If you’re searching for moist cake recipes that bring a taste of the tropics to your kitchen, look no further. This Coconut Cream Poke Cake is incredibly tender, bursting with coconut flavor, and surprisingly simple to make. It’s a perfect dessert for any occasion, leaving everyone wanting another slice.
Key Ingredients & Substitutions:
- White Cake Mix: You can use a yellow cake mix for a slightly richer flavor.
- Cream of Coconut: Do not confuse this with coconut milk or coconut cream. It’s sweetened and crucial for flavor.
- Sweetened Condensed Milk: This adds extra moisture and sweetness.
- Whipped Topping: Freshly whipped cream also works well for a more decadent topping.
- Toasted Coconut Flakes: Essential for garnish and added texture.
Ingredients:
For the Cake:
- 1 (15.25-ounce) box white cake mix
- Ingredients called for on cake mix box (usually water, vegetable oil, and eggs)
For the Coconut Cream Filling:
- 1 (15-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
For the Topping:
- 1 (8-ounce) container whipped topping, thawed
- 1 cup toasted coconut flakes, for garnish
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 pan, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare the Cake Batter
First, prepare the white cake mix according to the package directions. Use a 9×13 inch baking pan, greasing and flouring it as needed. Follow the baking instructions for your specific cake mix to ensure a perfectly baked cake.
2. Bake the Cake
Bake the cake according to the package instructions until a toothpick inserted into the center comes out clean. This usually takes about 30-35 minutes. Let the cake cool in the pan for about 15-20 minutes after baking.
3. Poke Holes in the Cake
Once the cake has slightly cooled, use the handle of a wooden spoon or a large fork to poke holes all over the top. Make sure the holes are about an inch apart and go almost all the way to the bottom of the cake. This is key for creating a super moist cake.
4. Make the Coconut Cream Filling
In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until well combined. This mixture will be poured over the cake.
5. Pour the Filling Over the Cake
Slowly and evenly pour the coconut cream mixture over the poked cake. Ensure the liquid seeps into all the holes. Allow the cake to cool completely, then refrigerate it for at least 2 hours to allow the flavors to meld and the cake to absorb the moisture.
6. Frost and Garnish
Once the cake is thoroughly chilled, spread the thawed whipped topping evenly over the top. Finally, sprinkle generously with toasted coconut flakes for an irresistible finish. Now your moist cake is ready to serve!
Variation Ideas:
- Pineapple Twist: Add a layer of crushed pineapple (well-drained) over the cake before adding the whipped topping for a piña colada vibe.
- Chocolate Drizzle: Drizzle with a little chocolate syrup before serving for a contrasting flavor.
- Nutty Crunch: Sprinkle with chopped toasted pecans or macadamia nuts alongside the coconut for extra crunch.
- Fruit Topping: Top with fresh berries like raspberries or sliced kiwi for a fresh, fruity touch.
Storage Instructions:
Store your Coconut Cream Poke Cake covered in the refrigerator for up to 3-4 days. Because of the dairy in the filling and topping, it’s essential to keep it chilled. This moist cake actually tastes even better the next day as the flavors continue to develop.
Frequently Asked Questions (FAQ):
- Can you use regular coconut milk instead of cream of coconut?
No, cream of coconut is sweetened and thicker than coconut milk. Using coconut milk will result in a less flavorful and thinner filling for your moist cake.
- How do you toast coconut flakes?
You can spread them in a single layer on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown. Alternatively, toast them in a dry skillet over medium-low heat.
- Can you freeze poke cake?
Yes, you can freeze individual slices or the whole cake (without the whipped topping) for up to 1 month. Thaw in the refrigerator before adding the topping.
- Why is my poke cake not moist enough?
Ensure you poke enough holes and allow ample time for the liquid to soak in. Refrigerating for at least 2 hours is crucial for the cake to fully absorb the filling.
- Can you make this cake ahead of time?
Absolutely! This is one of those moist cake recipes that benefits from sitting overnight in the refrigerator, allowing all the flavors to meld beautifully. Add the whipped topping and toasted coconut just before serving.
- What if I don’t have a wooden spoon handle to poke holes?
A large fork, the blunt end of a chopstick, or even the tip of a skinny knife can work to create the holes needed for this moist cake.