A poke cake is a simple dessert that involves baking a cake and then poking holes in it to allow a flavored filling to seep in. This technique results in a moist cake that is bursting with flavor. In the case of Coconut Cream Poke Cake, the filling consists of a creamy mixture that enhances the cake's coconut flavor.

To create this Coconut Cream Poke Cake, you will need the following ingredients:

For the Cake:

1 box white cake mix (15.25 oz)
3 large eggs
1 cup milk
½ cup vegetable oil
1 box coconut cream instant pudding mix (3.4 oz)

For the Filling:

1 can cream of coconut (15 oz)
1 can sweetened condensed milk (14 oz)

For the Topping:

8 oz container of Cool Whip (thawed)
Sweetened coconut flakes (for garnish)

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Baking Pan: Grease a 9x13 inch baking pan with cooking spray.
Mix the Batter: In a large bowl, combine the white cake mix, eggs, milk, vegetable oil, and coconut cream pudding mix. Beat until smooth.
Bake: Pour the batter into the prepared pan and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.

Poke Holes: Once the cake is baked, remove it from the oven and use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake.
Prepare the Filling: In a medium bowl, mix the cream of coconut and sweetened condensed milk until well combined.
Pour the Filling: Slowly pour the coconut mixture over the warm cake, ensuring it seeps into the holes. Allow the cake to cool completely.

Chill the Cake: Once cooled, cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
Top the Cake: After chilling, spread the Cool Whip over the top of the cake and sprinkle with sweetened coconut flakes.

Use Cream of Coconut: Ensure you use cream of coconut rather than coconut milk or coconut cream. Cream of coconut is sweet and thick, perfect for this recipe.
Chill Time: For the best flavor, allow the cake to chill for at least 8 hours. This gives the cake time to absorb the coconut filling fully.
Toasting Coconut: If you prefer a richer flavor, you can toast the sweetened coconut flakes in the oven at 325°F for about 3-5 minutes until golden brown.

Yes, you can substitute the white cake mix with yellow cake mix for a slightly different flavor profile.

When stored in the refrigerator, this cake can last for up to 5 days. Just cover it with plastic wrap to keep it fresh.

While it can technically be frozen, the texture may change once thawed. It’s best enjoyed fresh or within a few days of making it.

This Coconut Cream Poke Cake is a delightful dessert that is sure to become a favorite at any gathering. With its moist texture, creamy coconut filling, and fluffy topping, it’s a tropical escape in every bite. Whether you’re hosting a summer picnic or celebrating a special occasion, this cake is an easy and delicious choice. Give it a try, and watch it disappear from the dessert table!