Coconut Cream Poke Cake

Coconut  Cream  Poke Cake

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Anita Hoffman


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


★★★★★ 1 vote

15 Min
25 Min


  • 1 pkg
    white cake mix per package directions
  • 1/2 c
    shredded coconut
  • 3 tsp
    coconut extract
  • 2 box
    coconut cream pudding
  • 3 c
  • 2 c
    heavy cream
  • 1/2 c
    powdered sugar

How to Make Coconut Cream Poke Cake


  1. In a large bowl, mix cake mix, water, oil, eggs and coconut extract. Gently stir in shredded coconut.
  2. Pour batter into a greased 9 X 13 inch baking pan and spread evenly.
  3. Bake at 350 degrees for 20 to 25 minutes
  4. Cool cake for 15 minutes, then while the cake is still warm poke holes over entire cake about 1/2 inch apart.
  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.
  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.
  7. Spread whipped topping over cake.
    Sprinkle with toasted coconut. Keep cake refrigerated.
  8. Toast coconut flakes in a medium skillet over medium high heat and stir until golden.

Printable Recipe Card

About Coconut Cream Poke Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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