Ready for a simple yet show-stopping dessert? This Coconut Cream Poke Cake is an easy cake recipe that delivers big on flavor with minimal effort, making it perfect for any occasion. You’ll love how quickly you can create this moist, tropical treat.
Key Ingredients & Substitutions:
- Boxed White Cake Mix: You can use a yellow cake mix for a richer flavor.
- Cream of Coconut (not coconut milk): Do not substitute with coconut milk; cream of coconut is thicker and sweeter.
- Whipped Topping: Freshly whipped cream works well too.
- Sweetened Flaked Coconut: Toasted coconut flakes add an extra layer of flavor.
Ingredients:
For the Cake:
- 1 box (15.25 oz) white cake mix (plus ingredients called for on box, usually eggs, oil, and water)
- 1 (15 oz) can cream of coconut (such as Coco Lopez)
For the Topping:
- 1 (8 oz) container whipped topping, thawed
- 1 cup sweetened flaked coconut
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking dish, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Bake the Cake:
Prepare the white cake mix according to the package directions. Pour the batter into a greased 9×13 inch baking dish. Bake as directed on the box until a toothpick inserted into the center comes out clean.
2. Poke the Cake:
Once the cake is out of the oven, immediately use the handle of a wooden spoon or a skewer to poke holes all over the warm cake. Space the holes about an inch apart.
3. Soak the Cake:
Slowly pour the entire can of cream of coconut evenly over the still-warm, poked cake. Make sure the cream seeps into all the holes. Allow the cake to cool completely on a wire rack.
4. Top and Chill:
Once the cake is fully cooled, spread the thawed whipped topping evenly over the top. Sprinkle generously with the sweetened flaked coconut. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Variation Ideas:
- Tropical Twist: Add a layer of crushed pineapple (well-drained) before the whipped topping.
- Lime Zest: Grate a little fresh lime zest over the top for a bright, citrusy note.
- Toasted Coconut: Toast the shredded coconut in a dry pan over medium heat until golden brown for a nuttier flavor.
Storage Instructions:
Store leftover Coconut Cream Poke Cake tightly covered in the refrigerator for up to 3-4 days. This easy cake recipe is best served chilled, so there’s no need to reheat. The flavors often deepen overnight.
Frequently Asked Questions (FAQ):
Q: Can you make this cake ahead of time?
A: Yes, this easy cake recipe is perfect for making a day in advance. The flavors develop even more.
Q: What is cream of coconut, and is it different from coconut milk?
A: Cream of coconut is a thick, sweet syrup made from coconut, often used in cocktails. Coconut milk is thinner and unsweetened, typically used in savory dishes. They are not interchangeable for this recipe.
Q: Why do you poke holes in the cake?
A: Poking holes allows the cream of coconut to soak into the cake, making it incredibly moist and flavorful throughout.
Q: Can you use a different flavor cake mix?
A: Absolutely! A yellow cake mix or even a pineapple cake mix would be delicious with the coconut flavor.
Q: How do you prevent the coconut from drying out on top?
A: Covering the cake tightly with plastic wrap or aluminum foil helps keep the coconut moist and fresh in the refrigerator.
Q: Can you freeze Coconut Cream Poke Cake?
A: Freezing is not recommended as the whipped topping may change texture upon thawing. It’s best enjoyed fresh from the refrigerator.