This is a recipe and tutorial on how to make the best Coconut Cream Poke Cake.
I love a good cake, especially if it is moist and creamy. In this recipe, I am going to give you my tips and tricks on how to make the Best Coconut Cream Poke Cake. This cake has turned into one of my personal favorites. After you take a bite, it will become one of yours also!
I have become obsessed with coconut. As a child I really didn’t like it. I can’t imagine why now. If I have to bring a dessert to a get-together, I often whip up my French Coconut Pie. It is so easy to make; but most importantly it is rich, creamy, sweet, and absolutely delicious. My friends will assume I worked hard on it. That always makes me laugh, because it takes less than 10 minutes to throw together and then it just bakes….
One of my favorite cakes since visiting Maxi B’s in Greensboro, NC has been their Coconut Cream Cake. They are responsible for my fondness of coconut.Their cake is INCREDIBLE!!!! Ever since I tired it, I have been trying to figure out their recipe….
I have come close. Very close. I however made a sheet cake version rather than a layer cake. First of all, it is much easier to make that way. Second, you can share with more people. I am all about sharing the love!
First of all, I use a box cake mix. Don’t wince and run off! I could make the cake completely from scratch. Sometimes it is necessary. In this case, it is much easier, less time consuming, and quite frankly more moist starting with the box. I used the Duncan Hines Classic White. The trick is to substitute milk for the water, substitute the butter for oil, add in an extra egg and sour cream. The result: The most perfect, dense, moist, buttery cake! You are welcome.
Then you will add a layer of the canned coconut cream. This will make your cake creamy. This also will be what separates this coconut cake from the other coconut cakes. And this will be why everyone will ask you to make this cake again.
Next, you let the cake cool. Cover it and put it in the refrigerator for an hour. You want the coconut cream to set in before frosting it.
The last step is making homemade frosting. Do not use the store bought stuff. It won’t be good. Making the frosting is worth the extra step, I promise. Enjoy! xoxo
- 1 Classic White Box Cake (I use Duncan Hines.)
- 1 cup whole milk
- ⅔ cup butter
- 4 eggs
- ½ cup sour cream
- 15 oz can cream of coconut
- For Frosting:
- 3 cups powder sugar
- 1¼ cup stick butter, softened
- 1 tsp vanilla
- 2 tbs milk
- pinch of salt
- 8 oz shredded coconut
- Preheat oven to 350.
- Grease and flour 9x13in baking pan.
- Melt butter.
- Blend cake mix, eggs, sour cream, and milk. Gradually add in melted butter.
- Bake 23-28 minutes.
- Immediately poke holes with fork.
- Shake cream of coconut really good, then open can.
- Pour and spread coconut cream over the entire sheet cake.
- Cover and refrigerate 1 hour to completely cool.
- Meanwhile make frosting.
- In a big bowl, mix powder sugar and softened butter.
- Add in vanilla, milk, and salt. Mix until completely spreadable and no lumps.
- Spread evenly on cold cake.
- Evenly top with shredded coconut.
- I like my cake cold, so I keep it in refrigerator. If you prefer yours room temperature, store in refrigerator, then set out 20 minutes before serving.