Best Coconut Poke Cake Recipes

COCONUT POKE CAKE

Steps:

• Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
• Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

CREAM OF COCONUT POKE CAKE

Steps:

• Preheat oven to 350 (or as Directed on Cake Mix).
• Mix together Cake Mix, Eggs and Oil (as per cake mix instructions).
• Once you have the cake mixed, stir in 1/2 - 1 cup of coconut.
• Pour batter into a 9 x 13 baking pan.
• Bake Cake according to instructions on box, or until it passes the toothpick test.
• Remove cake from oven, and give it just a few minutes to cool a little.
• While cake is still warm, poke holes in it. I use a serving fork to make big enough holes, so all the yummy cream of coconut can really get into the cake.
• Shake the Cream of Coconut very well to make sure the juice and the coconut are mixed well, you may even have to stir a little bit with a spoon after you open the can.
• Pour Cream of Coconut all over the warm cake, make sure to get around the edges too.
• Allow cake to cool and soak up all of the juice, I usually let mine sit overnight.
• Ice with Cool Whip and then put remaining coconut on top.
• If you want you can tint the coconut on top with food coloring for any holiday.

OKLAHOMA COCONUT POKE CAKE

Steps:

• Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan., Meanwhile, in a small bowl, mix cream of coconut and milk. Remove cake from oven; place on a wire rack. Using a wooden skewer, pierce top of cake to within 1 inch of edge; twist skewer gently to make slightly larger holes. Spoon milk mixture evenly over cake, being careful to fill each hole. Cool completely., Spread whipped topping over cake; sprinkle with coconut. Refrigerate until serving.

RASPBERRY COCONUT POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon.
• Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
• Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
• Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

COCONUT CLOUD POKE CAKE

Steps:

• Preheat oven to 350° and grease a 9x13" baking pan.
• Prepare cake mix by blending together mix, water, oil and eggs at low speed of mixer until moistened.
• Beat at medium speed for 2 minutes; pour into prepared pan and bake for approximately 30 minutes or until tests done.
• While cake is baking, bring milk, sugar and half of coconut to a boil, then immediately remove from heat.
• Remove cake from oven and poke holes in cake with fork or skewer.
• Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
• Let cake cool completely at room temperature,, then spread with whipped topping and sprinkle with remaining coconut.
• Refrigerate until serving time.
• Note: You can also use another brand of cake mix; just follow directions and ingredients on the box and bake accordingly.

COCONUT POKE CAKE

Steps:

• Prepare and bake white cake mix according to package directions.
• Remove cake from oven.
• While still hot, using a utility fork, poke holes all over the top of the cake.
• Mix cream of coconut and sweetened condensed milk together.
• Pour over the top of the still hot cake.
• Let cake cool completely then frost with the whipped topping and top with the flaked coconut.
• Keep cake refrigerated.
• Note: The only changes I made to this recipe were to add 4 egg whites instead of 3 to the cake mix.

HAWAIIAN COCONUT POKE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease 9 X 13 baking dish with cooking spray. Set aside.
• 2. Drain crushed pineapple, reserving juice, and set aside. Pour reserved pineapple juice into measuring cup, then fill with water to 1 cup
• 3. Prepare cake mix according to package instructions, using reserved pineapple water mixture.
• 4. Pour batter into baking dish and bake 25-30 minutes.
• 5. In seperate bowl, whip pudding with half and half until just thickened.
• 6. Remove cake from oven and with handle of wooden spoon, poke holes over cake. Pour half of pudding mixture over warm cake. Add reserved pineapple to remaining pudding mixture and stir, then pour over top of cake.
• 7. Chill in refrigerator until set.
• 8. If using, place macadamia nuts on a baking sheet and toast in 350 degree oven for 5 minutes. Rough chop when cooled and set aside.
• 9. For frosting stir thawed whipped frosting until smooth. Frost cake. and sprinkle with coconut and nuts if using. Chill until ready to eat.

COCONUT RASPBERRY POKE CAKE

Steps:

• Preheat oven and prepare the cake according to package directions. Pour the batter in a 9x13 pan and bake for the allotted time on the package.
• Remove the cake from the oven and allow to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway.
• Combine raspberry gelatin and hot water until dissolved. Pour evenly over the cake, filling in the holes.
• In a small bowl, microwave raspberry preserves until easy to spread, about 30 seconds. Pour on top of the cake and spread evenly.
• Top with Cool Whip and shredded coconut. Refrigerate for at least 4 hours before serving.

PINEAPPLE COCONUT POKE CAKE

Steps:

• 1. Prepare cake as directed. (I used the pineapple juice in the place of the water). Cool.
• 2. Poke holes in top of cake. Drain pineapple and spread over top of cake.
• 3. Mix pudding, cream cheese and milk. Spread over pineapple. Top with Cool Whip. Sprinkle coconut over the top.

TOASTED COCONUT AND CARAMEL-HOT FUDGE POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
• In small microwavable bowl, microwave hot fudge topping uncovered on High about 15 seconds or just until pourable. Pour sauce over warm cake, spreading evenly with rubber spatula. Grab the pan with both hands, and whack it against the counter two times. This is to help the fudge topping sink down into the holes. Cover the cake, and place in the fridge 10 minutes to set up slightly.
• In medium bowl, toss 1 1/2 cups of the toasted coconut and 1/4 cup of the caramel topping. Remove cake from the fridge, and pour remaining caramel topping over the cake, reserving 2 tablespoons for drizzling later. Use your hands to shake cake pan from side to side to help evenly distribute caramel over cake. Top with caramel-coated coconut in an even layer.
• Sprinkle with remaining toasted coconut, and drizzle with reserved caramel topping. Cover loosely; refrigerate about 2 hours or until chilled. Store covered in refrigerator.

COCONUT CREAM POKE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 F. Grease and flour a 13x9" baking dish. Set aside. Crumble the coconut into a mixing bowl and set aside at room temperature. In a separate small bowl, combine the cream of coconut and sweetened condensed milk then refrigerate until needed. (Reserve the leftovers for another time). In a large mixing bowl, whisk together the cake mix and dry pudding mix. Add the eggs, oil, whole milk, and vanilla; using a hand mixer, beat the mixture for 2 1/2 minutes on medium-high speed. Pour batter into the prepared pan. Bake for 30-33 minutes or until center tests done with a toothpick. Poke holes about 1 inch apart in the top of the hot cake with the end of a wooden spoon then slowly spoon the condensed milk mixture over the top. Cool cake completely on a wire rack. Frost cooled cake with the Cool Whip; then sprinkle the coconut over the top. Refrigerate at least 4 hours before serving.

MANGO-COCONUT POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
• Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup mango juice to boil. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in remaining mango juice; carefully pour over cake. Refrigerate 3 hours.
• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Unmold cake onto cutting board; cut crosswise in half with serrated knife. Place 1 cake piece, top side down, on plate; spread with thin layer of COOL WHIP mixture. Cover with remaining cake piece, top side up. Frost top and sides of cake with remaining COOL WHIP mixture. Gently press coconut into sides of cake.
• Cut mango into thin slices, then arrange on top of cake just before serving.

TRIPLE COCONUT POKE CAKE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350° F. In a mixing bowl, combine white cake mix, egg whites, oil, milk and coconut extract. Mix until all ingredients until thoroughly mixed. Bake cake in 9x13" for 20-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes. While the oven is still on, toast the coconut. Spread out on a baking sheet that is lined with parchment paper or baking mat. Bake until coconut starts to turn golden brown. Remove from oven and allow to cool. While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. When the cake has cooled, prepare the pudding layer by mixing instant coconut pudding with 4 cups of cold milk. Before the pudding sets, pour it over the top of the cake slowly and put the cake in the fridge to let the pudding set, about 15 minutes. The longer it sets the better. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I use.). In cold mixing bowl, pour in heavy whipping cream and beat on medium speed for about 3 minutes. Add powdered sugar and coconut extract. Mix and increase speed to medium high. Beat until stiff peak form. Spread whipped cream over the top of cake. Sprinkle with toasted coconut. This cake must stay refrigerated.

COCONUT POKE CAKE

Steps:

• 1. Bake white cake as directed on box using a 9x13 greased cake pan
• 2. while cake is baking mix together coconut cream and condensed milk until well blended
• 3. When cake is done remove from oven and with a large fork poke holes evenly all over the cake. while still hot pour the cream of coconut and condensed milk mixture over the entire top of cake.
• 4. Cool Completely and frost with whipped topping, sprinkle coconut over top.Store in refrigerator

COCONUT POKE CAKE

Steps:

• 1. Prepare white cake mix as directed on package directions. Beat coconut extract into the cake batter and pour batter into a greased and floured 9x13-inch baking dish. Bake cake according to package directions. Remove cake from oven. While still hot out of the oven, use a drinking straw to poke holes about an inch apart on the cake surface.
• 2. Mix cream of coconut and sweetened condensed milk together. Slowly pour the creamy coconut mixture all over the top of the hot cake and let it soak into the cake.
• 3. Let the cake cool completely, then frost to top with the whipped topping, and then sprinkle the flaked coconut over the whipped topping.
• 4. Keep cake refrigerator until ready to serve.

COCONUT POKE CAKE

Steps:

• Make the yellow cake mix as package directions and bake in a 9x13-inch baking pan.
• Mix the cream of coconut and sweetened condensed milk.
• When cake is done, poke holes in cake with skewer. Pour the condensed milk mixture over the cake evenly until all is used.
• Let the cake cool. Mix the coconut and cool whip and spread over the cake. Chill all leftovers.