Description
This easy Coconut Cream Poke Cake is incredibly moist and bursting with coconut flavor. It’s a simple yet delicious dessert perfect for any occasion.
Ingredients
Scale
- 1 (15.25 ounce) box white cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (14 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (8 ounce) container whipped topping, thawed
- 1 cup shredded sweetened coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- Prepare the white cake mix according to package directions. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, poke holes all over the top using a wooden skewer or the handle of a wooden spoon.
- In a medium bowl, whisk together the instant vanilla pudding mix, sweetened condensed milk, and coconut milk until well combined.
- Pour this mixture evenly over the warm cake, ensuring it seeps into the holes.
- Let the cake cool completely in the pan.
- Once cooled, spread the thawed whipped topping evenly over the top of the cake.
- Sprinkle the toasted shredded coconut over the whipped topping.
- Chill the cake for at least 2 hours before serving to allow the flavors to meld.
Notes
- For the best toasting of coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch it closely as it can burn quickly.
- You can add a splash of vanilla extract to the pudding mixture for extra flavor.
- Ensure the cake is completely cool before adding the whipped topping to prevent it from melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400 (will vary based on specific ingredients)
- Sugar: Approx. 40-50g
- Sodium: Approx. 250-350mg
- Fat: Approx. 15-20g
- Saturated Fat: Approx. 10-15g
- Unsaturated Fat: Data not available
- Trans Fat: Data not available
- Carbohydrates: Approx. 50-60g
- Fiber: Approx. 1-2g
- Protein: Approx. 3-5g
- Cholesterol: Approx. 10-20mg