Coconut Cream Poke Cake Recipe

I recently created a Coconut Cream Cake that truly embodies tropical flair. With vibrant ingredients like yellow cake mix, eggs, coconut water and shredded coconut, this cake brings a moist and luscious texture that leaves you intrigued. The combination of coconut whipped cream and full-fat coconut milk makes it a delightful treat worth savoring.

I recently discovered this Coconut Cream Poke Cake and let me tell you, it’s a total game changer. I was playing around with a box of yellow cake mix, eggs, coconut water, and a few secret touches like a can of full-fat coconut milk, vegetable oil, and a dash of vanilla extract.

The way these ingredients blend together creates this amazingly moist texture that’s perfect for a fun summer picnic or a lively potluck. I’ve always been crazy about coconut flavored treats, and this recipe reminds me of those awesome versions like the Cream Of Coconut Poke Cake or even a Coconut Dream Cream Cake I’ve seen around.

Plus, using a bit of granulated sugar, melted unsalted butter, and topping it off with coconut whipped cream and shredded coconut gives it a unique twist. Trust me, once you try it, you’ll be hooked and wondering what secret twist you’ll come up with next.

Why I Like this Recipe

I like this recipe because first, the coconut flavor is off the charts. I mean, the coconut water, coconut milk and whipped cream all work together to give it a real tropical taste that I just can’t get enough of.

Second, the cake stays super moist and tender which is really cool, especially when you poke those holes and let all that yummy coconut sauce seep in. It makes every bite so flavorful.

Third, I love that it’s versatile. Whether I’m making it for a holiday, a potluck or just a chill summer picnic, it always fits the occasion and impresses everyone.

Lastly, it’s really easy to pull off in the kitchen and that makes it even more appealing. Even if I’m not a master chef, I know I can whip this up and still have an awesome dessert to share with friends and family.

Ingredients

• Yellow Cake Mix provides quick carbs for energy and a sweet foundation for the cake.
• Large Eggs offer protein while helping bind the batter for a fluffy, airy texture.
• Coconut Water brings natural hydration with electrolytes plus a mild, refreshing coconut taste.
• Full Fat Coconut Milk adds rich creaminess with healthy fats that truly elevate the dessert.
• Unsalted Butter enhances flavor and smoothens the overall texture in a subtle way.
• Coconut Whipped Cream gives a light, airy topping with a bold coconut punch.
• Sweetened Shredded Coconut delivers extra crunch and natural sweetness as a gorgeous garnish.

Ingredient Quantities

• 1 box (15.25 oz) yellow cake mix
• 4 large eggs
• 1 cup coconut water (or plain water if you dont have it)
• 1/2 cup vegetable oil
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 2 cups coconut whipped cream
• 1/2 cup sweetened shredded coconut

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch pan so the cake doesn’t stick.

2. In a big bowl, mix the cake mix, eggs, coconut water, and vegetable oil until they are just combined.

3. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.

4. Once the cake is out of the oven and still warm, use a fork to poke holes all over the top of the cake.

5. In a separate small saucepan, combine the full-fat coconut milk, granulated sugar, melted butter, and vanilla extract. Heat it gently until the sugar dissolves slightly but do not boil it.

6. Pour this coconut mixture evenly over the warm cake, letting it seep into the holes you poked.

7. Allow the cake to cool completely at room temperature, or if you are in a hurry you can pop it in the fridge for a bit.

8. Once cool, spread the coconut whipped cream over the top and sprinkle with sweetened shredded coconut. Enjoy this moist coconut cream poke cake with your friends and family!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×13 inch pan (for baking the cake and greasing it)
3. Large mixing bowl (for combining the cake mix, eggs, coconut water, and oil)
4. Measuring cups and spoons (to measure out all the needed ingredients accurately)
5. Whisk or spoon (to mix the batter until just combined)
6. Toothpick (to test if the cake is done)
7. Fork (to poke holes in the warm cake)
8. Small saucepan (to heat the coconut mixture for soaking the cake)
9. Spatula (for spreading the coconut whipped cream evenly after the cake cools)

FAQ

Coconut Cream Poke Cake Recipe Substitutions and Variations

• Instead of the yellow cake mix, you might try making your own vanilla cake by blending flour, sugar, baking powder, and a pinch of salt. Its a bit more work but a game changer.
• If you’re low on eggs or want to go egg free, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) as a substitute.
• For vegetable oil, melted coconut oil works great too and really boosts that coconut vibe.
• Not finding full-fat coconut milk? Use heavy cream with a dash of coconut extract to get that rich taste.
• If you’re out of sweetened shredded coconut, toasted coconut flakes or unsweetened shredded coconut mixed with a little extra sugar work just fine.

Pro Tips

1. Try using room temp eggs and other ingredients so they mix together more evenly.
2. Be careful not to overmix your batter; stirring just until everything’s combined helps keep the cake fluffy.
3. When poking holes in the warm cake, don’t be shy—add a few extra pokes so more of that coconut syrup can soak in and make it extra moist.
4. If your oven runs a bit hot, keep an eye on the cake a few minutes early so you dont end up with a dry bake.