Paula Deen Coconut Poke Cake

This easy and delicious coconut poke cake, inspired by Paula Deen, is a creamy, moist dessert perfect for any occasion. With a fluffy cake base, rich coconut flavor, and a whipped topping sprinkled with flaked coconut, it’s a quick treat made with everyday ingredients. Serve chilled for a refreshing twist everyone will love!

Recipe Ingredients:

• 1 (15.25 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

How To Make Coconut Poke Cake?

1.  Prepare the Cake: Preheat your oven to the temperature indicated on the cake mix package. Prepare and bake the white cake mix in a 9×13-inch (23×33 cm) dish following the package directions.
2. Poke Holes in the Cake: Once baked and still hot, use a fork to poke holes evenly all over the surface of the cake.
3. Combine Coconut Mixture: In a bowl, mix together the cream of coconut and the sweetened condensed milk until fully combined.
4. Pour Over the Cake: Pour the coconut mixture evenly over the hot cake, letting it seep into the holes. Leave the cake to cool completely.
5. Frost the Cake: Once cooled, spread the thawed whipped topping evenly over the entire cake.
6. Add the Coconut Topping: Sprinkle the flaked coconut generously over the whipped topping, covering the surface.
7. Chill and Serve: Place the cake in the refrigerator to chill thoroughly before serving. Keep refrigerated for best results.

Recipe Tips:

• Use Room Temperature Ingredients: Let the cream of coconut and sweetened condensed milk come to room temperature before mixing. This helps them combine smoothly and soak into the cake more evenly.
• Poke Deep and Even Holes: Use the back of a wooden spoon or a fork to poke holes deep into the cake. The more holes, the better the coconut mixture will spread and make the cake moist.
• Let the Cake Cool Completely: Make sure the cake is fully cooled before adding the whipped topping. If it’s warm, the topping might melt and become runny.
• Toast the Coconut for Extra Flavor: If you want more flavor, lightly toast the flaked coconut in a dry pan or oven before sprinkling it on top. This adds a nutty, caramelized taste.
• Chill Overnight for Best Results: For the best texture and flavor, refrigerate the cake overnight. This allows the coconut mixture to fully absorb, making every bite rich and moist.

How To Store Leftovers?

• Refrigerate: First, let the leftover Coconut Poke Cake cool completely to room temperature. Cover the dish tightly with plastic wrap or foil, or transfer slices to an airtight container, and store in the refrigerator for up to 5 days.
• Freeze:  Coconut Poke Cake can be frozen. After cooling, wrap the cake (without whipped topping and coconut) tightly in plastic wrap and foil. Freeze for up to 2 months. To serve, thaw the cake in the refrigerator overnight, then add the whipped topping and coconut before serving

Nutrition Facts

• Calories: 297 kcal
• Total Fat: 14 g
• Saturated Fat: 12 g
• Cholesterol: 0 mg
• Sodium: 228 mg
• Potassium: 0 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 0 g
• Sugars: 30 g
• Protein: 3 g

Check out More Recipes:

• Paula Deen Eclair Cake
• Paula Deen Pancakes Recipe
• Paula Deen Gorilla Bread Recipe
• Paula Deen Homemade Ice Cream

Paula Deen Coconut Poke Cake

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: P Paula Deen Coconut Poke Cake

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings: 12 minutesCalories:297 kcal

Description

This easy and delicious coconut poke cake, inspired by Paula Deen, is a creamy, moist dessert perfect for any occasion. With a fluffy cake base, rich coconut flavor, and a whipped topping sprinkled with flaked coconut, it’s a quick treat made with everyday ingredients. Serve chilled for a refreshing twist everyone will love!

Ingredients

• 1 (15.25 ounce) package white cake mix
• 1 (14 ounce) can cream of coconut
• 1 (14 ounce) can sweetened condensed milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package flaked coconut

Instructions

1.  Prepare the Cake: Preheat your oven to the temperature indicated on the cake mix package. Prepare and bake the white cake mix in a 9×13-inch (23×33 cm) dish following the package directions.
2. Poke Holes in the Cake: Once baked and still hot, use a fork to poke holes evenly all over the surface of the cake.
3. Combine Coconut Mixture: In a bowl, mix together the cream of coconut and the sweetened condensed milk until fully combined.
4. Pour Over the Cake: Pour the coconut mixture evenly over the hot cake, letting it seep into the holes. Leave the cake to cool completely.
5. Frost the Cake: Once cooled, spread the thawed whipped topping evenly over the entire cake.
6. Add the Coconut Topping: Sprinkle the flaked coconut generously over the whipped topping, covering the surface.
7. Chill and Serve: Place the cake in the refrigerator to chill thoroughly before serving. Keep refrigerated for best results.

Notes

• Use Room Temperature Ingredients: Let the cream of coconut and sweetened condensed milk come to room temperature before mixing. This helps them combine smoothly and soak into the cake more evenly.
• Poke Deep and Even Holes: Use the back of a wooden spoon or a fork to poke holes deep into the cake. The more holes, the better the coconut mixture will spread and make the cake moist.
• Let the Cake Cool Completely: Make sure the cake is fully cooled before adding the whipped topping. If it’s warm, the topping might melt and become runny.
• Toast the Coconut for Extra Flavor: If you want more flavor, lightly toast the flaked coconut in a dry pan or oven before sprinkling it on top. This adds a nutty, caramelized taste.
• Chill Overnight for Best Results: For the best texture and flavor, refrigerate the cake overnight. This allows the coconut mixture to fully absorb, making every bite rich and moist.

Keywords:Paula Deen Coconut Poke Cake