Coconut Cream Poke Cake with Coconut Whipped Cream Frosting
This coconut cream poke cake is so moist, and it’s topped with coconut cream whipped cream frosting and sweetened coconut. A Coconut Lover’s DREAM come true!
Servings: 9 " layer cake
Calories: 528kcal
Ingredients
- Cake:
- 1 box of white cake mix
- 1 3.4 ounce box of instant vanilla pudding
- 1 1/4 cup milk
- 1/3 cup oil
- 3 egg whites
- 1 teaspoon coconut extract
- "Poke" Cream:
- 1- 15 ounce can coconut cream
- 1- 14 ounce can sweetened condensed milk
- Frosting:
- 1- 8 ounce package cream cheese softened
- 1/2 cup sugar
- 1 teaspoon coconut extract
- 1/2 teaspoon almond extract
- 2 cups heavy whipping cream
- 2 1/2 cups shredded sweetened coconut
Instructions
- Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.
- In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
- Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
- Combine ingredients for cream and set aside.
- While cakes are warm poke holes all over with a large fork or skewer.
- Pour cream mixture over the top of the cakes.
- Place in the refrigerator for about 5 hours, or overnight is even better.
- To make the frosting, cream together cream cheese, sugar and extracts until smooth.
- Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
- To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
- Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
- Place the second layer on top, frost, and top with remaining coconut.
Notes
- 1. This cake would be super easy to make as a 9x13, so if you're not looking for the presentation of the layers, I would recommend it! If you are making in a 9x13 you wouldn't have to worry about removing the layers from the pans after the cream mixture is added, just frost and top with coconut, and you're done!!
- 2. I got to thinking that every cake mix isn't the same, so the rule of thumb: Replace water with milk, add pudding of choice, add extract and leave the eggs and oil as per instructions on the box of cake mix!
- 3. Start with about 3/4 of the cream mixture. If the cakes are too wet, it makes them hard to move and stack.
Nutrition
Serving: 1g | Calories: 528kcal | Carbohydrates: 52g | Protein: 9g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Cholesterol: 65mg | Sodium: 331mg | Fiber: 2g | Sugar: 47g