Toasted Coconut Poke Cake
Easy to make Toasted Coconut Poke Cake is a coconut lover’s dream and will make anyone who doubts the deliciousness of coconut a believer!
Desserts that are easy to make and can feed a crowd are great, but one bite of Toasted Coconut Poke Cake will have you making this dessert repeatedly! Pantry staples like cake mix, sweetened condensed milk, coconut instant pudding, coconut milk, coconut flakes, and creamy whipped topping will have everyone falling in love with coconut!
Coconut Cravings
Does anyone else feel there should be a special word for how amazing coconut tastes? There is something so unique about coconut- how light it is but still so satisfying and how toasting it brings out a great nuttiness! Toasted Coconut Poke Cake is such a breeze, which is great because this tasty, layered dessert gets requested often and is perfect for every occasion.
Everyone is crazy about Coconut Cream Pie but have you had a chance to make the family a batch of Buttery Coconut Bars? It’ll be their new favorite dessert, too!
Other Recipes to Serve with Toasted Coconut Poke Cake
- Coconut Shrimp is a wonderful way to show off coconut’s other, more savory side and is perfect for bringing in tropical dinner vibes.
- Make the night even more delicious with a round of Pineapple Coconut Margaritas for everyone!
Ingredients
Cake Mix: Pick up your favorite box of white cake mix for this recipe, along with any needed ingredients listed on the back of the box (oil, eggs, etc.).
Pantry Items: Make sure you have a can of coconut milk, a can of sweetened condensed milk, and a box of instant coconut pudding.
Whipped Topping: You will need a tub of your favorite whipped topping, or you can make your own. If you prefer to use whipped cream, feel free to do so.
Coconut: To make the toasted coconut for the top of the cake you’ll need a bag of sweetened coconut flakes, which can be found in the baking aisle of the grocery store.
How to Make Toasted Coconut Poke Cake
STEP ONE: Prepare the cake according to the directions on the box and pour the batter into a greased 9×13 baking dish. Bake according to the package instructions for a 9×13 dish. While baking the cake, combine the coconut milk and sweetened condensed milk in a medium bowl and set it aside for now.
STEP TWO: Once the cake has been removed from the oven, poke holes all over the top, using the end of a wooden spoon or a large fork.
STEP THREE: Drizzle the combined coconut milk and sweetened condensed milk over the cake, letting it fill the holes in the cake. Cool to room temperature on the counter and then chill the cake entirely for at least 1 hour overnight in the fridge.
STEP FOUR: Prepare the instant coconut pudding according to the directions on the box and allow it to set in the fridge while the cake cools.
STEP FIVE: Spread the pudding in an even layer over the cooled cake. Then, spread the Cool Whip over the pudding so it covers the entire cake. Sprinkle the toasted coconut flakes over the whipped topping, slice, and serve!
Tips for Success
- The end of a wooden spoon, a large tined fork, or the thick end of a chopstick all work wonderfully for poking holes in the cake so use whatever works best for you.
- Chilling the poke cake after covering it with the coconut milk mixture and allowing it to soak in completely is key so give yourself plenty of time when making this cake.
- You can use homemade whipped cream to top the cake, but it does tend to deflate after the first day. If you plan to serve all of the cake on the first day, then homemade whipped cream is a great idea. Otherwise, stick to store-bought whipped cream, which holds up much longer.
- Watch the coconut flakes when toasting- they can go from almost done to burnt quickly!
- Oven-Toasted Coconut: Preheat your oven to 325 degrees F. Spread the coconut flakes on a thin sheet in a thin layer and bake for 5-10 minutes, stirring every few minutes. When coconut is toasted to your liking, transfer it to a bowl to cool.
- Stovetop Toasted Coconut: Place a large skillet over medium-low heat. Add the coconut and cook, stirring often, until it’s toasted to your liking. Transfer the coconut to a bowl to cool.
When did poke cakes come out?
Poke cakes were introduced between the mid-seventies and the early 1980s in a Jello ad in a magazine. This advertisement started America’s love affair with everything poke cake, mainly due to two things: how colorful these cakes are and how easy it is to make them. With only three main ingredients needed, people could make this dessert in a short amount of time, without any difficult instructions and it would turn out beautiful and colorful every time!
Why is my poke cake soggy?
To prevent a soggy poke cake, there are two things you can do. First, avoid poking too many holes in the cake or poking the holes too close together. Too many holes create bigger pockets where the liquid you add can hang out and make the cake soggy rather than being nicely absorbed. Secondly, don’t use too much liquid to fill the holes in the cake. Pay attention to the recipe and amounts to pour the right amount and not overfilling the cake.
Yes, there is a poke cake for every occasion!
- Christmas Rainbow Poke Cake
- Strawberries & Cream Poke Cake
- Pumpkin Toffee Poke Cake
- Red, White and Blue Cheesecake Poke Cake
- 25 Poke Cakes to Make Your Head Spin
*This post was originally posted on 05/08/2015.
Toasted Coconut Poke Cake
Ingredients
- 15.25 ounces white cake mix (1 box) + ingredients to prepare
- 5 ounces sweetened condensed milk
- 1 cup coconut milk
- 3.4 ounces instant coconut cream pudding mix
- 2 cups 2% milk
- 8 ounces Cool Whip thawed (store-bought or homemade)
- 1 cup shredded sweetened coconut toasted (see note)
Instructions
- Preheat your oven to 350 degrees F. Grease the inside of a 9-inch x 13-inch baking dish with non-stick cooking spray.
- Prepare the cake mix according to the package directions. Pour the batter into the prepared baking dish. Bake according to package instructions for a 9×13 dish.
- Once the cake is done baking, remove it from the oven and poke holes all over the top of the cake with the back of a wooden spoon or a fork. Set aside.
- In a medium mixing bowl, whisk together the sweetened condensed milk and coconut milk. Slowly pour the mixture all over the warm cake. Let the cake cool to room temperature and then transfer to the fridge for at least 1 hour to cool completely.
- While the cake rests, whisk the instant coconut pudding mix and milk together according to the package directions. Once thickened, place the pudding in the fridge.
- Once the cake has cooled completely, spread the pudding over the top of the cake in an even layer. Then, spread the Cool Whip over the pudding.
- Sprinkle the toasted coconut all over the top of the cake. Cut into 12 slices and serve.
Aubrey, this cake is beautiful. Perfect for bringing to a potluck. I can hear the oohs and ahhs now! Yummed and pinned 🙂