This Coconut Cream Poke Cake is so easy to make and will quickly become a family favorite! It delicious and a cake you can easily make in advance. It gets better each day, so this cake would be perfect for any holiday gathering. Make it two days before and enjoy on the day of your gathering.
Coconut Cream Poke Cake Ingredients Needed:
White Cake Mix + the ingredients needed to make the cake however switch the water to the same amount of buttermilk.
Can of Coconut Cream
As you can see this cake is SOOO easy to make but the addition of the coconut cream takes it to a new level. The coconut cream is found in the Asian food section of the grocery store. Do not get coconut water, it has to be the cream. It is delicious and makes this cake wonderful! This cake should be kept in the refrigerator!
If you have followed our website for any amount of time, you know we love coconut. We have MANY coconut cakes. If you love a made from scratch coconut cake, check this one out.
You don’t have to toast the coconut for this cake but we definitely feel like it brings out the flavor in the coconut. We love it toasted. Here is how to easily toast coconut!
Full printable recipe in recipe card below.
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Coconut Cream Poke Cake
This delicious coconut cream poke cake is so easy to make
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Cake, Dessert
Cuisine: American, southern
Keyword: Coconut Cream Poke Cake
Servings: 10 servings
Author: The Southern Lady Cooks
- 1 box of white cake mix plus, the ingredients to make the cake. However, switch the amount of water for Buttermilk.
- 2 teaspoons of coconut extract
- 1 15 ounce can of coconut cream this can be Asian food section of your grocery store
- 1 8 ounce container of cool whip
- 1 8 ounce bag of sweetened shredded coconut toasted.
Mix the cake mix by the directions on the back of the box, except replace the water in the ingredients with an equal amount of buttermilk.
Add coconut extract and bake according to the directions on the box. Remove cake from oven and while the cake is still warm poke holes (I use the end of a wooden spoon) throughout the entire cake.
Mix coconut cream with a spoon and then pour over the top of the cake. Then let the cake cool completely.
Once cooled, spread the entire container of cool whip over the top of the cake. Spread toasted coconut over the top of the cool whip.
Store in refrigerator.
You don’t have to toast the coconut, but we think it adds a delicious flavor.
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