Ultimate Coconut Cream Poke Cake with Irresistible Coconut Whipped Cream Frosting: Your Dream Dessert
Prepare yourself for a culinary revelation! This Coconut Cream Poke Cake is unbelievably moist, crowned with a cloud-like coconut cream whipped cream frosting, and generously adorned with sweetened coconut flakes. It’s truly a Coconut Lover’s DREAM come true, even for those who thought they weren’t!
This Coconut Cream Poke Cake isn’t just a dessert; it’s an experience. Every forkful delivers a burst of tropical flavor and an incredibly tender crumb that simply melts in your mouth. If, by some remote chance, the cake itself doesn’t utterly captivate you, the heavenly Coconut Whipped Cream Frosting will undoubtedly seal the deal. This frosting is so light, so airy, and so rich with coconut essence, it’s virtually impossible to resist. The combination creates a symphony of textures and tastes that will leave you craving more.
Now, let me share a little secret: I am genuinely not a picky eater. There aren’t many foods I would turn down. However, for the longest time, coconut was one of my few culinary adversaries. It wasn’t something I actively disliked, but it certainly wasn’t a favorite, especially in desserts.
I’ve always appreciated coconut in specific contexts – a refreshing Pina Colada on a hot day, or even the scent of suntan lotion, especially when paired with a beach vacation. But when it came to eating actual coconut, particularly shredded or flaked, it just wasn’t for me. That distinct texture and strong flavor often felt overpowering in a sweet dish. So, for years, I largely steered clear of coconut-centric desserts.
My husband, on the other hand, is a true coconut connoisseur. He absolutely adores it! Every year for his birthday, I lovingly bake him a Chocolate Macaroon Tunnel Cake. This cake, as you can imagine, is bursting with coconut flavor and texture.
That impressive cake you see above features a delightful tunnel of coconut running through its center. When I eat a slice, I usually just navigate around the coconut-filled part, happily passing it over to him. It’s a little gesture, a testament to our different tastes, and in the end, just one more reason for him to appreciate me, right? It was a system that worked well, allowing both of us to enjoy a special birthday treat without me having to fully embrace my coconut nemesis.
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Well, I have to confess, this particular Coconut Cream Poke Cake I created has completely changed my perspective. It has actually sparked a full-blown love affair with coconut for me! I know, it’s shocking, but I actually ate TWO generous pieces! And not just two bites, but full slices! This cake is truly a game-changer.
The inspiration for this recipe struck when my brother and sister-in-law asked me to bring dessert for their Super Bowl party. Like my husband, their entire family shares an immense love for coconut. I had seen various coconut cake recipes that piqued my interest, but I just couldn’t settle on one perfect version. So, I did what any passionate home baker would do: I combined the best elements from several recipes I admired, and this phenomenal creation was the delicious result! It was a labor of love, and the outcome was far better than I could have imagined, especially given my past indifference to coconut.
And let me tell you, the frosting on this cake is, by far, the BEST frosting I have ever tasted. It’s not just good; it’s perfection. All I did was subtly adjust my go-to whipped cream frosting recipe with a hint of coconut, and it transformed into the ideal complement for this incredibly moist cake. The lightness and the rich coconut flavor of the frosting elevate the entire dessert to another level.
Here is my basic Whipped Cream Frosting Recipe, which is truly delicious on anything you can imagine. But my absolute first choice? A spoon, every single time! This frosting is so good, you’ll want to eat it straight from the bowl.
Ingredients in Coconut Cream Poke Cake:
To create this magnificent Coconut Cream Poke Cake, you’ll need a combination of pantry staples and a few key coconut ingredients to truly infuse that tropical flavor. Here’s a quick overview of what goes into making this decadent dessert:
- white cake mix (our secret for an effortlessly perfect base)
- instant vanilla pudding (for added moisture and flavor)
- milk, sweetened condensed milk, coconut cream (the magical trio for the “poke” part)
- eggs, oil (standard cake mix enhancers)
- sweetened coconut flakes (for topping and texture)
- Plus, essential ingredients for our amazing Coconut Whipped Cream Frosting
You will find the complete, detailed printable recipe, including precise measurements and step-by-step instructions, at the very bottom of this post. Keep scrolling to get all the specifics!
Preparing Your Perfect Coconut Cream Poke Cake
1. **Prepare Your Cake Pans with Care:** Begin by preheating your oven to 350°F (175°C). Then, meticulously grease and flour your two 9-inch cake pans. This step is absolutely crucial, as this cake is exceptionally moist. A well-prepared pan ensures your beautiful cake layers release easily, preventing any frustration. Don’t rush this – a little extra effort here pays off immensely.
2. **Mix the Cake Batter:** In a large mixing bowl, combine the white cake mix, instant vanilla pudding, milk, oil, and egg whites. Mix these ingredients on low speed for about 30 seconds until just combined, then beat on medium speed for a full 2 minutes. This ensures a smooth, well-aerated batter. Don’t overmix; you want a tender cake.
3. **Bake to Golden Perfection:** Divide the batter evenly between your prepared cake pans. Bake for approximately 30 minutes, or until a cake tester (like a toothpick or thin skewer) inserted into the center comes out clean. Once baked, remove the cakes from the oven and let them cool in their pans for about 10-15 minutes before proceeding to the next step.
4. **Prepare the “Poke” Cream Mixture:** While your cakes are baking, whisk together the canned coconut cream and sweetened condensed milk in a separate bowl. This will create the rich, luscious liquid that transforms a good cake into an incredibly moist poke cake.
5. **The Art of the Poke:** While the cakes are still warm from the oven, use a thick fork or a skewer to poke holes all over the surface of each cake layer. Ensure your holes are evenly distributed, reaching almost to the bottom of the cake. This network of holes is what allows the coconut cream mixture to seep deep into the cake, infusing every bite with moisture and flavor. Be generous with your poking, but not so aggressive that you tear the cake apart.
6. **Infuse with Coconut Cream:** Carefully pour the prepared coconut cream mixture over the warm, poked cakes. I typically use about 3/4 of the mixture for optimal moisture without making the cakes too saturated or difficult to handle. You can adjust the amount to your preference, but using the full amount might make the cakes a lot wetter, potentially making them harder to layer and frost. If you have any leftover coconut cream mixture, a delightful tip is to pour it over vanilla or chocolate ice cream for an extra tropical treat – truly delicious! Use the back of a spoon to gently spread the mixture evenly over the top of the cakes, ensuring it fills all the poked holes.
7. **Chill for Perfection:** Once the cream mixture is poured, place the cake pans in the refrigerator overnight. This extended chilling period is vital; it allows the cream to fully absorb and set, resulting in an incredibly moist, flavorful, and stable cake. If you’re short on time, a minimum of 5 hours will suffice, but overnight truly yields the best results.
8. **Carefully Remove Layers:** The next day, when your cakes are thoroughly chilled, it’s time to remove them from their pans. This step can be a little tricky due to the moistness. Start by running a thin, sharp knife around the edges of each cake to loosen them. For added ease, you can sit the bottom of each cake pan in a shallow tray of hot water for a minute or two to help release the bottom. Then, gently invert each cake onto a piece of parchment paper. From there, you can flip it again onto your serving plate or cake stand, centering it perfectly.
9. **Assemble and Decorate:** Once your bottom cake layer is positioned on your serving plate, generously spread a portion of the prepared Coconut Whipped Cream Frosting over its top. Then, sprinkle about 1/2 cup of the shredded sweetened coconut evenly over the frosting. Carefully place the second cake layer on top. Continue to frost the entire cake, covering the top and sides smoothly. Finally, garnish the cake with the remaining sweetened coconut, pressing some gently onto the sides and sprinkling the rest lavishly over the top for a beautiful, tropical finish. I also love to sprinkle a little around the base of the cake on the platter for an extra touch of elegance.
This cake, while absolutely worth it, does take a bit of time to make, as it involves quite a few steps and crucial chilling periods. But trust me when I say, the moment you take that first bite? It’ll ALL be worth every second of effort! The incredible moisture, the rich coconut flavor, and the delicate frosting create a dessert that truly transcends expectations.
Just look at that incredibly moist texture! It’s pure perfection.
What’s truly amazing is that absolutely nobody will ever believe this decadent cake starts with a simple box cake mix. It often puzzles me why some people are so vehemently against using a box mix in their baking. While I certainly have plenty of incredible cake recipes made completely from scratch on my site, I hold absolutely nothing against the convenience and reliability of a quality box mix. Not ever! In fact, some of my most cherished and popular recipes rely on this humble shortcut. Take, for instance, this beloved Coconut Pudding Poke Cake – it’s a fan favorite, and guess what? It starts with a box mix!
The same goes for the Chocolate Macaroon Tunnel Cake I mentioned earlier, and even this refreshing Pineapple Coconut Tunnel Cake, which tastes remarkably like a Piña Colada – all begin with a box mix. How could I ever speak ill of a box mix when it’s the foundation for so many delicious and memorable desserts? It’s a fantastic tool that allows for creative customization and consistently great results, proving that you don’t always need to bake entirely from scratch to create something extraordinary.
So, Why Boxed Cake Mix for this Coconut Cream Poke Cake?
You might be wondering why I advocate for a boxed cake mix when I clearly have the skills to bake from scratch. And guess what? Just because I know how to bake a cake from scratch doesn’t mean that I need to do that every single time I want to create a delicious dessert. My license to blog about recipes certainly won’t get revoked for embracing convenience! As I mentioned, this Coconut Cream Poke Cake already involves multiple steps and a chilling period to achieve its incredible moisture and flavor. Using a cake mix significantly helps to reduce the number of initial steps, simplifying the process and making it more accessible for bakers of all skill levels. Moreover, it assures accurate and consistent measures for the dry ingredients, laying a reliable foundation for your masterpiece.
Truth be told, one of the best aspects of starting with a box cake mix is the peace of mind it offers. You don’t have to worry about whether or not you’ve perfectly leveled that teaspoon of salt or precisely measured those couple cups of flour. The dry ingredients are pre-proportioned, removing a significant variable from the baking equation. This is especially handy when you’re aiming for consistency in your results, or when you simply want to enjoy the process of baking without the added stress of meticulous measuring. A box mix doesn’t reinvent the fundamental ingredients; it merely streamlines the preparation, allowing you to focus on the fun parts – like creating that amazing poke cream and luscious frosting!
And It Is A “Poke Cake” Because? The Secret to Ultimate Moisture
The defining characteristic of a “poke” cake, and indeed what makes this Coconut Cream Poke Cake so extraordinary, is the simple yet ingenious act of poking holes into the baked cake. This crucial step creates small channels that allow the luscious cream mixture to drip down and saturate the cake from within. The result? A cake that goes beyond merely moist; it becomes incredibly tender, intensely flavorful, and undeniably delicious! This method ensures that every single bite is infused with the sweet, tropical essence of coconut.
The key to success when you poke the cake is ensuring that you create an even distribution of holes. This allows for uniform absorption of the liquid mixture, guaranteeing that no section of the cake ends up drier than another. If you poke haphazardly or leave significant sections un-poked, those areas will miss out on the creamy infusion and will likely be much drier. For the best, most evenly absorbed results, there are a couple of effective techniques. You can start by poking holes in the center of the cake, then radiate outwards towards the edge, much like the spokes on a bicycle wheel. Alternatively, you can begin in the center and gently spin the cake around as you poke from the inside out, creating a “pinwheel” spiral pattern of holes. Whichever method you choose, consistency is key to achieving that signature poke cake perfection.
Other Favorite Coconut Recipes:
If this Coconut Cream Poke Cake has ignited your passion for all things coconut, you’re in luck! Here are some other fantastic coconut-centric recipes to explore and enjoy:
- Jamaican Coconut Sweet Rice – A savory-sweet side dish that’s wonderfully aromatic.
- Coconut Mug Cake for One – Perfect for a quick, single-serving coconut fix.
- Coconut Cream Pie – A classic, creamy, and irresistible dessert.
- Coconut Muddy Buddies – A fun, snackable treat with a tropical twist.
- Coconut Key Lime No Bake Cheesecake Jars – A refreshing and easy no-bake dessert.
- Shrimp Coconut Curry Soup – A warm and flavorful meal with a hint of coconut.
Now that you’re fully informed and hopefully salivating, it’s time to give you exactly what you came here for – the full recipe! Let’s dive in and make this absolutely incredible Coconut Cream Poke Cake with Coconut Whipped Cream Frosting. Shall we?
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Print Recipe
Coconut Cream Poke Cake with Coconut Whipped Cream Frosting
This coconut cream poke cake is so moist, and it’s topped with coconut cream whipped cream frosting and sweetened coconut. A Coconut Lover’s DREAM come true!
Prep Time30 minutes
Cook Time30 minutes
Additional Time5 hours
Total Time6 hours
Course: Cake & Cupcakes
Cuisine: American
Keyword: Coconut Cream Poke Cake with Coconut Whipped Cream Frosting
Servings: 9 ” layer cake
Calories: 528kcal
Author: Michaela Kenkel
Prevent your screen from going dark
Ingredients
- Cake:
- 1 box of white cake mix
- 1 3.4 ounce box of instant vanilla pudding
- 1 1/4 cup milk
- 1/3 cup oil
- 3 egg whites
- 1 teaspoon coconut extract
- “Poke” Cream:
- 1- 15 ounce can coconut cream
- 1- 14 ounce can sweetened condensed milk
- Frosting:
- 1- 8 ounce package cream cheese softened
- 1/2 cup sugar
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract
- 2 cups heavy whipping cream
- 2 1/2 cups shredded sweetened coconut
Instructions
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Preheat oven to 350 degrees and grease and flour 2 – 9″ cake pans.
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In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
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Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
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Combine ingredients for cream and set aside.
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While cakes are warm poke holes all over with a large fork or skewer.
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Pour cream mixture over the top of the cakes.
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Place in the refrigerator for about 5 hours, or overnight is even better.
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To make the frosting, cream together cream cheese, sugar and extracts until smooth.
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Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
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To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
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Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
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Place the second layer on top, frost, and top with remaining coconut.
Notes
- 1. This cake would be super easy to make as a 9×13, so if you’re not looking for the presentation of the layers, I would recommend it! If you are making in a 9×13 you wouldn’t have to worry about removing the layers from the pans after the cream mixture is added, just frost and top with coconut, and you’re done!!
- 2. I got to thinking that every cake mix isn’t the same, so the rule of thumb: Replace water with milk, add pudding of choice, add extract and leave the eggs and oil as per instructions on the box of cake mix!
- 3. Start with about 3/4 of the cream mixture. If the cakes are too wet, it makes them hard to move and stack.
Nutrition
Serving: 1 | Calories: 528kcal | Carbohydrates: 52g | Protein: 9g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Cholesterol: 65mg | Sodium: 331mg | Fiber: 2g | Sugar: 47g