Heavenly Coconut Cream Poke Cake
Indulge in the delightful layers of our Heavenly Coconut Cream Poke Cake! This scrumptious dessert begins with a fluffy yellow cake base, baked to perfection and infused with a creamy coconut sauce. After baking, it’s punctured with holes and drenched in a decadent mixture of flaked coconut, milk, and sugar, creating a moist and flavorful experience. Topped with a generous layer of whipped topping and sprinkled with more coconut, this cake promises to impress at any gathering. A classic favorite, this dish is sure to be a crowd-pleaser that you’ll want to make again and again!
16
Servings
200
Calories
8
Ingredients
Ingredients
Duncan Hines yellow cake mix
1 (18 1/4 ounce) package (Use as directed on the package.)
Water
1 1/3 cups (Measure and mix with the cake ingredients.)
Vegetable oil
1/3 cup (Mix with the cake ingredients.)
Large eggs
3 (Add to the cake batter.)
Flaked coconut
1 (14 ounce) package (Divide into two portions for mixing and topping.)
Milk
2 cups (Prepare for the coconut mixture.)
Sugar
1 cup (Combine with milk and coconut.)
Cool Whip
1 (9 ounce) container (Use as frosting on top of the cake.)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan with cooking spray or butter.
2
In a mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Blend on low speed until moistened, about 1-2 minutes.
3
Increase the mixer speed to medium and beat the mixture for an additional 2 minutes until the batter is creamy and well combined. Pour the batter into the prepared baking pan.
4
Bake the cake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool slightly.
5
While the cake is baking, prepare the coconut sauce by combining the milk, sugar, and half of the flaked coconut in a saucepan. Bring the mixture to a gentle boil over medium heat, stirring occasionally, then immediately remove it from the heat.
6
Once the cake has cooled for about 10 minutes, use a fork or skewer to poke holes all over the top of the cake, ensuring they are evenly spaced.
7
Carefully pour the coconut mixture over the top of the warm cake, making sure to let it seep into the holes. Spread the remaining coconut evenly over the top of the cake.
8
Allow the cake to cool completely at room temperature. Once cooled, spread the Cool Whip evenly over the top of the cake, creating a luscious frosting layer.
9
Sprinkle the remaining flaked coconut generously over the Whipped topping. Cover the cake with plastic wrap and refrigerate until ready to serve.
Nutrition Information
2.5g
Protein
0.625g
Fiber
13.75g
Sugar
37.5mg
Sodium
13mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the Heavenly Coconut Cream Poke Cake?
It is a moist yellow cake base infused with a creamy coconut sauce, topped with whipped topping and flaked coconut.
How many servings does this coconut cake recipe make?
This recipe makes 16 servings.
How many calories are in one serving of the cake?
Each serving contains 200 calories.
What type of cake mix is recommended?
A 1 (18 1/4 ounce) package of Duncan Hines yellow cake mix is recommended.
How much water is needed for the batter?
You will need 1 1/3 cups of water.
How many eggs are required for this recipe?
The recipe requires 3 large eggs.
What size baking pan should be used?
A 9x13 inch baking pan should be used.
What is the required oven temperature?
Preheat your oven to 350°F (175°C).
How long should the cake bake?
Bake the cake for approximately 30 minutes.
How do I check if the cake is done?
The cake is done when a toothpick inserted in the center comes out clean.
How much flaked coconut is needed in total?
One 14 ounce package of flaked coconut is needed.
How much milk is used for the coconut sauce?
The sauce requires 2 cups of milk.
How much sugar is added to the coconut sauce?
Add 1 cup of sugar to the coconut sauce mixture.
How do I prepare the coconut sauce?
Combine milk, sugar, and half of the coconut in a saucepan, bring to a gentle boil, and remove from heat.
When should I poke holes in the cake?
Poke holes in the cake after it has cooled for about 10 minutes.
What tool should be used to poke the holes?
Use a fork or a skewer to poke evenly spaced holes.
Should the cake be warm when adding the sauce?
Yes, pour the coconut mixture over the warm cake so it seeps into the holes.
What is used for the frosting layer?
A 9 ounce container of Cool Whip is used as the frosting.
When should the Cool Whip be applied?
Apply the Cool Whip once the cake has cooled completely at room temperature.
Does this cake require refrigeration?
Yes, cover the cake and refrigerate until you are ready to serve.
How much protein is in one serving?
There is 2.5g of protein per serving.
What is the sugar content per serving?
Each serving contains 13.75g of sugar.
Is there fiber in this cake?
Yes, there is 0.625g of fiber per serving.
What is the sodium content per serving?
There is 37.5mg of sodium per serving.
How much cholesterol is in each slice?
Each slice contains 13mg of cholesterol.
What kind of oil is used in the batter?
The recipe calls for 1/3 cup of vegetable oil.
Is this recipe suitable for parties?
Yes, it is described as a crowd-pleaser and ideal for any gathering.
How many ingredients are in this recipe?
There are 8 main ingredients.
What are the primary flavor profile tags?
The tags include dessert, cake, coconut, punch cake, and sweet.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe and a classic favorite.