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Coconut Cream Pie Poke Cake

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Coconut Cream Pie Poke Cake is a traditional cake topped with my favorite old fashioned coconut cream pie filling, whipped cream and toasted coconut. The best of both worlds!

 

Coconut Cream Pie Poke Cake

 

Are you a coconut lover looking for a sweet dessert that is fun to make? This Coconut Poke cake is simple to make and fun! It is a nice change from a decadent chocolate dessert, while still satisfying your sweet tooth. 

Coconut Poke Cake is a traditional cake topped with my favorite old fashioned coconut cream pie filling, whipped cream and toasted coconut. The thick coconut cream pie filling sinks into the holes providing a burst of flavor in every bite of this Easy Coconut Cake. Yum! Is your mouth watering yet? Mine sure is.

I love this cake because it has all of the familiar flavors of Old Fashioned Coconut Cream Pie, but satisfies those who don’t love pie! If you love coconut, and cake, then give this Coconut Cream Poke Cake a try!

 

Coconut Cream Pie Poke Cake

 

Reasons you’ll love this Coconut Poke Cake: 

  • Homemade whipped cream! Everyone loves whipped cream, but nothing compares to homemade whipped cream. You’ll get to spread this all over the top of your coconut poke cake. 
  • The best pie, in cake form! The cake vs. pie debate is always alive and well. Even though I love Coconut Cream Pie, sometimes it is okay to give the cake lovers a chance. This Coconut Cream Cake is a really great compromise! 
  • It is super moist and delicious! The best thing about poke cakes is the extra flavor that is in each bite because of the flavors that you’ll pour into the holes. The pie filling that is absorbed into the cake makes this dessert extra scrumptious. 

 

Coconut Cream Pie Poke Cake

 

How do you make Coconut Poke Cake? 

There are three main steps to create the perfect coconut cream poke cake. Here’s what to do: 

  • The Cake: This is the easiest step. Make the white cake mix according to the directions on the box.  . 
  • The Coconut Cream Pie Filling: This coconut cream pie filling is my grandmothers recipe and will have you licking your plate clean.  This old fashioned coconut cream filling is to die for and takes this cake to the next level!
  • Top it off! Homemade whipped cream adds to the decadence of this cake!  So easy to make and tastes amazing! 

 

Coconut Cream Pie Poke Cake

 

How to make a poke cake? 

To make a poke cake, you first need to have a cake to poke! Make your cake according to package directions and then allow it to cool.  Poke holes in your cake and then set it aside until you’re ready to cover it with your chosen topping that will fill the holes in the cake with amazing flavors and extra deliciousness. 

What is a poke cake? 

Just like the name says, a poke cake is a cake you get to poke holes in! Once you poke the holes, you pour something scrumptious all over the cake and it fills in those holes.

Some popular fillings are sweetened condensed milk, pudding, jello, but really your creativity is the limit for what to fill those delicious cake holes with! Having holes poked and filled with flavor  makes the dessert even more luscious and delicious than just having delicious toppings! 

 

Coconut Cream Pie Poke Cake

 

How to poke holes in a poke cake: 

When I’m making this coconut cream pie poke cake, I poke holes in my cake using the end of a wooden spoon! Because we are pouring a thicker filling on top of the cake, having holes bigger than what a fork or toothpick could produce is ideal.

If you don’t have a wooden spoon you could always use the thick end of a chop stick, silverware handles (if they are round, not flat), or any other similar sized round object.

Can I freeze coconut poke cake? 

Sure! If you’re going to freeze your Coconut Poke Cake, I would recommend holding off on frosting and topping the cake. Make your cake, poke the holes, and cover it with the pie filling. Then cover your cake well, with several layers of foil, and freeze.

This cake should stay good in your freezer for up to 3 months. When you’re ready to eat it, defrost fully and cover it with your homemade whipped cream and coconut shavings. 

 

Coconut Cream Pie Poke Cake

 

Does Coconut Cream Poke Cake need to be refrigerated? 

Yes. This cake continues to taste fresh when you store it in the refrigerator. Cover with plastic wrap and refrigerate until you’re ready to serve. Remove from the fridge 30 minutes before serving. 

 

Coconut Cream Pie Poke Cake

 

Can you make this coconut poke cake ahead of time? 

Yes! This cake can be made ahead of time, just cover your cake with plastic wrap, or in an airtight container and refrigerate for 2-3 days until you’re ready to serve! Thaw if frozen or remove from the fridge 30 minutes before serving. 

 

Coconut Cream Pie Poke Cake

 

Coconut Desserts you’ll love:

  • Coconut Lime Macaroons
  • Crispy Coconut Oatmeal Cookies
  • Coconut Caramel Candy
  • Coconut Lime Bars
  • Coconut Lime Cupcakes
  • Caramel Heavenlies
  • Pineapple Coconut Macaroons
  • German Chocolate Cupcakes

Other Cake Recipes You’ll Love:

  • Banana Poke Cake
  • Old Fashioned Gingerbread
  • Strawberry Rhubarb Cake
  • Apple Cobbler Cake
  • Raspberry Lime Cake

This Coconut Poke Cake is delicious and satisfying. The holes in your cake will be filled with my grandmother’s old fashioned coconut cream pie filling, making this coconut cream cake a dream come true. Whether you’re serving this as a light and fluffy summer treat or mixing it up in the winter to create an echo of snow, this coconut poke cake is going to be your new favorite dessert! 

 

Yield: 24 Pieces of cake

Coconut Cream Pie Poke Cake

Coconut Cream Pie Poke Cake - sliced cake on plate ready to be eaten!


Cook Time
1 hour
Inactive Time
1 hour
Total Time
2 hours

Ingredients

  • 1 (15.25 ounce) white cake mix
  • 1 (14 ounce) can of coconut milk
  • 1 cup half and half or whole milk
  • 3/4 cup sweetened shredded coconut
  • 1/3 cup + 1/3 cup + 2 Tablespoons white sugar
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 1 Tablespoons butter,
  • 1 1/2 + 1/2 teaspoon vanilla extract
  • 1 1/2 cup heavy cream
  • Toasted coconut

Instructions

  1. Make cake mix according to package directions in a 9 x 13 pan. Allow to cool.
  2. Poke holes in cake with end of a wooden spoon, set aside.
  3. In a medium saucepan, combine coconut milk, milk, coconut, 1/3 cup sugar & salt. Bring to a simmer and stir occasionally.
  4. While mixture is cooking, in a separate bowl, whisk egg yolks, 1/3 cup sugar and corn starch.
  5. Once coconut milk mixture comes to a simmer, pour 1/2 cup into egg yolk mixture. Whisk quickly. Add additional 1/2 cup of coconut milk to egg mixture and keep whisking. You are bringing egg mixture up to temperature so the eggs don’t curdle.
  6. Pour egg mixture into coconut milk and continue whisking until mixture has thickened and a few bubbles have surfaced.
  7. Remove saucepan from heat and whisk in butter and vanilla.
  8. Set aside until mixture cools to a warm temperature, mixing every 5 minutes to help it cool quickly.
  9. Pour coconut cream mixture over cake, spread with spoon to make sure it covers entire cake. Allow to cool completely.
  10. Once cake is cooled, blend together 2 Tablespoons white sugar, 1/2 teaspoon vanilla, and heavy cream until stiff peaks form.
  11. Spread whipped cream over cake.
  12. Top with COOLED toasted coconut (can toast on stove or in oven).
  13. Serve immediately or cover with plastic wrap and refrigerate until ready to serve. Remove from fridge 1 hour before serving.

Originally  Posted: March 22, 2017

Reposted: April 1, 2020

 

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