Coconut Cream Poke Cake

This is a coconut cream poke cake made from scratch. The cake batter is homemade, a cream filled moist cake with coconut cream pudding inside. Then the topping is freshly whipped cream with toasted coconut. Now isn't that a coconut lovers dream cake? It really is a simple cake to make with all the fresh ingredients that you have in the pantry.

A decadent and rich creamy smooth tropical tasting filling coconut cake, that will bring you to a fun warm place in the sun while you imagine eating this.

Just scroll down to the recipe card for this easy dreamy delicious coconut cream poke 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 are the perfect filling for this 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 if you're not fond of baking.


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


You can also use any boxed pudding you like if you're in a hurry, this all from scratch cake is my favorite way when you can take the time to make it.

So Many Options

I love pecans and using a butter pecan style cake mix, butterscotch pudding, and whipped cream then some candied pecans on top is another favorite of mine.


You really can get so creative.


This scratch cake is easily transformed with just using the flavorings you prefer, then make the corresponding pudding, cream and whatever your heart desires.

Suggestions

Choose whatever method you want boxed or homemade and use the flavors you love, here are some suggestions:


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 store-bought toasted coconut.


You can make this simple and quick.

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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Poke Cakes Are Such Great Fun!

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 style 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, creamy and worth the time to make it.


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


This pudding is delicious all by itself as a dessert too!

Toasted Coconut

Toasting coconut is easy.


Check out those instructions in the recipe below.


Just make sure you watch it closely as it will burn easily and browns 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 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 a warm place in the sun as you eat every bite.

Love Coconut? Try Some of These Recipes!

Coconut Cream Raspberry Tart


Coconut Macaroons


Coconut Cream Martini


Raspberry Coconut Cheesecake Bars

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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 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:

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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Don't forget to try my favorite

Coconut Cream Raspberry Tart