COCONUT CREAM POKE CAKE

Calling all coconut fans, this dessert is made with a cake mix and comes together quickly. It’s a favorite and perfect for any potluck.

❤️WHY YOU WILL LOVE THIS COCONUT CREAM POKE CAKE

This coconut cream poke cake is one of those easy desserts that always disappear fast. Made with a simple cake mix, creamy coconut filling, and fluffy whipped topping, it’s a moist, old-fashioned dessert that’s perfect for holidays, potlucks, or Sunday supper. It’s a dessert your friends and family will ask for again and again. The toasted coconut on top is what takes it up a few notches and adds a wonderful coconut flavor.

SWAPS

We are starting this cake with a cake mix, but instead of making it with water, we are making it with buttermilk. That small change really makes this cake much better. Buttermilk is a great fat source that brings out all the flavor! If you don’t have buttermilk, you can use milk too. You need to use a CAN of coconut cream; this isn’t coconut water. You will find this in the international aisle, the Asian section of the grocery store. This cake should also be kept in the refrigerator.

Favorite Childhood Meals We Still Crave…

When I look back over this website and the many recipes we have, so many of them take me right back to my childhood. We love that feeling of food memories, and I always remember my Nanny making a beautiful three-layer coconut cake and the way we all couldn’t wait to get a slice. We loved hearing from our many followers what meals took them back to their childhood… and we shared them on here..

DELICIOUS COCONUT DESSERTS:

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Looking for the best coconut cream poke cake? This easy recipe uses cake mix, coconut cream filling, and whipped topping for a simple dessert.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Course Cake, Dessert

Cuisine American, southern

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.

Keyword Coconut Cream Poke Cake

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