This Coconut Poke Cake is easy to make, loaded with coconut flavor, and the perfect dessert for your spring and summer celebrations.
Coconut Poke Cake
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I’ve always loved Disney movies; my Nana would always take my brother, best friend, and I to the movies to see them when we were little and I loved collecting those soft cases when the VHS came out.
Nowadays, Matt and I usually see the animated Disney films when the digital copy is released. And that’s exactly how we enjoyed Moana, at home, on the couch, with a slice (or two) of this Coconut Poke Cake!
Moana is my favorite Disney movie in a long time. I loved Moana as a character, and what I loved, even more, was that there wasn’t a love interest. I thought it was fantastic that Moana led the story with a little help from some friends.
I thought Moana was an exceptional role model for children, it was a great balance of pursuing your dreams and fulfilling your responsibilities to your family and community. It was about growing up and taking chances and seeing the best in people (or angry fire monsters).
The music is fun and wonderful and I might be a little biased because I adore Lin-Manuel Miranda (but who doesn’t), and Auli’i Cravalho is a breakout talent that I can’t wait to see more from!
Moana and her people harvest a lot of coconuts, so with the movie coming out for purchase tomorrow, I wanted to amp up the coconut love with this delicious Coconut Poke Cake! It’s made from an adapted cake box mix, baked in a 9×13-inch pan, then soaked with coconut milk and topped with a creamy whipped frosting and shredded coconut.
Check out these other Moana inspired posts!
Moana Felt Flower Headband | My Mom Made That / Tattoo Shirt Sleeve Tutorial | Sew What Alicia
Coconut Poke Cake
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1/4 cup coconut cream instant pudding mix
- 3 tablespoons shredded coconut
- Preheat oven to 350 degrees F. Coat a 9 x 13-inch pan with non-stick cooking spray and set aside.
- Add all ingredients except coconut milk to a large bowl or stand mixer fitted with a whisk attachment. Pour the batter into the prepared baking pan and bake for 30 to 35 minutes until toothpick comes clean from the center of the cake.
- Poke holes in the warm cake and pour the coconut milk over the cake, make sure to shake and stir the coconut milk first. Use a spoon to spread the coconut milk around to help it get in all the holes. Let soak for 2 hours.
- Add heavy cream, confectioners’ sugar, and pudding mix to a large bowl or stand mixer fitted with a whisk attachment and whip on medium-high speed until light and fluffy. Spread the frosting over the cake and sprinkle with shredded coconut.