Coconut Cream Poke Cake
Coconut Cream Poke Cake is a delightful dessert that combines the light flavors of coconut and pineapple with a moist vanilla cake. This treat is perfect for summer gatherings, birthday parties, or just a sweet addition to any meal. With its creamy topping and chewy texture, every bite feels like a mini vacation.
Why Make This Recipe
There are many reasons to make Coconut Cream Poke Cake. First, it’s easy to prepare, even for beginners. The recipe requires minimal ingredients, most of which you may already have in your pantry. Second, this cake is delicious and perfect for coconut lovers. Lastly, it can be made ahead of time and stored in the fridge, making it a great stress-free option for entertaining guests.
How to Make Coconut Cream Poke Cake
Making Coconut Cream Poke Cake is simple and straightforward. Follow these steps, and you will have a tasty dessert ready to impress!
Ingredients
- 1 box of vanilla cake mix
- 1 cup of coconut milk
- 1 cup of sweetened shredded coconut
- 1 container of whipped topping
- 1 cup of sweetened condensed milk
- 1 cup of crushed pineapple (drained)
- 1 tsp of vanilla extract
- 1/2 cup of powdered sugar
Directions
- Bake the vanilla cake mix according to package instructions. Allow it to cool for about 10 minutes.
- Poke holes in the cooled cake using a fork.
- In a bowl, mix the sweetened condensed milk, coconut milk, and vanilla extract. Pour this mixture over the poked cake.
- Spread crushed pineapple over the cake, followed by the shredded coconut.
- Top with whipped topping and sprinkle additional shredded coconut on top.
- Refrigerate for at least 4 hours or overnight before serving.
How to Serve Coconut Cream Poke Cake
To serve Coconut Cream Poke Cake, simply slice it into squares and place them on dessert plates. You can add a fresh slice of pineapple or a cherry on top for a decorative touch. This cake is best served chilled and pairs great with a cup of coffee or a cold drink.
How to Store Coconut Cream Poke Cake
Store any leftover Coconut Cream Poke Cake in an airtight container in the refrigerator. It can stay fresh for up to 3 days. Make sure to keep it chilled, especially in warm weather, to maintain its creamy texture.
Tips to Make Coconut Cream Poke Cake
- Ensure that you poke enough holes in the cake so the filling can soak in well.
- Use full-fat coconut milk for a richer flavor.
- Feel free to adjust the sweetness by adding more or less powdered sugar to the whipped topping.
Variation
You can easily customize this cake. Try adding crushed macadamia nuts for extra crunch, or swap the crushed pineapple for diced mango for a tropical twist!
FAQs
1. Can I use a different cake mix?
Yes, you can use any flavor of cake mix you prefer, but a vanilla or coconut cake mix works best.
2. Is it necessary to refrigerate the cake?
Yes, refrigerating the cake for at least 4 hours allows the flavors to meld together and makes the cake easier to slice.
3. Can I freeze Coconut Cream Poke Cake?
Freezing is not recommended due to the whipped topping’s texture. However, you can freeze the cake before adding the toppings, then add them after thawing.
