cake to chill in the refrigerator for at least 2 hours before serving. This helps the layers set and meld together for the best texture and flavor.
Evenly poke holes: Use the handle of a wooden spoon to poke holes about 1 inch apart and ⅔ deep, ensuring the pudding mixture seeps into the cake evenly.
Spread Cool Whip evenly: Use an offset spatula or knife to spread the Cool Whip evenly, creating a smooth and attractive topping.
Toast coconut flakes: Toast coconut flakes at 350°F for 3 minutes, stirring and baking for another 2 minutes until golden brown.
Chill before serving: Allow the finished cake to chill in the refrigerator for at least 2 hours before serving. This helps the layers set and meld together for the best texture and flavor.
Nutrition
Calories: 441kcal | Carbohydrates: 67g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 528mg | Potassium: 199mg | Fiber: 1g | Sugar: 45g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 217mg | Iron: 1mg
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