Best 6 Coconut Poke Cake Recipes
Indulge in the tropical paradise of flavors with our tantalizing Coconut Poke Cake, a symphony of moist cake, creamy coconut filling, and luscious whipped cream frosting. This delightful dessert combines the refreshing taste of coconut with the richness of cake and frosting, creating an unforgettable treat that will transport your taste buds to a tropical oasis.
In this article, we present a collection of irresistible Coconut Poke Cake recipes, each offering a unique twist on this classic dessert. From the classic Coconut Poke Cake with its layers of fluffy white cake, creamy coconut filling, and fluffy whipped cream frosting, to the decadent Chocolate Coconut Poke Cake, featuring a rich chocolate cake base and a luscious coconut-chocolate filling, our recipes cater to every taste preference.
For those seeking a gluten-free option, our Gluten-Free Coconut Poke Cake offers a delightful alternative with its moist almond flour cake base and creamy coconut filling, while the Vegan Coconut Poke Cake caters to plant-based preferences with its rich and satisfying coconut cake and creamy coconut filling.
If you're craving a tropical twist, our Pineapple Coconut Poke Cake combines the flavors of pineapple and coconut in a harmonious blend, while the Mango Coconut Poke Cake brings a vibrant touch with its layers of mango-infused cake and coconut filling.
No matter your preference, our Coconut Poke Cake recipes offer a delightful journey through the world of tropical flavors. Prepare to tantalize your taste buds and create a dessert that will be the star of any gathering or celebration.
COCONUT POKE CAKE
White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth.
Provided by Leslie
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 24
Number Of Ingredients 5
Steps:
- Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
Nutrition Facts : Calories 303.7 calories, Carbohydrate 43.4 g, Cholesterol 5.6 mg, Fat 13.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 10.3 g, Sodium 199.5 mg, Sugar 36.7 g
OKLAHOMA COCONUT POKE CAKE
Coconut is the star of this cake. You get a double dose, once in the mixture that soaks into the cake and second with the coconut sprinkled on top. Don't worry though, it's a nice flavor treat...it's not too much coconut. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 20 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan., Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely., Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (10g saturated fat), Cholesterol 7mg cholesterol, Sodium 211mg sodium, Carbohydrate 50g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY COCONUT POKE CAKE
White cake and raspberry preserves come together to create perfection. Refrigerate until ready to serve.
Provided by kel7298
Categories Desserts Cakes Poke Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon.
- Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
- Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
- Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 53.3 g, Cholesterol 43.2 mg, Fat 16.4 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8 g, Sodium 250.5 mg, Sugar 44.8 g
CREAM OF COCONUT POKE CAKE
Quick, Easy & Delicious Cake. I have taken it to many potlucks and it is always one of the first to be eaten. My Dad loved this cake. If you can't find a Coconut Cake Mix, you can use Yellow or White cake mix also.
Provided by cajunhippiegirl
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 (or as Directed on Cake Mix).
- Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
- Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
- Pour batter into a 9 x 13 baking pan.
- Bake Cake according to instructions on box, or until it passes the toothpick test.
- Remove cake from oven, and give it just a few minutes to cool a little.
- While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
- Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
- Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
- Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
- Ice with Cool Whip and then put remaining coconut on top.
- If you want you can tint the coconut on top with food coloring for any holiday.
COCONUT POKE CAKE
Make and share this Coconut Poke Cake recipe from Food.com.
Provided by Debe6496
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare and bake white cake mix according to package directions.
- Remove cake from oven.
- While still hot, using a utility fork, poke holes all over the top of the cake.
- Mix cream of coconut and sweetened condensed milk together.
- Pour over the top of the still hot cake.
- Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
- Keep cake refrigerated.
- Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.
COCONUT CREAM POKE CAKE RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease and flour a 13x9" baking dish. Set aside. Crumble the coconut into a mixing bowl and set aside at room temperature. In a separate small bowl, combine the cream of coconut and sweetened condensed milk then refrigerate until needed. (Reserve the leftovers for another time). In a large mixing bowl, whisk together the cake mix and dry pudding mix. Add the eggs, oil, whole milk, and vanilla; using a hand mixer, beat the mixture for 2 1/2 minutes on medium-high speed. Pour batter into the prepared pan. Bake for 30-33 minutes or until center tests done with a toothpick. Poke holes about 1 inch apart in the top of the hot cake with the end of a wooden spoon then slowly spoon the condensed milk mixture over the top. Cool cake completely on a wire rack. Frost cooled cake with the Cool Whip; then sprinkle the coconut over the top. Refrigerate at least 4 hours before serving.
Tips:
- Use fresh coconut. Fresh coconut has a more intense flavor and aroma than dried or shredded coconut. If you can find it, use fresh coconut for the best results.
- Toast the coconut. Toasting the coconut will bring out its flavor and add a slightly nutty aroma. To toast the coconut, spread it out on a baking sheet and bake at 350 degrees Fahrenheit for 5-10 minutes, or until golden brown.
- Use a good quality cake mix. A good quality cake mix will make a big difference in the final product. Look for a cake mix that is made with real ingredients and doesn't have any artificial flavors or colors.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Poke the cake all the way to the bottom. When you poke the cake, you create holes that allow the pudding to soak in. Make sure you poke the cake all the way to the bottom so that the pudding can reach all parts of the cake.
- Use a thick pudding. A thick pudding will hold its shape better and won't make the cake soggy. Look for a pudding mix that is specifically designed for poke cakes.
- Chill the cake before serving. Chilling the cake before serving will help the pudding to set and make the cake easier to slice.
Conclusion:
Coconut poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy cake, creamy pudding filling, and toasted coconut topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give coconut poke cake a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #fruit #oven #potluck #picnic #cakes #nuts #eggs #dietary #coconut #to-go #equipment
You'll also love
