Coconut Cream Poke Cake

Our Coconut Cream Poke Cake is all made from scratch filled with pudding, topped with whipped cream, and a coconut lover's dream cake.

After it's baked, holes are punched randomly throughout the top of the cake then the pudding of choice is slathered on top to fill the holes which is pretty simple to do.

The pudding can be made from scratch or by using a boxed brand you prefer found in a supermarket aisle with other like items.

Our pudding is rich with coconut milk, and egg yolks are the perfect filling we make this coconut cake throughout the summer months, and perfect for a backyard barbecue.

Photo byClaudia Lamascolo

Shopping List to Make Coconut Cream Poke Cake

• flour
• sugar
• baking powder
• salt
• milk
• canola oil
• coconut extract
• eggs
• water
• unsweetened coconut milk
• cornstarch
• egg yolks
• flaked, unsweetened coconut toasted
• vanilla extract
• butter
• heavy cream

Easy Instructions:

1. Cake Batter:
2. Place all dry ingredients in one bowl, and all wet ingredients in another.
3. Combine the two slowly.
4. Add the hot water using an electric mixer and beat scrapping the sides down until well blended around 3 minutes.
5. Pour into a greased 13 x 9 pan and bake for 30 minutes or until a toothpick comes out clean in the center.
6. Remove the cake from the oven and poke holes evenly with the back of a wooden spoon.
7. Make the pudding:
8. Directions: In a nonstick 1-quart saucepan, combine sugar, coconut milk, and milk.
9. Scald mixture. In a small mixing bowl, whisk the remaining milk and cornstarch together to make a slurry.
10. Whisk egg yolks with salt in a medium bowl.
11. Temper the yolks by adding scalded milk mixture to the yolks and whisking well.
12. Add yolk mixture and put back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes.
13. Remove from heat and add coconut, vanilla, and butter. Whisk until uniformly incorporated.
14. Making Toasted Coconut:
15. To toast coconut, spread it in an ungreased pan and bake in a 350-degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
16. Whipped Cream:
17. heavy cream
18. sugar to taste
19. Whip the cream until light and fluffy and holds on to the beaters
20. Assembly:
21. Pour the cooked cooled pudding over the coconut cake with poked holes.
22. Spread with whipped cream and garnish with toasted coconut.

Simple Steps for Making Coconut Cream Poke Cake Click here for Quantity and Instructions

Love Coconut? Try Some of These Recipes!

Coconut Cream Raspberry Tart

Coconut Macaroons

Coconut Cream Martini

Raspberry Coconut Cheesecake Bars