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Triple Coconut Poke Cake

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Rate this recipe 4.3/5 (28 Votes)

Ingredients

  • CAKE
  • 1 (18.25-ounce) package white cake mix
  • 4 large egg whites
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 3 teaspoons coconut extract
  • 3/4 cup shredded coconut
  • TOPPING
  • 2 (3.4-ounce) package coconut instant pudding mix
  • 4 cups milk
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 3 teaspoons coconut extract

Details

Servings 12
Preparation time 15mins
Adapted from beyondfrosting.com

Preparation

Step 1

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.

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