The Best Coconut Cream Poke Cake Recipe

Tips & tricks on how to make the coconut cream poke cake. This cake recipe is my personal favorites. After one bite, it will be one of yours also!

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings

Calories 403kcal

Author Katie Crenshaw

Ingredients

For the Cake:

1 Classic White Box Cake I use Duncan Hines.
1 cup whole milk
2/3 cup butter
4 eggs
1/2 cup sour cream
15 oz can cream of coconut

Frosting Ingredients:

3 cups powder sugar
1 cup butter softened at room temperature or 2 sticks of butter
1 tsp vanilla
2 tbs milk
pinch of salt
8 oz shredded coconut sweetened

Instructions

Preheat oven to 350.
Grease and flour 9x13in baking pan.
Melt 2/3 cup butter.
Blend cake mix, 4 eggs, 1/2 cup sour cream, and 1 cup milk. Beat with a mixer for 30 seconds, slowly adding in melted butter. Then on medium speed for 2 minutes.
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 stand mixer, whip 2 sticks of softened butter 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 tsp of vanilla, 2 tbs 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, fluffly, and spreadable with no lumps.
Spread frosting evenly on cold cake.
Evenly top frosting with 8 oz shredded coconut.

Notes

Note: DO NOT USE COCONUT MILK! If you use coconut milk in this recipe, you will have a runny mess. Make sure you use coconut cream!

Note: 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.

Nutrition