Here are tips and tricks on how to make the best coconut cream poke cake.
This cake recipe is one of my personal favorites. After one bite, it will be one of yours also!
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.
It bakes in a 9 x13 in pan, so it is perfect for large family gatherings and entertaining.
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 for sharing the love!
Tips
I am all for sharing the love! Follow these tips on how to make coconut cream poke cake.
- 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, and moist coconut cream poke cake! You are welcome.
- After you make your cake, you will immediately poke holes in it with a fork. You can go a little crazy and take out some any hidden pent up anger. Just poke away.
- Then you will add a layer of the sweetened canned cream of coconut. 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 cream of coconut 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.
Note: DO NOT USE COCONUT MILK! If you use coconut milk in this recipe, you will have a runny mess.
Can you use a different pan than a 9x13 in baking pan for a poke cake?
You will want to use a 9x13 in baking pan for this cake recipe.
The cake is very dense and will be absorbing the cream.
After poking the holes, adding the cream, and topping with a true, thick coconut buttercream frosting; any other size cake might crumble.
Also, this cake is very rich. You want to serve smaller square sizes. A large, double cake slice might be a bit too rich.
Does coconut cake need to be refrigerated?
This coconut cake recipe has cream on the cake and butter in the frosting. Any cakes made with butter frosting and cream fillings should be covered and refrigerated.
I personally like my coconut cream poke cake cold, so I serve it cold. However, if you like yours served at room temperature, set it out 20 minutes before serving. Then refrigerate any leftovers.
Are you a big coconut lover like me? If you are, check out these tasty recipes with coconut:
- Rice Cooker Coconut Rice with Lime and Cilantro
- Pina Colada Rum Jello Shots
- French Coconut Pie
- Coconut Macaroons
- Chewy Coconut Cookies
Please leave me a comment below if you make this coconut cream poke cake and tell me what you thought about it. I would love to hear back, and so would my readers.
Also post your picture of your cake on Instagram or Facebook, and tag @aforkstale with #aforkstale hashtags! I will share with my followers! xoxo!
📖 Recipe
The Best Coconut Cream Poke Cake Recipe
Ingredients
For the Cake:
- 1 Classic White Box Cake I use Duncan Hines.
- 1 cup whole milk
- ⅔ cup butter
- 4 eggs
- ½ cup sour cream
- 15 ounces can cream of coconut
Frosting Ingredients:
- 3 cups powder sugar
- 1 cup butter softened at room temperature or 2 sticks of butter
- 1 teaspoon vanilla
- 2 tablespoons milk
- pinch of salt
- 8 ounces shredded coconut sweetened
Instructions
- Preheat oven to 350.
- Grease and flour 9x13in baking pan.
- Melt ⅔ cup butter.
- Blend cake mix, 4 eggs, ½ cup sour cream, and 1 cup milk. Beat with a mixer for 30 seconds, slowly adding in ⅔ cup melted butter. Then on medium speed for 2 minutes.
- Bake 23-28 minutes.
- Immediately poke holes with fork.
- Shake 15 ounce can cream of coconut really good, then open can.
- Pour and spread cream of coconut over the entire sheet cake.
- Cover and refrigerate 1 hour to completely cool.
Make the Frosting
- In a stand mixer, whip 2 sticks of softened butter (1 cup) on medium-high speed until very fluffy (about 5 minutes).
- Add in 3 cups of powdered sugar a little at a time beating on low speed to incorporate.
- Add in 1 teaspoon of vanilla, 2 tablespoons milk, and a pinch of salt. Mix until completely on low speed until completely incorporated.
- Adjust mixer to medium high speed. Beat until frosting is light, fluffy, and spreadable with no lumps.
- Spread frosting evenly on cold cake.
- Evenly top frosting with 8 ounces shredded coconut.
Fred Savell says
Great cake, although had to increase bake time to 35 minutes and the very middle was still under cooked.
Used a Betty Crocker White cake mix, this may have been the problem.
Marilyn says
Is cream of coconut sweetened? I've never used ir, so I don't know if there are 2 kimds----sweetened & unsweetened. TY for your help by responding.
Katie Crenshaw says
Yes. It is very sweet and thick. Usually it comes in a can, but also can come in a plastic bottle. I find it easier by the drink mixes because people use it to make homemade pina coladas.
Shirley says
Easy and delicious!
Debbie says
Coconut cake rated A+++
Excited to try with homemade lemon curd as part of filling or part of topping!! Love lemon curd and coconut ... together it has to be ???????
Mary says
My little Granddaughter told her friend; Grandmother is a good cooker! I have made this cake a few time with nice results every time. So much better then other so called poke cakes. So you are a good cooker too. Thank you for the recipe!
Alice Norris says
I love toasted coconut. How would that be rather than the plain coconut for the frosting?
sue richardson says
This is a terrific cake...not one complaint...I used less sugar in frosting however knowing cake would be sweet...no leftovers. What do you think about using a bundt or tube pan instead?
Katie says
I honestly do not know how it would turn out in a bundt cake. I know you would want to adjust the time. I am not the best at bundt cakes, but if you try it, please let me know if it turns out well.
karrie @ Tasty Ever After says
Coconut cake is one of my favorites and I NEVER make it. I don't know why...oh yes I do, because I'll eat the whole thing by myself! Although I could make this one and take it to a July 4th party IF I wanted to share it.
Cynthia says
I am a fan of poke cakes. My family loves them. I am always happy to find new recipes. This will make a great summer treat!
Mary says
My Grandfather's favorite cake was coconut, my Mother made the most beautiful 3 layer cakes with toasted coconuts on the top. He’s been gone for over 10 years now and I think it’s been that long since I’ve had any myself. Your French Coconut Pie looks delicious. I don’t use box cake either Katie, where’s they and fun in that. Thanks for all the helpful tips 🙂
Jacqueline Meldrum says
It looks wonderful and I'd be happy to share it. I am still rather puzzled by the whole using cake mix thing, when cake is so easy to make fresh. People don't really use cake mix here in the UK. I'm not picking fault with it, I just wonder why it is such a big thing in the US? I've never been able to get my head around it. I wonder if it is because people don't tend to use scales to measure ingredients. I'd be interested to know.
Carie Corry says
Unfortunately, I think it’s because we like things packaged, and easy...in general. Sad, I know.c
Lisa | Garlic & Zest says
Coconut Cake has always been one of my favorites -- but yours with that can of cream of coconut is the coco-nuttiest! Fab!
Michelle @ Vitamin Sunshine says
I love coconut-- my fav dessert for sure! And Goya products are amazing. This is a beautiful cake!
Patty @ Spoonabilities says
This cake would be such a perfect dessert for a summertime dinner party. Thanks for sharing it!