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Coconut pudding cake spring dessert, a sweet and fluffy delight.

Coconut Pudding Poke Cake

This Coconut Pudding Poke Cake is a delightful spring dessert, easy to make and bursting with coconut flavor. Featuring a unique cream of coconut drizzle, this recipe guarantees a super moist and intensely flavorful cake, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box white cake mix
  • Water (as per package instructions)
  • Vegetable oil (as per package instructions)
  • Eggs (as per package instructions)
  • 3 teaspoons coconut extract
  • 1/2 cup sweetened coconut flakes
  • 2 3.4 ounce boxes instant coconut cream pudding
  • 3 cups milk
  • 1/4 cup cream of coconut
Topping
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/3 cup sweetened coconut flakes

Equipment

  • 9x13-inch baking pan
  • Large mixing bowls
  • Electric mixer
  • Wooden spoon (or chopstick)
  • Whisk

Method
 

Preparing the Cake Base
  1. Preheat your oven to 350 degrees F (175 degrees C). Take a 9x13 inch baking pan and grease it thoroughly to prevent the cake from sticking.
  2. In a large mixing bowl, combine the white cake mix, water, vegetable oil, eggs, and coconut extract. Mix these ingredients until they are just combined, being careful not to overmix the batter.
  3. Gently fold in the 1/2 cup of sweetened coconut flakes, ensuring they are evenly distributed throughout the batter.
  4. Pour the prepared batter into your greased baking pan and spread it evenly across the bottom.
  5. Bake the cake in the preheated oven for 20-25 minutes, or until a cake tester inserted into the center comes out clean.
Poking and Cooling the Cake
  1. Let the baked cake cool for about 15 minutes in the pan. While still warm, use the back of a wooden spoon or a similar object to poke holes about 1/2 inch apart across the entire surface.
  2. Drizzle 1/4 cup of cream of coconut evenly over the warm, poked cake, allowing it to seep into all the holes for an extra burst of coconut flavor and moistness.
  3. Allow the cake to cool completely before proceeding to the next step.
Adding the Pudding Filling
  1. In a large bowl, whisk together the instant coconut cream pudding mixes and the milk until smooth. Immediately pour this pudding mixture all over the cooled cake, spreading it evenly to seep into the holes.
  2. Refrigerate the cake for at least 2 hours, or until the pudding is fully set.
Making the Whipped Topping
  1. In a large bowl, combine the heavy whipping cream and powdered sugar. Using an electric mixer, beat on high speed until stiff peaks form, being careful not to overwhip.
  2. Gently spread this freshly whipped topping evenly over the entire cake.
  3. Sprinkle the remaining 1/3 cup of sweetened coconut flakes over the whipped topping.
  4. Keep the coconut pudding cake refrigerated until ready to serve.

Notes

The unique cream of coconut drizzle is key to this cake's intense flavor and moistness. This cake is an excellent make-ahead dessert; you can assemble it a day in advance. For dairy-free or gluten-free options, use appropriate cake mixes, coconut milk for pudding, and dairy-free whipped topping. Ensure water, vegetable oil, and eggs amounts are as per your cake mix package instructions.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.