coconut cream poke cake

Name: Coconut Cream Poke Cake
Prep time: 15 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: 1 package(s) white cake mix per package directions; 1/2 cup(s) shredded coconut; 3 teaspoon(s) coconut extract; 2 box(es) coconut cream pudding; 3 cup(s) milk; 2 cup(s) heavy cream; 1/2 cup(s) powdered sugar

(1 RATING)

6 Pinches

Anita Hoffman

Holland, PA

Updated on Dec 3, 2019

For the coconut lover, so light, fresh and full of flavor. Sensational!

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prep time 15 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

1 package white cake mix per package directions
1/2 cup shredded coconut
3 teaspoons coconut extract
2 boxes coconut cream pudding
3 cups milk
2 cups heavy cream
1/2 cup powdered sugar

How To Make coconut cream poke cake

Step 1

In a large bowl, mix cake mix, water, oil, eggs and coconut extract. Gently stir in shredded coconut.

Step 2

Pour batter into a greased 9 X 13 inch baking pan and spread evenly.
Step 3

Bake at 350 degrees for 20 to 25 minutes
Step 4

Cool cake for 15 minutes, then while the cake is still warm poke holes over entire cake about 1/2 inch apart.
Step 5

Cool cake before filling. In a large bowl, mix together pudding mixes and milk and immediately pour all over cake and make sure pudding seeps into the holes. Refrigerate.
Step 6

Place heavy cream and sugar in large bowl. Using an electric mixer, beat cream and sugar together on high speed until stiff peaks form.
Step 7

Spread whipped topping over cake. Sprinkle with toasted coconut. Keep cake refrigerated.
Step 8

Toast coconut flakes in a medium skillet over medium high heat and stir until golden.
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