Coconut Pudding Poke Cake

Layers of yellow cake, coconut pudding, whipped cream and toasted coconut will have you swooning! This coconut cake is for the coconut cake and pie lovers alike!

A couple of weeks ago, I made this cake in honor of my Father and Mother In Law’s 55th wedding anniversary.  Both of them are BIG fans of coconut.  My Coconut Cream Pie is one they often request.

I have shared two more savory type recipes with you this week, both the Crazy About BBQ and The BEST Burger — I decided it was high time for something sweet!  This Coconut Cake will suit the sweet tooth just fine.  It’s super duper easy to make.  In fact, I have made a chocolate version, too.

What will you need for this cake?  It’s pretty simple really: 1 box yellow cake mix, eggs, oil and water to prepare according to package instructions. Coconut extract, milk, instant coconut pudding, Dream Whip, prepared according to package instructions and toasted coconut.

Love Poke Cakes like We Do?  Here are some other favorites of mine!

Butterfinger Poke Cake – Aunt Bee’s Recipes

“Better Than Anything” Pumpkin Poke Cake – Aunt Bee’s Recipes

Heath Bar Poke Cake – Aunt Bee’s Recipes

I think this cake would make a great addition to your family dinner this weekend.  It’s really very simple to make, and everyone loves it!

Enjoy, 

4.56 from 47 votes

Print Recipe

Coconut Pudding Poke Cake

Layers of yellow cake, coconut pudding, whipped cream and toasted coconut will have you swooning! This coconut cake is for the coconut cake and pie lovers alike!

Prep Time10 minutes mins

Cook Time35 minutes mins

Additional Time1 hour hr

Total Time1 hour hr 45 minutes mins

Cuisine: American

Keyword: Coconut Pudding Poke Cake

Servings: 9 x13

Calories: 331kcal

Author: Michaela Kenkel

Cook ModePrevent your screen from going dark

Ingredients

• 1 box yellow cake mix + eggs oil and water to prepare according to package instructions
• 1 1/2 teaspoons coconut extract
• 4 cups milk
• 2 3.4 ounce boxes of coconut pudding
• 2 packages Dream Whip prepared according to package instructions + 1/2 teaspoon coconut extract
• 2 cups toasted coconut

Instructions

• Prepare cake according to package instructions in a 9x13 baking dish. (don't forget to add the coconut extract to your mix!) Bake until toothpick inserted in center comes out clean.
• While cake is baking, prepare the two boxes of coconut pudding with the four cups of milk. Place in fridge until ready to use.
• When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
• Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
• Prepare Dream Whip according to package instructions. Spread over the top of the pudding. Sprinkle with toasted coconut.
• Refrigerate until ready to serve, and keep in the refrigerator.

Nutrition

Serving: 1g | Calories: 331kcal | Carbohydrates: 53g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 442mg | Fiber: 3g | Sugar: 28g