Most Popular Coconut Poke Cake Recipe – Ocean Recipe

This Coconut Poke Cake is considered the most popular creamy cake recipe that is made from scratch. Coconut cake is usually soaked with sweetened condensed milk and specific cream of coconut, and then it’s topped with the best quality coconut whipped cream. In short, it’s a coconut lover’s dream!

However, caramel coconut poke cake is one of the easiest cakes to put together. You have to mix your dry ingredients and then wet ingredients separately, combine them, add some quantity of water, and bake. You will get a super moist and fluffy, delicious cake. No doubt, lemon coconut pokes cake is one of those recipes that you always require in your home kitchen. It’s the best and perfect holiday favorite cake.

Important Tips for coconut poke cake with milk and sugar:

• First of all, your eggs need to be at room temperature.
• You need to be sure that you get cream of coconut, not coconut milk. In case, if you’re not a fan of that much coconut, then you can use two cans of sweetened condensed milk instead.
• Thirdly you can omit the coconut extract or add some quantity of vanilla if you want. You can also get coconut extract here or commonly, it’s on the cake aisle by the best quality of vanilla extract at the grocery store.

Ingredients of super-easy coconut cake:

• 1 (15.25 ounce) of yellow cake mix
• One cup water
• Half cup vegetable oil
• Three eggs
• Half cup sweetened flaked coconut

For the pudding

• One (3.4 ounces) package of instant coconut cream pudding mix
• Two cups of milk

For the topping

• One (8 ounces) container frozen whipped topping, thawed
• Toasted coconut for garnish

Instructions:

Step #1

First of all, preheat your oven to 350°F. Then you have to grease a 13×9-inch cake pan. Set it aside for some time.

Step #2

In a large-size bowl, you have to beat together the cake mix, freshwater, oil, eggs, and coconut with an electric mixer for almost two minutes. Then, pour the cake batter into the prepared pan, and bake it for thirty minutes or until a toothpick inserted in the center comes out fully clean.

Step #3

In this step, you have to allow the cake to cool for fifteen minutes. By using a straw or the simple handle of a wooden spoon, you have to poke holes across the cake, spaced every inch or so, halfway into your cake.

Step #4

In a medium-size bowl, just whisk together the pudding mix and milk it for two minutes. After that, just pour it evenly over the cake, and making sure the mixture gets into the holes. You can evenly top with the whipped topping.

Step #5

Lastly, you have to cover the cake and refrigerate it for at least two hours, but preferably overnight for the best taste. Before serving to your family, just top it with toasted coconut.