Craving a dessert that’s both easy to make and bursting with tropical flavor? This coconut cream poke cake recipe is your answer! Imagine a fluffy, moist cake infused with rich coconut milk, soaked in a creamy coconut pudding, and topped with whipped cream and toasted coconut flakes. Sounds dreamy, right? Well, it is! This poke cake is the perfect treat for potlucks, summer gatherings, or simply satisfying your sweet tooth.
What is Coconut Cream Poke Cake?
Have you ever wondered about the secret life of a poke cake? Where did this delightful dessert get its name, anyway? Did someone actually “poke” it into existence during a fit of late-night baking inspiration? One can only imagine! The name suggests a mischievous origin, possibly involving a kitchen mishap turned culinary masterpiece.
Or maybe, just maybe, it was born from a simple desire for a more flavorful, infused cake. They say ‘the way to the man’s heart is through his stomach,’ or maybe it’s the way to everyone’s heart! Intrigued? You should be! Now, let’s poke some holes and create magic together! Get ready to bake the dessert of your dreams!
Why You’ll Love This Coconut Cream Poke Cake:
This coconut cream poke cake recipe is a true winner for so many reasons. First, the incredible moistness and intense coconut flavor are the main highlights. The combination of coconut cake mix, coconut milk, and coconut cream ensures every bite is a tropical paradise. Second, this cake is incredibly budget-friendly. You can create a stunning dessert using simple, readily available ingredients without breaking the bank.
Finally, the flavorful topping of whipped cream and toasted coconut flakes adds the perfect finishing touch, delivering a delightful texture contrast. It’s even easier than a traditional coconut cake, but delivers just as much flavor and enjoyment. Why not give this tropical delight a try and see for yourself how delicious and easy it is to make?
Key Ingredients for Coconut Cream Poke Cake:
Here are all the ingredients you’ll need to make this delectable coconut cream poke cake:
- 1 box (15.25 oz) white cake mix
- 1 can (13.5 oz) coconut milk, divided
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon coconut extract
- 1 package (3.4 oz) instant coconut cream pudding mix
- 3 cups milk (for pudding)
- 8 oz frozen whipped topping, thawed
- 1 cup sweetened shredded coconut, toasted
How to Make Coconut Cream Poke Cake:
Ready to experience a slice of heaven? This poke cake is surprisingly easy to whip up, and the results are guaranteed to impress. This cake delivers a simple and unique flavor experience so you won’t be the only one enjoying these delicacies this summer. We’re talking a moist, coconut-infused cake with creamy, dreamy topping all in under an one hour. Let’s get baking!
- Preparation time: 25 minutes
- Cooking time: 30 minutes
Step-by-Step Instructions:
- Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, combine the cake mix, half of coconut milk (reserve the other half), eggs, vegetable oil, and coconut extract. Beat with an electric mixer until well combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Poke the Cake: Remove the cake from oven and let it cool for 10 minutes. Use the end of a wooden spoon or a fork to poke holes all over the cake – aim for about 1 inch apart.
- Infuse with Coconut Milk: Slowly pour the remaining coconut milk over the warm cake, allowing it to soak into the holes. Let it cool completely.
- Prepare the Pudding: In a medium bowl, whisk together the instant coconut cream pudding mix and 3 cups of milk until smooth. Let it stand for 5 minutes to thicken slightly.
- Spread the Pudding: Pour the pudding mixture over the cooled cake, spreading it evenly.
- Add the Topping: Spread the thawed whipped topping evenly over the pudding layer.
- Garnish: Sprinkle the toasted coconut flakes over the whipped topping.
- Chill: Cover the cake and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
What to Serve Coconut Cream Poke Cake With:
This delightful coconut cream poke cake is delicious on its own, but here are a few complementary dishes, sides, or drinks to enhance your experience:
- Tropical Fruit Salad: A mix of pineapple, mango, and kiwi provides a refreshing contrast to the rich cake.
- Iced Tea or Lemonade: A cool, citrusy beverage complements the coconut flavors.
- Grilled Shrimp Skewers: For a more substantial meal, the sweet and savory combination works surprisingly well.
Top Tips for Perfecting Coconut Cream Poke Cake:
Here are some valuable tips to ensure your poke cake turns out perfectly every time:
- Don’t Overbake: Overbaking will result in a dry cake, which won’t soak up the coconut milk as well. Keep a close eye on it and check for doneness with a toothpick.
- Use Full-Fat Coconut Milk: For a richer, more intense coconut flavor, use full-fat coconut milk instead of the “lite” version.
- Toast the Coconut Flakes: Toasting the coconut flakes enhances their flavor and adds a delightful crunch. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.
- Get Creative with Toppings: Feel free to add other toppings like chopped macadamia nuts, chocolate shavings, or a drizzle of melted white chocolate.
- Poke with Precision: Make sure to poke enough holes to ensure even distribution of the coconut milk.
Storing and Reheating Tips:
- Storing: Keep the coconut cream poke cake covered in the refrigerator to maintain its moisture. It’s best stored in an airtight container.
- How Long it Stays Fresh: Properly stored in the refrigerator, this cake will stay fresh for up to 3-4 days.
- Freezing: While technically you can freeze poke cake, it’s not recommended, as the texture of the whipped topping can change upon thawing. However, if you must freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container.
- Reheating: Reheating isn’t necessary. This cake is best enjoyed cold or at room temperature. Thaw frozen slices in the refrigerator before serving. Ensure it’s at the proper temperature before consumption.
Final Thoughts:
This coconut cream poke cake is an incredibly easy and delicious dessert that’s perfect for any occasion. It’s moist, flavorful, and bursting with tropical goodness. Whether you’re a seasoned baker or just starting out, you’ll find this recipe simple and satisfying to make. So, grab your ingredients, poke some holes, and get ready to indulge in a slice of paradise!
FAQs:
Q: Can I use a different type of cake mix?
A: Yes! While white cake mix is classic, yellow cake or even a coconut cake mix would work beautifully.
Q: Can I use fresh coconut cream instead of whipped topping?
A: Absolutely! If you prefer a less sweet option, homemade coconut cream is a great alternative.
Q: Can I make this cake ahead of time?
A: Definitely! In fact, making it a day ahead allows the flavors to meld together even more beautifully.
Q: What if I don’t have coconut extract?
A: While coconut extract enhances the flavor, you can omit it if you don’t have it on hand.
Q: Can I use canned whipped cream instead of frozen whipped topping?
A: Yes, you can, but keep in mind that canned whipped cream tends to deflate more quickly, so it’s best to add it just before serving.
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest