Coconut Cream Poke Cake

This is a coconut cream poke cake made from scratch. The cake batter is homemade, the pudding inside is all from wholesome ingredients with a delicious toasted coconut and sweetened whipped cream topping. A decadent and rich tropical tasting coconut cake.

Calling All Coconut Lovers

If you love coconut you will be in coconut heaven.


This is a tender decadent homemade coconut cake with coconut all through this cake from top to bottom.


The pudding is rich with coconut milk, egg yolks and the the perfect filling for this coconut cream poke cake.

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Not a Baker? Here's an Option

This cake is well worth the effort making it all from scratch, however you have options.


You can use a coconut cake mix or white cake mix to package instructions.

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Substitutions

If you can't find a coconut cake mix, just add some coconut extract to the white or even yellow cake mix.


Then add a little flaked coconut to the cake mix and proceed with the package instructions for ingredients and baking.


You can also substitute the pudding for coconut cream instant pudding or boxed cooked pudding.


Lastly you can top this with a whipped topping with toasted coconut.

Too Much Cake?

If this cake is too large for your family like mine, make two square pans, freeze one.


Use two 9 x 9 disposable pans instead of 13 x 9 inch pan.


This cake freezes great and you will have an extra dessert for surprise guests that visit!

Great for Special Occasions

I have plenty of coconut lovers in my family and group of friends.


Whenever I have to make a cake for a special event or need to bring something to a cookout, I always make a poke cake.

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Pre Packaged Mixes?

You can change this up and do all chocolate, chocolate cake, chocolate pudding and chocolate shavings.


Of course if you are using mixes and boxed puddings you can make any flavors you want!


Poke cakes are great fun and delicious no matter what flavor you make, everyone loves them.

Kids Can Help

This is the perfect opportunity to let the kids poke holes in the cake!


Fun memories are made in the kitchen and the perfect time to get the kids involved learning to cook.

Easy Instructions

If you follow the step by step photos, you will see how easy this cake is to assemble.


This coconut cream poke cake, really is easy to make with only a few steps.


Bake the cake, poke the holes, pour the pudding, frost with whipped cream and garnish with toasted coconut.

The Pudding

This homemade coconut cream pudding is so decadent.


It can be used to make a coconut cream pie or even fill cupcakes.


The filling taste great on it's own with nothing on it!

Toasted Coconut

Toasting coconut is easy.


Check out those instructions in the recipe below.


Just make sure you watch it closely as it toasts up quickly.

A Tropical Fresh Tasting Cake!

This Coconut Cream Poke Cake, really gives you the taste of the tropics.


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


If you ever have been to the Islands, this will bring you to that a warm place in the sun as you eat this slice of coconut cream poke cake.

Love Coconut? Try Some of These Recipes!

Coconut Cream Raspberry Tart


Coconut Macaroons


Coconut Cream Martini


Raspberry Coconut Cheesecake Bars

Pin Coconut Cream Poke Cake

dessert, pudding coconut with coconut cream filling, poke cake, toasted coconut, cake, coconut cake, dessert

cake, cream, pudding, coconut cream cake, dessert

american, french

Author: Claudia Lamascolo

Coconut Cream Poke Cake

prep time: 8 mins cook time: 30 mins total time: 38 mins

This is a homemade scratch coconut cake with pudding and cream called poke cake. The cake is rich and delicious

ingredients:

Cake

2 1/2 cups flour

2 cups 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:

Cake Batter:

Place all dry ingredients in one bowl, all wet ingredients in another. Combine the two slowly. Add the hot water using an electric mixer and beat scrapping the sides down until well blended around 3 minutes. Pour into a greased 13 x 9 pan and bake for 30 minutes or until toothpick comes out clean in the center.

Remove the cake from the oven and poke holes evenly with the back of a wooden spoon.

Make the pudding:

Directions:In a nonstick 1-quart saucepan, combine 3/4 cup sugar, coconut milk, and 1 cup milk. Scald mixture. In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks with salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and put back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.

Toasted Coconut:

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.

Whipped Cream:

2 cups heavy cream

sugar to taste

Whip the cream until light and fluffy and holds on the beaters

Assembly:

Pour the cooked cooled pudding over the coconut cake with poked holes. Spread with whipped cream and garnish with toasted coconut.

Created using The Recipes Generator

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