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!
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.
The Best Coconut Cream Poke Cake Recipe
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
- 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
- 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.