Hello, dessert lovers! If you adore tropical flavors and indulgent treats, this Coconut Cream Poke Cake is about to become your new favorite dessert. It’s a moist, creamy, and dreamy creation that combines the irresistible richness of coconut cream with the lightness of Cool Whip. Perfect for any occasion, this cake will transport your taste buds straight to paradise. Let’s get baking!
Introduction
Imagine a cake so moist and flavorful that every bite feels like a cloud of tropical bliss. That’s exactly what this Coconut Cream Poke Cake delivers! With its origins rooted in the popular “poke cake” trend of the 1970s, this dessert takes a simple white cake mix to the next level. By infusing the cake with a luscious mixture of coconut cream and sweetened condensed milk, we create a treat that’s rich, velvety, and utterly irresistible.
Whether you’re hosting a party, bringing a dessert to a potluck, or simply treating yourself, this cake is always a showstopper. Plus, it’s easy to make and requires no fancy equipment or advanced baking skills. Let’s dive into the details of this coconut delight!
Ingredients
To make this mouthwatering Coconut Cream Poke Cake, you’ll need:
Cake Base
- 1 box white cake mix (plus the ingredients required to make the cake as per package instructions)
Coconut Mixture
- 14 oz. can of sweetened condensed milk
- 1 can of coconut cream
Toppings
- 1 tub of Cool Whip, thawed
- 8 oz. of shredded coconut flakes
How to Make Coconut Cream Poke Cake
Follow these steps to create your own delicious Coconut Cream Poke Cake:
1: Prepare the Cake
- Begin by preparing the white cake mix according to the package instructions. Pour the batter into a suitable baking dish and bake as directed. This forms the base of our decadent dessert.
2: Mix the Creamy Filling
- While the cake is baking, combine the coconut cream and sweetened condensed milk in a bowl. Whisk these ingredients together until they’re well blended and creamy.
3: Poke the Cake
- Once the cake is baked and still hot, use a skewer or a butter knife to gently poke holes all over the surface of the cake. These holes allow the rich coconut mixture to seep into the cake, ensuring every bite is full of flavor.
4: Add the Coconut Mixture
- Pour the coconut cream and sweetened condensed milk mixture over the hot cake, spreading it evenly. Let the cake absorb the creamy goodness as it cools.
5: Add the Cool Whip Layer
- Once the cake has cooled completely, spread the thawed Cool Whip evenly over the top. This fluffy layer balances the richness of the coconut cream.
6: Garnish with Coconut Flakes
- Finally, sprinkle the shredded coconut flakes generously over the Cool Whip layer. This adds texture and intensifies the coconut flavor, creating a cake that looks as good as it tastes.
Helpful Tips
- Coconut Cream Substitute: If you can’t find coconut cream, use canned coconut milk instead, but opt for the full-fat version for maximum richness.
- Poking the Cake: Make sure to poke plenty of holes in the cake to allow the creamy mixture to penetrate deeply and evenly.
- Toasting the Coconut: For a nutty flavor and added crunch, lightly toast the shredded coconut flakes before sprinkling them on the cake.
Cooking Tips
- Make Ahead: This cake tastes even better the next day, so consider making it a day in advance. The flavors have more time to meld, and the cake becomes even moister.
- Cutting the Cake: Use a sharp knife dipped in warm water to cut clean slices and prevent the Cool Whip from sticking.
- Customization: Add a splash of vanilla or almond extract to the cake batter for a subtle flavor boost.
Serving Suggestions
Coconut Cream Poke Cake is versatile and can be served for various occasions:
- For Celebrations: Garnish with colorful sprinkles or edible flowers to make it party-ready.
- Casual Dessert: Serve as-is with a cup of coffee or tea for a delightful end to any meal.
- Tropical Touch: Pair with fresh fruit, such as pineapple or mango, for an extra tropical flair.
Nutritional Information
Here’s a quick look at the nutritional content of Coconut Cream Poke Cake (per serving, approximately 12 servings):
- Calories: 360
- Carbohydrates: 45g
- Protein: 5g
- Fat: 18g
- Saturated Fat: 12g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 35mg
- Sodium: 320mg
- Potassium: 160mg
- Fiber: 1g
- Sugar: 36g
- Vitamin A: 4%
- Vitamin C: 2%
- Calcium: 8%
- Iron: 6%
Storage and Leftovers
Refrigerate: Store leftover cake in an airtight container in the refrigerator for up to 5 days. The cake will remain moist and delicious!
Freeze: You can freeze the cake (without the Cool Whip and coconut flakes) for up to 3 months. When ready to serve, thaw overnight in the fridge, add the Cool Whip and coconut flakes, and enjoy.
Creative Ideas for Leftovers: Turn leftover cake into a fun dessert parfait by layering it in glasses with fresh fruit and additional whipped cream.
Frequently Asked Questions (FAQs)
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can substitute Cool Whip with freshly whipped cream for a more natural option. Whip heavy cream with a touch of powdered sugar until stiff peaks form.
Can I add extra flavors to the cake?
Absolutely! Consider adding lime zest, vanilla extract, or a splash of coconut extract to enhance the tropical vibe.
How do I toast coconut flakes?
Spread the flakes evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Related Recipes
If you love the tropical flavors of Coconut Cream Poke Cake, you might enjoy these recipes:
- Pineapple Coconut Upside-Down Cake
- Creamy Coconut Rice Pudding
- Tropical Mango Coconut Tart
- Coconut Lime Cupcakes
Conclusion
Coconut Cream Poke Cake is the ultimate tropical dessert, combining moist cake, creamy coconut filling, and fluffy whipped topping. Whether you’re entertaining guests or indulging in a sweet treat for yourself, this cake is sure to impress. Give it a try, and don’t forget to share your results. Happy baking!