Oh my goodness, friends, grab your mixing bowls because I’m about to share something absolutely magical with you! Remember those lazy summer days at my grandmother’s house, where the air always smelled like coconut and vanilla? I’ve finally recreated that exact feeling with this incredible Coconut Cream Poke Cake recipe. After testing this recipe more times than my family can count (though they weren’t complaining!), I’ve perfected every single detail.
Let me tell you a little secret – this isn’t just any ordinary cake. Each slice is like a little piece of tropical heaven, with creamy pockets of sweetness running through the most tender coconut-infused cake you’ve ever tasted. The best part? Every time I bring this to potlucks, people think I spent hours making it. Little do they know!
Let’s start with the FAQs:
Help! My grocery store only has sweetened coconut. Is my cake doomed?
Not at all! Here’s my quick fix: if you’re using sweetened coconut, just reduce your granulated sugar by 2 tablespoons. I’ve done this multiple times when my store was out of unsweetened coconut, and nobody could tell the difference!
Can I make this show-stopper ahead of time?
Absolutely! In fact, I recommend it! The cake actually gets better overnight – it’s like magic! The cream has time to work its way through every nook and cranny, creating the most incredible texture. Just save the whipped topping and coconut garnish for right before serving.
What’s the deal with coconut milk? Can I substitute it?
While real coconut milk creates that dreamy tropical flavor we’re after, you can use cream of coconut in a pinch. Just remember to reduce your sugar by ¼ cup since cream of coconut runs sweeter. Whatever you do, don’t use coconut cream – totally different product!
My cake feels super moist after adding the cream – did I mess up?
You’re actually right on track! A poke cake should feel extra moist – that’s what makes it so heavenly. The key is patience (I know, I know!). Give it at least 4 hours in the fridge to let all that creamy goodness distribute evenly.
What’s your secret for the fluffiest whipped topping?
Start with COLD heavy cream straight from the fridge, and chill your mixing bowl and beaters for 15 minutes before whipping. This little trick has never failed me!
Let’s Get Baking! Here’s What You’ll Need:
For the Cake:
- 16 oz (4 cups) all-purpose flour
- 14 oz (2 cups) granulated sugar
- 8 oz (1 cup) unsalted butter, melted
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 16 oz (2 cups) coconut milk
- 4 oz (1 cup) unsweetened shredded coconut
For the Dreamy Filling & Topping:
- 14 oz can sweetened condensed milk
- 16 oz (2 cups) heavy whipping cream, super cold
- 2 tablespoons powdered sugar
- 4 oz (1 cup) shredded coconut for garnish
Step-by-Step Paradise Creation:
- Preheat your oven to 350°F. Grease a 9×13 pan like you mean it!
- Mix your melted butter and sugar until they’re best friends (about 2 minutes).
- Add eggs one at a time – this isn’t a race! Mix each one well.
- Pour in your vanilla and coconut milk, stirring until everything’s combined.
- Gently fold in flour and coconut. Think of it like tucking in a baby – gentle but thorough!
- Bake for 25 minutes or until a toothpick comes out clean.
CookinTips:
- Room temperature eggs are non-negotiable for the fluffiest cake texture.
- Make your poke holes in a grid pattern – this ensures every bite gets that creamy filling.
- Pour the condensed milk slowly – patience is key here!
- Toast some coconut for the topping – this extra step takes it from great to AMAZING.
- Keep this baby refrigerated – it’ll stay perfect for up to 5 days.
- For extra wow-factor, serve with fresh mango or pineapple slices!
