This poke cake is for all you coconut lovers out there. Triple Coconut Poke Cake is a coconut cake, drenched in coconut cream pudding and topped with a coconut whipped cream.
I just can’t stop with the coconut! It is around every corner. This poke cake is for all you coconut lovers out there. Triple Coconut Poke Cake is a coconut cake, drenched in coconut cream pudding and topped with a coconut whipped cream.
The coconut cake is a simple vanilla cake mix, with a touch of coconut extract.
Since I believe most cakes look naked with a topping, I chose to sprinkle this cake with toasted coconut. I first fell in love with this coconut whipped cream when I made my Coconut Lemon Poke Cake, and I knew I had to make an all coconut version.
Some people dislike Cool Whip. Personally, I don’t have a problem with it. While this cake has a homemade coconut whipped cream, it can certainly be substituted for Cool Whip. However, you really shouldn’t be afraid of homemade whipped cream! It is quite easy and quick to throw together! Plus, you can make so many different flavors!
I have mentioned before that I have a love/hate relationship with Walmart. I love it because they have a giant food section with things I can’t find anywhere else- like coconut cream pudding. If you can’t find coconut cream pudding, you can easily substitute this for vanilla pudding. Or try adding 1 tsp of coconut extract to the vanilla pudding. The pudding is what makes this poke cake so amazing!
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Triple Coconut Poke Cake
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 pieces
- Category: Cake
- Method: Oven
- Cuisine: American
Description
For coconut lovers only! A white coconut cake with coconut pudding. Topped with Coconut whipped cream and toasted coconut.
Ingredients
- 1 Box (15oz) White cake mix
- 4 Large egg whites
- 1/3 cup Oil
- 1 cup Milk
- 3 tsp Coconut extract
- 3/4 C Coconut
For the topping
- 2 pkg Instant Coconut pudding (3.4oz)
- 4 cups Milk
- 2 C Heavy whipping cream
- 1/4 C Powdered sugar
- 3 tsp Coconut extract
Instructions
- Preheat oven to 350° F.
- In a mixing bowl, combine white cake mix, egg whites, oil, milk, coconut extract and shredded coconut. Mix until all ingredients until thoroughly mixed.
- Bake cake in 9×13” for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
- While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool.
- Once the cake has cooled, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Prepare the pudding layer by mixing instant coconut pudding with cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better.
- Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold. In cold mixing bowl, pour in heavy whipping cream and beat on high speed until it reached soft peaks. Add powdered sugar and coconut extract. Beat again at a high speed until stiff peak form.
- Spread whipped cream over the top of cake. Sprinkle with toasted coconut.
Notes
Storing this cake: This cake must be refrigerated.
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I love this recipe! It has a moist, rich, coconut taste. Made it for my Mom’s Birthday. She loved it. I had to put the coconut through a food processor to make the pieces small because she can’t chew without teeth. Just wondered if you can freeze the left overs? If so, how long can it stay in the freezer. It is just the two of us and I am diabetic.
Hi Debra, to be honest I have not tried freezing it. I would be concerned how the pudding would thaw. You would honestly have to try and it see. Another option is splitting the cake into two smaller pans, maybe 8×8. Then you can freeze just one of the baked cakes for another time, and maybe add the filling and topping after thawing. If you are doing a half batch, split the ingredients for the pudding and topping in half as well since you’re making a smaller cake.
Looking at the ingredients it lists egg whites but no eggs. Please advise
That’s correct, this recipe uses only egg whites.
Planning on making it tomorrow-sounds delicious but how much coconut do you toast in oven?
I would ay 1 cup is probably enough unless you like a lot of it
UH-Mazing!!! Made for the first time for a Memorial Day family gathering thinking I would have left overs (a lot of coconut haters out there) and it got DUSTED! Everybody loved it! Soooooo, I made another one a couple of days later. This is very coconutty. It reminds me of my grandmother’s homemade coconut cream pie which I’ve never been able to duplicate. I never got the crust right and I always had issues with my meringue. I suggest making the whipped topping from scratch rather than using Cool Whip. I also suggest making the cake and letting the flavors marinate over night. I tried a small piece the night I made it and it tasted like I was eating Hawaiian Tropic sun tanning oil. It really needs to marinate before enjoying. This is a keeper! I will be making this again for our 4th of July gathering. Thank you!
LOVE LOVE LOVE this review!! Thank you!
when do you add the egg whites? didn’t see it in the video, thanks
Hi Brenda, apologies for the confusion. I combined the eggs and egg whites into the same bowl. So I add them at the same time.
I have not made this yet but I surely will as I love coconut cake. Could you use coconut milk in the cake batter instead of regular milk? Great recipe and thanks!
Hi Doris, I don’t see why not! Enjoy!
Made this cake the other day. The only problem I had was the pudding didn’t go down in the holes. It still tasted amazing!!!! Any suggestions? I will be making it again!!!! Thanks
This cake would be a HUGE hit in my house! It looks beautiful and delicious.
Thank you Pam! I hope you get a chance to try it!
This cake is like a dream come true Julianne! Perfect for Spring! Pinned!
Thanks so much Trish! You are the best!
This cake sounds amazing! And totally worth a trip to Walmart, which I have to agree with you, is not fun. I’ll be the first to admit that I have never heard of the show Archer! My husband pulled the same trick with the movie “Goodfellas” – don’t tell him, but you *can* see it too many times!
HAHA! Totally!
Yes! I just recently made another trip to Walmart for Coconut pudding and I am totally hooked!
There is a human that doesn’t like cool whip? What? This looks soooo scrumptious! I’d pay $25 for a slice with my coffee this morning. Yes I would. Nice photos!
Totally. People get angry about it! I am not one of them. Happy Easter Debbie!
I’ve never had a poke cake before but I really want to try this coconut version. Looks delicious
Careful Rochelle, once you try a poke cake, you will be TOTALLY HOOKED!
I am loving your easy poke cakes! Never apologize for coconut. Coconut is life. This is perfect for Easter! Pinned 🙂 and happy Friday!
HAHA! You got it!