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Triple Coconut Poke Cake

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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.

a slice of triple coconut poke cake on a stack of three white plates

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.

side view of a square of coconut cake on top of a stack of three white plates

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.

overhead of a square of coconut cake topped with toasted coconut sitting next to a forkful of cake

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!

closeup of a square of coconut cake with a bite taken out

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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side view closeup of a slice of coconut cake topped with coconut whip and toasted coconut

Triple Coconut Poke Cake

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 15 pieces

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

  1. Preheat oven to 350° F.
  2. In a mixing bowl, combine white cake mix, egg whites, oil, milk, coconut extract and shredded coconut. Mix until all ingredients until thoroughly mixed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Spread whipped cream over the top of cake. Sprinkle with toasted coconut.

Notes

Storing this cake: This cake must be refrigerated.

  • Category: Cake
  • Method: Oven
  • Cuisine: American

Keywords: poke cake recipe, coconut cake

 

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Recipe rating

24 Responses
  1. Patricia P.

    Planning on making it tomorrow-sounds delicious but how much coconut do you toast in oven?

  2. LeiF1021

    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!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      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.

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