A dreamy, delicious coconut cake that will have you coming back for seconds! Creme of coconut is baked into a fluffy white cake making it super moist. The cake is then topped with coconut whipped cream and toasted coconut for the ultimate coconut treat!
Since my son was born, we make it a point to travel back to South Dakota every summer. Nearly all of our family resides there, including my grandparents, parents, all of my brothers and their family, as well as Jason’s mom, and siblings. When we go back we are typically there for at least a couple weeks, as it takes us that long just to see all of our family members. This summer was a special one, as we celebrated my grandparents 60th wedding anniversary. There was a big weekend celebration, that included a nice open house reception where all of my grandparents kids, grand kids and great grand kids were in attendance. It was a wonderful time, and there were so many people there that we had not seen in years. It will definitely be a time to remember.
For the open house, my mom arranged to have a dessert bar for all of the guests. It was quite the sweet feast! One of the desserts that was enjoyed (and quickly disappeared!) was this delicious Coconut Cream Poke Cake. It is INCREDIBLE!! In fact, this was one of several desserts that was served, and many people that had it were immediately asking for the recipe. The originator of this recipe comes from my sister-in-law’s mother, Mavis Beckers. Mavis has made this delicious cake many times for their ladies league golf group back in Burke, and it is always enjoyed by everyone in the clubhouse!
This cake is quite easy to put together, it just involves a few steps, and some ingredients that make it extra amazing! You’ll start with a simple, white cake mix. Mavis informed us to NOT to use an “extra moist” mix, and we found out why – this cake ends up being wonderfully moist with the extra ingredients.
One of the extra ingredients that makes this cake amazing is this Cream of Coconut. Cream of Coconut or crema de coco is typically found in the Hispanic foods section of your grocery store. You’ll use this entire can, as it is divided into 3, 1/2 cup portions – 1/3 in the cake batter, 1/3 drizzled on top of the hot cake, and the final 1/3 folded into the whipped topping. Not only does the cream of coconut provide fantastic coconut flavor, it also makes the cake incredibly moist. Make sure you are not purchasing coconut milk, or coconut water.
**Please note that I was not paid by Goya, or any other manufacturer of Cream of Coconut, for this post.
After the cake comes out of the oven, you’ll poke holes in the cake with the back end of a wooden spoon. Then while the cake is still hot, drizzle a portion of the coconut cream over the top and into the holes of the cake. You’ll then refrigerate the cake. Once the cake is cooled, you’ll top the cake with whipped topping that includes the final portion of the coconut cream. Lastly, top the cake with coconut. I toasted just a portion of the coconut, simply for a little color. You can toast it all, or keep the sweetened coconut flakes completely untoasted.
This cool, delicious cake is such a wonderful dessert for any occasion. It’s perfect for a pot luck, a sweet treat to share at the office, and also makes for a fantastic shower dessert.
I love how the coconut whipped topping goes into the holes of the cake, making it super moist and delicious. You’ll discover that every bite of this cake is loaded with moist, sweet coconut cream. The coconut on top adds a wonderful texture to the cake and completes the cake perfectly!
Here’s the recipe for this amazing Coconut Cream Poke Cake:
- 1 white cake mix (NOT a “moist” mix)
- 1 (15 oz) can Goya Coconut Cream, divided into 3 – 1/2 cup portions
- 1 1/2 c. water
- 2 egg whites
- 1/2 c. oil
- 1 (8 oz.) container, frozen whipped topping, thawed
- 1 c. sweetened coconut flakes (toasted or untoasted)
- Preheat oven to 350 degrees. Spray a 9×13″ pan with non-stick baking spray. Set aside.
- With a hand or stand mixer, mix the cake mix, 1/2 c. of coconut cream, water, egg whites and oil. Mix batter until smooth. Pour into the prepared pan, and bake for 26-28 minutes until golden brown.
- Remove cake from oven. Using the back end of a wooden spoon, poke holes in the cake. While cake is still hot, drizzle the cake with the second 1/2 c. portion of the coconut cream, making sure to drizzle into the holes and on top of the cake. Refrigerate the cake for at least 1 hour, or until completely cooled.
- Fold together the remaining 1/2 c. of coconut cream into the thawed container of whipped topping. Spread evenly over the cake. Top with the coconut flakes. Slice and enjoy. Refrigerate any leftovers.
We had an amazing time while we were back in South Dakota. Spending time with family and friends always makes the summer memorable. Having a great dessert to enjoy, just makes the times even sweeter, literally! Enjoy! ~Erin