COCONUT CREAM POKE CAKE

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 Cream Fruit Dip

Coconut Condensed Milk Iced Coffee

OR if you absolute love poke cakes like me, this Tres Leche Cake is bomb.

COCONUT CREAM POKE CAKE

Print Recipe

Course Dessert

Prep Time 15 minutes mins

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!

Notes

INSPIRED BY: THE COUNTRY COOK