Decadent & Easy Coconut Pudding Poke Cake: Your New Favorite Sweet Treat
Indulge in layers of moist yellow cake, rich coconut pudding, fluffy whipped cream, and perfectly toasted coconut. This Coconut Pudding Poke Cake is a dream come true for all coconut cake and pie enthusiasts, offering an irresistible combination of textures and flavors in every bite!
A few weeks ago, I had the pleasure of creating this exquisite Coconut Pudding Poke Cake to celebrate my Father and Mother-In-Law’s remarkable 55th wedding anniversary. Both of them are absolutely enamored with coconut-flavored desserts. In fact, my Coconut Cream Pie is a frequently requested favorite, and it always brings a smile to their faces. This poke cake, with its delightful coconut essence, was an instant hit, becoming another cherished recipe for special occasions and everyday indulgence alike.
Why You’ll Fall in Love with This Coconut Poke Cake
While I often share a variety of recipes, from hearty mains to savory sides, there’s always a special place for something sweet to cap off a meal or simply brighten your day. After sharing recent savory favorites like Crazy About BBQ and The BEST Burger, I felt it was high time to introduce a dessert that truly satisfies. This Coconut Pudding Poke Cake is just the ticket. It’s incredibly simple to prepare, making it a perfect choice for bakers of all skill levels. Plus, the “poke cake” method ensures every forkful is infused with creamy goodness, delivering an unparalleled taste and texture experience.
The beauty of a poke cake lies in its simplicity and versatility. The technique involves poking holes into a freshly baked cake and then pouring a liquid (like pudding, condensed milk, or jello) over it, allowing the delicious filling to seep into every crevice. This transforms a standard cake into an exceptionally moist and flavorful dessert. If you’re a fan of rich, creamy desserts, this coconut rendition will quickly become a household favorite. I’ve even created a decadent chocolate version that’s just as popular!
You might be wondering about the “pudding” part of the name. It refers to the luscious, creamy filling that gets poured over the warm cake, soaking into the holes to create pockets of intense coconut flavor. This isn’t just a cake with frosting; it’s a cake where the flavor penetrates deep within, ensuring a burst of coconut with every bite. The combination of the fluffy yellow cake base, the cool, sweet coconut pudding, the airy whipped cream, and the textural crunch of toasted coconut makes for an unforgettable dessert experience.
Essential Ingredients for Your Coconut Poke Cake
Crafting this delightful Coconut Pudding Poke Cake requires just a few straightforward ingredients, most of which you likely already have or can easily find at your local grocery store. Here’s what you’ll need to create this simple yet spectacular dessert:
- Yellow Cake Mix: One box of your favorite yellow cake mix forms the foundation of this dessert. You’ll also need the accompanying ingredients specified on the box, typically eggs, oil, and water. For an extra boost of coconut flavor, don’t forget to mix in a little coconut extract directly into the cake batter!
- Coconut Extract: A crucial ingredient for intensifying that desired tropical coconut flavor throughout the cake and the whipped topping.
- Milk: Used to prepare the instant coconut pudding. Ensure it’s cold for the best pudding consistency.
- Instant Coconut Pudding: Two 3.4-ounce boxes of instant coconut pudding mix are what give this cake its signature moistness and rich coconut infusion.
- Dream Whip: Two packages of Dream Whip, prepared according to package instructions, create a light and airy topping. You can also substitute this with freshly whipped heavy cream if you prefer. Just remember to add a touch of coconut extract to enhance the flavor.
- Toasted Coconut: This is the final flourish! About two cups of beautifully toasted coconut flakes add a wonderful crunch and a deeper, nuttier coconut aroma that completes the cake.
The beauty of using a cake mix is how it streamlines the baking process, allowing you to focus on the fun parts—like making holes and pouring pudding! The instant pudding also makes the filling incredibly quick and easy to prepare, guaranteeing a perfectly creamy texture without any fuss. And, of course, the toasted coconut isn’t just a garnish; it adds a depth of flavor and a delightful textural contrast that truly elevates the entire dessert.
Tips for Perfect Toasted Coconut:
Toasting coconut is a simple step that makes a huge difference in flavor and appearance. You can toast coconut in a dry skillet over medium-low heat, stirring frequently until golden brown and fragrant. Alternatively, spread it on a baking sheet and bake at 300°F (150°C) for 5-10 minutes, stirring occasionally. Keep a close eye on it, as it can go from perfectly golden to burnt very quickly!
Explore More Irresistible Poke Cake Recipes!
If you’ve fallen in love with the convenience and deliciousness of poke cakes like we have, you’re in for a treat! These easy-to-make desserts are perfect for any occasion, offering incredible flavor with minimal effort. Here are some more of my absolute favorite poke cake recipes from Aunt Bee’s Recipes that you simply must try:
- Butterfinger Poke Cake – Aunt Bee’s Recipes: A chocolate cake infused with caramel and topped with crushed Butterfinger candy. Pure bliss!
- “Better Than Anything” Pumpkin Poke Cake – Aunt Bee’s Recipes: The ultimate fall dessert, featuring a pumpkin cake soaked in a sweet, spiced sauce and topped with cream cheese frosting.
- Heath Bar Poke Cake – Aunt Bee’s Recipes: A delightful combination of chocolate cake, caramel, and crunchy Heath Bar bits.
Making This Coconut Poke Cake Your Own
This Coconut Pudding Poke Cake isn’t just a recipe; it’s an experience. It brings together the comfort of a classic yellow cake with the exotic, creamy allure of coconut. It’s the kind of dessert that feels fancy and impressive, but in reality, it’s incredibly straightforward to prepare. Whether you’re hosting a family dinner, celebrating a special occasion, or simply craving a sweet escape, this cake will undoubtedly be a crowd-pleaser.
I genuinely believe this cake would be a fantastic addition to your upcoming family dinner or any gathering this weekend. Its simplicity makes it stress-free to whip up, and its delightful flavor profile ensures that everyone, from the pickiest eaters to the most discerning dessert connoisseurs, will absolutely love it. The tender cake, saturated with creamy coconut pudding, and crowned with a cloud of whipped topping and crunchy toasted coconut, creates a symphony of textures and tastes that’s hard to resist.
Enjoy every delightful bite, 
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Print Recipe
Coconut Pudding Poke Cake
Ingredients
- 1 box yellow cake mix plus eggs, oil, and water as directed on package instructions
- 1 1/2 teaspoons coconut extract (divided: 1 tsp for cake, 1/2 tsp for Dream Whip)
- 4 cups cold milk
- 2 3.4 ounce boxes of instant coconut pudding mix
- 2 packages Dream Whip prepared according to package instructions, plus 1/2 teaspoon coconut extract for extra flavor
- 2 cups toasted coconut flakes
Instructions
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Prepare the Cake: Preheat your oven and prepare the yellow cake mix according to the package instructions in a 9×13 inch baking dish. For an enhanced coconut flavor, mix 1 teaspoon of coconut extract directly into the cake batter. Bake until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully cooked.
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Make the Coconut Pudding: While your cake is baking, prepare the two boxes of instant coconut pudding. In a medium bowl, whisk together the pudding mixes with the four cups of cold milk until smooth and slightly thickened. Place the prepared pudding in the refrigerator to chill and set further until you are ready to use it.
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Poke the Cake: Once the cake has finished baking and has cooled for just a few minutes (it should still be warm), it’s time to poke holes! Using the handle of a wooden spoon or a similar size utensil (about ½ inch in diameter), make holes all over the cake, pushing all the way down to the bottom of the pan. Space the holes about 1 inch apart to ensure even pudding distribution.
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Infuse with Pudding: Carefully pour the chilled coconut pudding mixture evenly over the warm, poked cake. Use the back of a spoon or a small offset spatula to gently spread the pudding over the entire top surface, ensuring it thoroughly seeps down into all the holes. This step is crucial for achieving that wonderfully moist and flavorful interior. Once the pudding is spread, place the cake in the refrigerator to cool completely and allow the pudding to fully set within the cake, typically for at least 1 hour.
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Prepare and Top with Dream Whip: While the cake chills, prepare the Dream Whip according to its package instructions. For an extra layer of coconut goodness, fold in the remaining ½ teaspoon of coconut extract. Once the cake is completely cooled and the pudding is set, gently spread the prepared Dream Whip over the top of the pudding layer, creating a smooth, fluffy white topping.
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Garnish and Serve: Generously sprinkle the toasted coconut flakes over the entire surface of the Dream Whip. This adds a beautiful golden finish, a delightful crunch, and a boost of rich coconut flavor. Refrigerate the cake until you are ready to serve. This cake is best served chilled, and any leftovers should be stored in the refrigerator to maintain its freshness and texture.
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