Coconut Cream Poke Cake

Coconut Cream Poke Cake (sometimes called coconut custard cake). It has a moist vanilla cake base, a creamy pudding layer, and toasted coconut on top.

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🥥 Coconut Cream Poke Cake

Ingredients

For the Cake:

• 1 box white or yellow cake mix (or homemade vanilla cake)

• Ingredients listed on the box (usually eggs, oil, water)

(If making from scratch instead, let me know and I’ll include that version.)

For the Filling:

• 1 (14 oz) can sweetened condensed milk

• 1 (14 oz) can cream of coconut (like Coco López)

• 1 (3.4 oz) box instant vanilla pudding mix

• 1 ½ cups cold milk

Topping:

• 1 ½ cups sweetened shredded coconut

• 1 container whipped topping (Cool Whip), thawed
  — or 1 ½ cups freshly whipped heavy cream

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Instructions

1. Bake the Cake

   • Prepare cake according to package directions in a 9×13-inch pan.

   • Let cool for about 10–15 minutes.

2. Poke Holes

   • Use the handle of a wooden spoon to poke holes all over the warm cake.

3. Make the Coconut Filling

   • Whisk together sweetened condensed milk and cream of coconut.

   • Pour evenly over the cake, letting it soak into the holes.

4. Add Pudding Layer

   • Whisk pudding mix with cold milk until thick.

   • Spread evenly over the cake.

5. Chill

   • Refrigerate at least 2 hours (overnight is even better).

6. Toast the Coconut

   • Spread shredded coconut on a baking sheet.

   • Bake at 350°F (175°C) for 5–8 minutes, stirring occasionally, until golden brown.

   • Cool completely.

7. Top & Serve

   • Spread whipped topping over the chilled cake.

   • Sprinkle generously with toasted coconut.

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💡 Tips

• For extra coconut flavor, add ½ teaspoon coconut extract to the pudding.

• If you love texture, mix some toasted coconut directly into the whipped topping.

• This cake is best served cold.

If you’d like, I can also give you:

• A fully homemade (no box mix) version

• A smaller 8×8 pan version

• Or a pineapple coconut variation 🍍