Coconut Poke Cake
Servings 15 people
This Coconut Poke Cake is easy to make, loaded with coconut flavor, and the perfect dessert for your spring and summer celebrations.
Ingredients
Cake
- 1 box white cake mix
- 1 box (3.4 oz) coconut cream instant pudding mix
- 1 cup all-purpose flour
- 1 cup sugar
- 3/4 teaspoon salt
- 1 1/3 cup whole milk
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 3/4 cup sour cream
- 4 large egg whites
- 1 14 oz. can coconut milk
Frosting
- 2 cups heavy cream
- 1/2 cup confectioners' sugar
- 1/4 cup coconut cream instant pudding mix
- 3 tablespoons shredded coconut
Instructions
Cake
- 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.
Frosting
- 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.
Find it online: www.sugarandsoul.co/coconut-poke-cake-recipe/