Coconut Poke Cake
This Coconut Poke Cake is easy to make, loaded with coconut flavor, and the perfect dessert for your spring and summer celebrations.
Servings: 15 people
- 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
- 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.