Nothing says comfort quite like a homemade dessert that combines the sweetness of cake with the creamy indulgence of pudding. This Coconut Pudding Poke Cake is a delightful treat that will transport you to a tropical paradise with every bite. The moist coconut cake pairs perfectly with the luscious layers of pudding and whipped cream, making it a truly irresistible dessert. Whether you’re hosting a gathering or simply craving a sweet treat, this recipe is sure to impress your taste buds and guests alike.
Coconut Pudding Poke Cake
**Ingredients:**
– 1 box of white cake mix
– Ingredients required for the cake mix (eggs, oil, water)
– 1 can (13.5 oz) of coconut milk
– 1 can (14 oz) of sweetened condensed milk
– 1 can (14 oz) of coconut cream
– 1 package of instant vanilla pudding mix
– 2 cups of cold milk
– 1 teaspoon of coconut extract
– 1 cup of shredded coconut, toasted
– 1 pint of whipped cream
– Maraschino cherries for garnish (optional)
**Instructions:**
1. Preheat the oven according to the directions on the cake mix box. Prepare the cake batter as instructed on the box using the eggs, oil, and water. Add the coconut extract to the batter and mix well.
2. Pour the cake batter into a greased 9×13-inch baking pan. Bake the cake according to the package instructions until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and let it cool for 15 minutes.
3. In a bowl, whisk together the coconut milk, sweetened condensed milk, and coconut cream until well combined. Using the handle of a wooden spoon, poke holes all over the surface of the cake.
4. Pour the milk mixture over the cake, making sure to fill the holes and cover the entire cake. Refrigerate the cake for at least 1 hour to allow the pudding mixture to set.
5. In a separate bowl, prepare the instant vanilla pudding mix by whisking it with cold milk until thickened. Spread the pudding over the chilled cake, creating an even layer.
6. Spread the whipped cream over the pudding layer, covering the entire surface of the cake. Sprinkle the toasted shredded coconut on top of the whipped cream.
7. For an extra touch, garnish the cake with maraschino cherries if desired. Refrigerate the cake for at least another hour before serving to allow the flavors to meld together.
This Coconut Pudding Poke Cake is best enjoyed chilled, straight from the fridge. The combination of moist cake, rich pudding, and fluffy whipped cream creates a harmony of flavors and textures that will have you coming back for more. Whether you’re serving it at a special occasion or just indulging in a relaxing evening at home, this dessert is a wonderful treat for any coconut lover. Enjoy the taste of the tropics with every delightful bite!
