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 minutesmins
Cook Time35 minutesmins
Additional Time1 hourhr
Total Time1 hourhr45 minutesmins
Cuisine: American
Keyword: Coconut Pudding Poke Cake
Servings: 9x13
Calories: 331kcal
Author: Michaela Kenkel
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Ingredients
1box yellow cake mix + eggsoil and water to prepare according to package instructions
1 1/2teaspoonscoconut extract
4cupsmilk
23.4 ounce boxes of coconut pudding
2packages Dream Whipprepared according to package instructions + 1/2 teaspoon coconut extract
2cupstoasted 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.