Over Memorial Day weekend we were having friends over to play games and since we had extra people here to help taste I thought I would try out a new recipe I’ve had my eye on. Coconut Cream Poke Cake. I originally saw it on Jamie Cooks it Up! (yes can you tell I LOVE her recipe’s!)
This cake was delicious, easy to mix up and perfect for my toddler to help me with! (Please note that didn’t help with taking many marvelous pictures though!)
A full 24 hours after I had made it it tasted even better than the 3-4 when we first tried it too.
So if you have a summer party and need a treat this is sure to be a winner!
Coconut Cream Poke Cake
from: Jamie Cooks it up!
- 1 box white cake mix (I used Betty Crocker)
- 3 – 3.4 oz boxes instant coconut cream pudding
- 1/3 cup flour
- 1 1/2 cup water
- 1 tsp coconut extract
- 4 eggs
- 1/3 cup oil
- 1/3 cup sour cream
- 4 cups milk
- 2 cups sweetened flaked coconut
- 1 – 8 oz container cool whip thawed
1. Preheat oven to 350 degrees.
2. Dump cake mix, 1 box of Coconut Cream instant pudding and 1/3 cup flour into mixer. Gently mix for a few seconds to combine.
3. Add 1 1/2 cups water, 1 tsp coconut extract, 4 eggs, 1/3 cup oil and 1/3 cup sour cream. Blend together on low speed for 1 minute. Scrape the bottom of the bowl and then beat on medium speed for 2 minutes or until the batter is nice and glossy.
4. Spray a 9×13 pan with cooking spray and pour batter in. Place in oven and bake 35-40 minutes or until a toothpick comes out clean.
5. Remove the pan from the oven and let the cake cook for 10 minutes.
6. Spread 2 cups coconut out on a large cookie sheet and place in oven to toast coconut. It should take about 10 minutes. Be sure to stir a few times while baking. Special Note: Be sure to let the fumes escape for a few seconds when you first open the oven!
7. After cake has cooled for 10 minutes take a wooden spoon and poke holes in the cake with the end. (This was my toddlers FAVORITE PART!)
8. Then mix the pudding. In a stand mixer pour 4 cups of milk and 2 boxes of Coconut Cream pudding. With the whisk attachment whip for about 10 minutes or until it thickens.
9. Pour the pudding over the cake.
10. Spread it out with a knife.
11. Take your Cool Whip and carefully scoop it onto the pudding and spread it out evenly as well.
12. Sprinkle the cooled, toasted coconut over the top.
13. Place pan in the fridge and let set and chill for at least an hour and up to 24 hours before you serve.
14. Eat and enjoy! (we were so busy eating I totally spaced a picture of a slice of this delicious cake! Hopefully I have better luck next time.)