Coconut Cream Poke Cake

This tropical-style Coconut Cream Poke Cake is a delicious made-from-scratch cake filled with a fabulous coconut cream pudding and topped with whipped cream plus so addicting for all coconut lovers out there!

Each slice of cake is loaded with oozing coconut creamy pudding and making this tender cake moist and delicious in every bite.

Then the topping is freshly whipped cream with toasted coconut so every part of this cake is a special treat.

For those of you not fond of baking, this cake can be made easily just with a cake mix, instant pudding, and whipped topping if you're in a real hurry also!

Our recipe is super easy to make from scratch using all the fresh ingredients that you have in the pantry.

The cake is elegant enough for hosting a dinner party, all your friends and guests will love this cake.

We also have suggestions below for other delicious poke cake flavor combinations you won't want to miss.

Not a coconut fan? Try our Chocolate Peanut Butter Filled Poke Cake, it's scrumptious!

Just scroll down to the recipe card to print this easy dreamy delicious coconut cream poke cake.

What's a Poke Cake?

Poke Cake is can be any kind of cake baked you like in flavors.

After it's baked, holes are punched randomly throughout the top of the cake then the pudding of choice is slathered on top to fill the holes and pretty simple to do.

The pudding can be made from scratch or by using a boxed brand you prefer fond in a supermarket aisle with other like items.

Our pudding is rich with coconut milk, and egg yolks are the perfect filling we make this coconut cake throughout the summer months, and perfect for a backyard barbecue.

Other Flavor Fun Poke Cake Ideas (using cake mixes fruits and instant pudding)

• chocolate cake with chocolate pudding
• vanilla cake with vanilla pudding
• strawberry cake with vanilla pudding and chopped fresh strawberries
• lemon cake with lemon pudding
• pecan cake with butterscotch pudding
• coconut cake with chocolate pudding
• cherry cake with vanilla pudding and chopped cherries
• vanilla cake with vanilla pudding and chopped peaches
• Note: do you have a favorite cake and pudding? 
• adapt away folks these are the easiest ways to make poke cakes in any kind of combination you prefer
• all cakes need to be baked to package instructions, as well as the pudding, following the same method except whipped topping instead of whipped real heavy cream can be used also

Best Cake Pan Options for Poke Cakes

1. sheet baking pans are the best in 13 x 9 sizes either disposable for taking to picnics or cake pans
2. bundt pans will work but you will need to hollow out the ring, fill it with pudding and replace the cutout top of the cake, then frost it with whipped cream
3. 2-9 inch cake pans as a layer cake will also work adding the filling between layers and then frosting with whipped cream

Tips

• don't overmix the batter
• make sure the cake is cooled completely before adding filling
• don't poke holes too close together
• leftover poke cakes need to be refrigerated
• poke cakes will last up to two days in the refrigerator
• poke cakes can be assembled and frozen for up to 3 months only thaw in the refrigerator overnight before using

Ingredients You Will Need (recipe card below has all the measurements)

• flour
• sugar
• baking powder
• salt
• milk
• canola oil
• coconut extract
• eggs
• water
• unsweetened coconut milk
• cornstarch
• egg yolks
• flaked, unsweetened coconut toasted
• vanilla extract
• butter
• heavy cream

Easy Step by Step for Poke Cake Recipes

1. preheat the oven and bake the cake in the shape you prefer and follow my suggestions for cake pan sizes
2. cool the cake
3. while cooling make the pudding
4. poke the holes in the cake (I use a cake dowel rod or you can use the back of a wooden spoon
5. make sure the cooked pudding is cool before filling (or if using instant pudding and cake mixes just cool the cake and fill with instant pudding)
6. frost with whipped cream or whipped topping for cake mix versions

Love Coconut? Try Some of These Recipes!

Coconut Cream Raspberry Tart


Coconut Macaroons


Coconut Cream Martini


Raspberry Coconut Cheesecake Bars

Coconut Cream Poke Cake Pin for later

Poke Cakes Pudding and Cake Best of Both Worlds Combination

This Coconut Cream Poke Cake really gives you the taste of the Island Tropics.


It is just full of rich delicious coconut cream, and the pudding and delicate cake with a dreamy creamy topping is pure tropical heaven on a plate.


If you ever have been on a tropical vacation, this will bring you to that warm place in the sun as you eat every bite.

Coconut Cream Poke Cake

Yield: 20

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

This is an all homemade coconut cream pudding-filled poke cake. All made from scratch cake, pudding, real whipped cream, and toasted coconut

Ingredients

• Cake:
• 2 1/2 cups flour
• 2 cups of sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 cup canola oil
• 1 1/2 teaspoons coconut extract
• 2 large eggs
• 3/4 cup hot water
• Pudding
• 3/4 cup sugar
• 1 1/2 cups unsweetened coconut milk
• 1 1/2 cups whole milk
• 1/4 cup cornstarch
• 5 egg yolks
• 1/4 teaspoon salt
• 1 cup flaked, unsweetened coconut toasted
• 2 teaspoons vanilla extract
• 1 tablespoon butter
• Topping:
• Toasted Coconut around 1/2 cup or more
• 2 cups Heavy Cream (Whipped sweetened with sugar)

Instructions

1. Cake Batter:
2. Place all dry ingredients in one bowl, and all wet ingredients in another.
3. Combine the two slowly.
4. Add the hot water using an electric mixer and beat scrapping the sides down until well blended around 3 minutes.
5. Pour into a greased 13 x 9 pan and bake for 30 minutes or until a toothpick comes out clean in the center.
6. Remove the cake from the oven and poke holes evenly with the back of a wooden spoon.
7. Make the pudding:
8. Directions: In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk.
9. Scald mixture. In a small mixing bowl, whisk the remaining 1/2 cup of milk and cornstarch together to make a slurry.
10. Whisk egg yolks with salt in a medium bowl.
11. Temper yolks by adding 1/2 cup scalded milk mixture to yolks and whisk well.
12. Add yolk mixture and put back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes.
13. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
14. Toasted Coconut:
15. To toast coconut, spread it in an ungreased pan and bake in a 350-degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
16. Whipped Cream:
17. 2 cups heavy cream
18. sugar to taste
19. Whip the cream until light and fluffy and holds on to the beaters
20. Assembly:
21. Pour the cooked cooled pudding over the coconut cake with poked holes.
22. Spread with whipped cream and garnish with toasted coconut.
23. Refer to notes for tips.

Notes

Other Flavor Fun Poke Cake Ideas (using cake mixes fruits and instant pudding)

• chocolate cake with chocolate pudding
• vanilla cake with vanilla pudding
• strawberry cake with vanilla pudding and chopped fresh strawberries
• lemon cake with lemon pudding
• pecan cake with butterscotch pudding
• coconut cake with chocolate pudding
• Cherry cake with vanilla pudding and chopped cherries
• vanilla cake with vanilla pudding and chopped peaches
• Note: all cakes need to be baked to package instructions, as well as the pudding, mixes also you can use whipped topping instead of whipped real heavy cream

Best Cake Pan Options for Poke Cakes

1. sheet baking pans are the best in 13 x 9 sizes either disposable for taking to picnics or cake pans
2. bundt pans will work but you will need to hollow out the ring, fill it with pudding and replace the cutout top of the cake, then frost it with whipped cream
3. 2-9 inch cake pans as a layer cake will also work adding the filling between layers and then frosting with whipped cream

Tips

• don't overmix the batter
• make sure the cake is cooled completely before adding filling
• don't poke holes too close together
• leftover poke cakes need to be refrigerated
• poke cakes will last up to two days in the refrigerator
• poke cakes can be assembled and frozen for up to 3 months only thaw in the refrigerator overnight before using

Nutrition Facts

Calories

429.04

Fat (grams)

25.47

Sat. Fat (grams)

14.29

Carbs (grams)

46.56

Fiber (grams)

1.79

Net carbs

44.76

Sugar (grams)

31.55

Protein (grams)

5.61

Sodium (milligrams)

246.93

Cholesterol (grams)

99.25

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https://www.whatscookinitalianstylecuisine.com/2018/07/coconut-cream-poke-cake.html

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American, French

Coconut Cream Poke Cake Pin for later

More Recipes To Try:

1960s Pistachio Cake Mix Pound Cake
Easy Pumpkin Spice Cake Mix Cookies
Cake Mix Blueberry Muffins
Funfetti Cake Mix Cookies
4 Ingredient Pumpkin Cake Mix Cake

Disclaimer: This recipe has been revised and update in 2022 originally posted in 2018.

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