I turned a simple sheet cake into a Coconut Cream Cake poke creation topped with old fashioned coconut cream pie filling, whipped cream and toasted coconut that hides a secret in every slice.

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I make this Coconut Cream Pie Poke Cake when I want something that looks fancy but isn’t. Using a white cake mix and plenty of sweetened shredded coconut, the cake soaks up a silky filling that makes people ask twice.

Sometimes I joke that it’s my riff on Coconut Poke Cake From Cake Mix Boxes meets old fashioned pie, other times guests swear they taste memories from family reunions. If you like sweet, nostalgic desserts, keep an eye out, you might even prefer my twist to a Coconut Poke Cake With Eagle Brand Milk version.

It’s loud, not dainty, and kind of addicting.

Ingredients

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Box cake mix gives light texture and sweet carbs low fiber mostly refined
Sweetened condensed milk is ultra sweet lots of calories and sugar adds gooey moistness
Instant coconut pudding brings flavor and thickens filling some added sugar creamy
Shredded coconut adds chew and tropical flavor gives fiber and medium chain fats
Heavy cream whips into clouds very high in saturated fat few nutrients dreamy texture
Eggs bind the cake add protein and moisture little cholesterol but essential structure
Vegetable oil is liquid fat makes cake tender adds calories with no vitamins neutral flavor
Powdered sugar sweetens whipped cream adds simple sugar no nutrients dissolves easily yum

Ingredient Quantities

1 (15.25 oz) white cake mix (or yellow if you prefer)

3 large eggs

1 cup vegetable oil

1 cup water

1 (14 oz) can sweetened condensed milk

1 (3.4 oz) package instant coconut cream pudding mix (or vanilla pudding)

2 cups cold milk for the pudding

1 1/2 cups sweetened shredded coconut, divided (about 1 cup for filling and 1/2 cup for topping)

2 cups heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon coconut extract (optional)

How to Make this

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1. Preheat oven to 350°F and grease a 9×13 inch pan. In a bowl mix the cake mix, 3 large eggs, 1 cup vegetable oil and 1 cup water until smooth, pour into the pan and bake 25 to 30 minutes or until a toothpick comes out clean. Don’t overbake it or the cake gets dry.

2. Let the cake cool about 10 minutes so it is warm not hot. Use the handle of a wooden spoon or a fork to poke holes all over the top, about 1 to 1 1/2 inches apart.

3. Pour the entire 14 oz can of sweetened condensed milk evenly over the warm cake, letting it sink into the holes. Use the back of a spoon to help press it in if needed, this is the secret to the moist, custardy center.

4. In a medium bowl whisk the
3.4 oz instant coconut cream pudding mix with 2 cups cold milk for about 2 minutes until thick. Fold in 1 cup of the sweetened shredded coconut (reserve 1/2 cup for topping). If you only have vanilla pudding, add 1 teaspoon coconut extract for more flavor.

5. Spread the coconut pudding mixture evenly over the condensed milk layer. If the pudding is too loose chill it 10 minutes to set up a bit, then spread.

6. Chill a metal mixing bowl and beaters in the freezer 5 to 10 minutes. In the chilled bowl whip 2 cups heavy whipping cream with 1/4 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon coconut extract if using, until medium to stiff peaks form. Don’t overbeat or it will turn grainy.

7. Spread the whipped cream over the pudding layer, smooth with an offset spatula or the back of a spoon.

8. Toast the remaining 1/2 cup shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown about 3 to 5 minutes (or bake on a sheet at 325°F for 5 to 7 minutes). Watch it closely, it burns fast. Let cool and sprinkle over the cake.

9. Chill the cake at least 2 hours or overnight for best flavor and clean slices. Cut into squares and serve. Tip: use yellow cake mix instead of white if you want a slightly richer cake, and always use cold milk for the pudding and a cold bowl for whipping cream for best results.

Equipment Needed

1. 9×13 inch baking pan (grease it)
2. Oven (preheat to 350°F)
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer with beaters or a whisk (you can do it by hand but it takes longer)
5. Measuring cups and measuring spoons
6. Wooden spoon or fork (for poking holes)
7. Offset spatula or large spoon (for smoothing the layers)
8. Dry skillet or rimmed baking sheet (to toast the coconut)
9. Toothpick or cake tester

FAQ

Q: Can I use a yellow cake mix instead of white? A: Yes, totally. Yellow will give a slightly richer flavor and a touch more color, but the texture and soaking are the same. Use the same bake time on the box.

Q: When should I poke the holes and pour the sweetened condensed milk? A: Right after the cake comes out of the oven, while it is still warm but not scorching. Use the handle of a wooden spoon or a skewer, make holes about 1 inch apart, then slowly pour the condensed milk so it seeps into the holes. Let the cake cool completely before adding the whipped topping or it will melt.

Q: How do I keep the whipped cream from getting runny? A: Chill your bowl and beaters, use cold heavy cream, and whip to stiff peaks with the powdered sugar and extracts. For longer hold, fold in 2 tablespoons instant vanilla pudding mix or use 1 teaspoon gelatin (bloom in 2 tbsp cold water, warm to dissolve, cool slightly before adding). Or use Cool Whip if you want no fuss.

Q: Can I swap the instant coconut pudding for something else? A: Yes, vanilla instant pudding works fine and is listed as an option. If you want more coconut punch, use a coconut milk beverage for the pudding liquid but note some non-dairy milks may make the pudding set a bit softer.

Q: How do I toast the shredded coconut for the topping? A: Spread coconut on a baking sheet and bake at 350 F for 5 to 8 minutes, stirring every couple minutes so it browns evenly. Watch it close, it goes from perfect to burned fast.

Q: Can I make this ahead or freeze it? A: You can assemble most of it a day ahead and keep refrigerated for up to 3 to 4 days. If freezing, freeze the plain cake (no whipped topping) wrapped well for up to 2 months, thaw in the fridge, then poke, soak with condensed milk and add fresh whipped cream just before serving.

Coconut Poke Cake Recipe Substitutions and Variations

White cake mix — Make a from scratch cake instead: 2 1/4 cups all purpose flour, 1 1/4 cups granulated sugar, 3 tsp baking powder, 1/2 tsp salt, 3 large eggs, 1 cup milk, 1/2 cup vegetable oil, 2 tsp vanilla. Mix and bake at the same temp/time as the box. It’s a bit more hands on but tastes fresher.
Sweetened condensed milk — For dairy free use 1 (14 oz) can sweetened condensed coconut milk. Or make a quick homemade version: simmer 1 1/4 cups whole milk with 1 cup sugar until reduced and slightly thickened, cool to use in place of the canned stuff.
Instant coconut cream pudding mix — Swap with a 3.4 oz instant vanilla pudding mix plus 1/2 tsp coconut extract and 1/4 cup shredded coconut for the coconut flavor. Or make cooked pudding: whisk 3 tbsp cornstarch with 1/3 cup sugar and a pinch salt, slowly add 2 cups milk, cook until thick, then stir in 1 tsp vanilla and 1/2 tsp coconut extract.
Heavy whipping cream — Use the chilled solid part from a can of full fat coconut milk or canned coconut cream and whip with 1-2 tbsp powdered sugar and 1 tsp vanilla for dairy free cream. For a shortcut use about 2 cups whipped topping (like Cool Whip) in place of whipped cream.

Pro Tips

1. Start checking the cake a few minutes early, like 22 minutes, you want a few moist crumbs not a totally dry cake because that makes the middle custardy.
2. Poke the holes and pour the condensed milk while the cake is warm not hot so it soaks in instead of running off, pour slowly and use the back of a spoon to push it into any stubborn spots.
3. Fold the coconut into the pudding gently so it stays light, and if the pudding seems too loose chill it for a bit before spreading so it wont slide around. Chill your bowl and stop whipping when you hit medium to stiff peaks or the cream will get grainy.
4. For clean slices chill the whole cake overnight, and when cutting warm a serrated knife under hot water, dry it, then slice, wiping the blade between cuts. Toasted coconut must be completely cool before you sprinkle it or it will sink into the cream.

Coconut Poke Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I turned a simple sheet cake into a Coconut Cream Cake poke creation topped with old fashioned coconut cream pie filling, whipped cream and toasted coconut that hides a secret in every slice.

Servings

servings

Calories

794

kcal

Equipment: 1. 9×13 inch baking pan (grease it)
2. Oven (preheat to 350°F)
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer with beaters or a whisk (you can do it by hand but it takes longer)
5. Measuring cups and measuring spoons
6. Wooden spoon or fork (for poking holes)
7. Offset spatula or large spoon (for smoothing the layers)
8. Dry skillet or rimmed baking sheet (to toast the coconut)
9. Toothpick or cake tester

Ingredients

1 (15.25 oz) white cake mix (or yellow if you prefer)
3 large eggs
1 cup vegetable oil
1 cup water
1 (14 oz) can sweetened condensed milk
1 (3.4 oz) package instant coconut cream pudding mix (or vanilla pudding)
2 cups cold milk for the pudding
1 1/2 cups sweetened shredded coconut, divided (about 1 cup for filling and 1/2 cup for topping)
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)

Directions

Preheat oven to 350°F and grease a 9×13 inch pan. In a bowl mix the cake mix, 3 large eggs, 1 cup vegetable oil and 1 cup water until smooth, pour into the pan and bake 25 to 30 minutes or until a toothpick comes out clean. Don't overbake it or the cake gets dry.
Let the cake cool about 10 minutes so it is warm not hot. Use the handle of a wooden spoon or a fork to poke holes all over the top, about 1 to 1 1/2 inches apart.
Pour the entire 14 oz can of sweetened condensed milk evenly over the warm cake, letting it sink into the holes. Use the back of a spoon to help press it in if needed, this is the secret to the moist, custardy center.
In a medium bowl whisk the
4 oz instant coconut cream pudding mix with 2 cups cold milk for about 2 minutes until thick. Fold in 1 cup of the sweetened shredded coconut (reserve 1/2 cup for topping). If you only have vanilla pudding, add 1 teaspoon coconut extract for more flavor.
Spread the coconut pudding mixture evenly over the condensed milk layer. If the pudding is too loose chill it 10 minutes to set up a bit, then spread.
Chill a metal mixing bowl and beaters in the freezer 5 to 10 minutes. In the chilled bowl whip 2 cups heavy whipping cream with 1/4 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon coconut extract if using, until medium to stiff peaks form. Don't overbeat or it will turn grainy.
Spread the whipped cream over the pudding layer, smooth with an offset spatula or the back of a spoon.
Toast the remaining 1/2 cup shredded coconut in a dry skillet over medium heat, stirring constantly until golden brown about 3 to 5 minutes (or bake on a sheet at 325°F for 5 to 7 minutes). Watch it closely, it burns fast. Let cool and sprinkle over the cake.
Chill the cake at least 2 hours or overnight for best flavor and clean slices. Cut into squares and serve. Tip: use yellow cake mix instead of white if you want a slightly richer cake, and always use cold milk for the pudding and a cold bowl for whipping cream for best results.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.