Fast, EASY, impressive, moist, and packed with big, BOLD coconut flavor!! Literally though, this coconut cream poke cake is the best.
Calling all coconut fans! This Easy Coconut Cream Poke Cake Recipe is just what you need for your next gathering …
A) Look how pretty!!
B) Imagine how tasty it is because light and tender cake, filled with a creamy coconut filling, coconut flakes and a maraschino cherries just SING together, right?
I promise you, they sing. The hardest part will be deciding who gets a slice with a cherry on top.
C) Do you have 10 minutes? Cool. You can make this because this is not fancy. This is just really, really delicious coconut cream poke cake with maraschino cherries.
Inspiration can turn up anywhere. For me, almost anything can spark an idea for a recipe, it might be a movie, tv show, a photo in a magazine, heck it might be a conversation. The inspiration for this poke cake actually started out at work. We were discussing our fellow co-worker’s, love/adoration for poke cakes. Seriously, she could win the award for biggest fan of poke cakes….if there was such a thing.
However, I had heard of Poke cake before but I’d never made one. (I mean of course I’d heard of it, I’ve seen it all over the food blogger scene before).
Anyhow, I went home that evening and told Dan all about it and then pick up what I needed from the store the very next day. After work, I came home and got to work on my Coconut Cream Poke Cake! Now I did use white cake mix for my Coconut Cream Poke Cake
I also used canned condensed milk (Let it out! GASP, I know, I committed a huge Food Blogger Sin…..BUT.. I’m ok with that) : )
But you know what, if you want to make sweetened condensed milk from scratch, I have a recipe for that here !
Now, who wants a slice?
Fast, EASY, impressive, moist, and packed with big, BOLD coconut flavor!! Literally though, this coconut cream poke cake is the best.
Ingredients
- 1 white cake mix
- 3 large egg whites
- 1/3 cup vegetable oil
- 1 cup milk or water
- 1 tsp. vanilla
- 1 (15 oz.) can of cream of coconut
- 1 (14 oz.) can of sweetened condensed milk
- 1 (16 oz.) frozen whipped topping
- 2 cups sweetened flaked coconut
- maraschino cherries for garnish
Instructions
- Preheat oven to 350 degrees.
- Spray 9"x13" pan with nonstick baking spray.
- In a large bowl, combine the cake mix, milk, vegetable oil, egg whites, and vanilla.
- Beat on low speed until combined. Pour the batter into the prepared pan.
- Bake cake according to times on package directions.
- Poke holes evenly over the cake as soon as it comes out of the oven.
- Mix the cream of coconut and sweetened condensed milk.
- Pour over the top of the still hot cake.
- Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
- Garnish with maraschino cherries.
- Keep cake refrigerated for a few hours before serving to let the cake soak up all of the creamy coconut goodness!
Notes
I love cocoanut. Trying this cake for Christmas
The cake sounds delish. Can I make it from scratch without the cake mix? Thank you.
The coconut cream poke cake was delicious and so easy. Got lots of compliments. Definitely a keeper!
Sure going to try this cake thanks
This is absolutely delicious! Made it for refreshments at church! What a hit!!
Very easy to make. Looked delicious and fresh. I refrigerated it overnight. It was delicious the next day. The cake was just the right amount of moist and had a great coconut flavor. I will make this again
Moist cake. Delicious rich with taste of coconut. Easy to make just takes time
for it to cool and the 2 hours it needs to sit in frig, before you can eat it. Will make this again family loved it.
Just made this for a teachers lunch at school tomorrow, wish I could dive in with a fork!!! Should I keep in the fridge overnight? Have to deliver to school around 10:30 tomorrow morning