This poke cake is for all of you coconut enthusiasts out there. Triple Coconut Poke Cake is a coconut cake, drenched in coconut cream pudding and topped with a coconut whipped cream.

I simply can’t get enough of the coconut! It can be found around every turn. This poke cake is for all of you coconut enthusiasts out there. The Triple Coconut Poke Cake is a coconut cake that has been drowned with coconut cream pudding and topped with coconut whipped cream.

The coconut cake is made using a vanilla cake mix and a dash of coconut essence.

Since I believe most cakes look naked with a topping, I chose to sprinkle this cake with toasted coconut. I first fell in love with this coconut whipped cream when I made my Coconut Lemon Poke Cake, andI knew I had to make an all coconut version.

Cool Whip is disliked by certain individuals. Personally, I dont have a problem with it. While this cake has a homemade coconut whipped cream, it can certainly be substituted for Cool Whip. However, you really shouldnt be afraid of homemade whipped cream! It is quite easy and quick to throw together! Plus, you can make so many different flavors!

hate relationship with Walmart. I love it because they have a giant food section with things I cant find anywhere else- like coconut cream pudding. If you cant find coconut cream pudding, you can easily substitute this for vanilla pudding. Or try adding 1 tsp of coconut extract to the vanilla pudding. The pudding is what makes this poke cake so amazing!I have mentioned before that I have a love


Triple Coconut Poke Cake

  • Author:LEE
  • Prep Time:15 minutes
  • Cook Time:20 minutes
  • Total Time:35 minutes
  • Yield:15 pieces


For coconut lovers only! A white coconut cake topped with a coconut pudding. Topped with toasted coconut and coconut whipped cream.


  • 1 Box (15oz) White cake mix
  • 4 Large egg whites
  • 1/3 cup Oil
  • 1 cup Milk
  • 3 tsp Coconut extract
  • 3/4 C Coconut

For the topping

  • 2 pkg Instant Coconut pudding (3.4oz)
  • 4 cups Milk
  • 2 C Heavy whipping cream
  • 1/4 C Powdered sugar
  • 3 tsp Coconut extract


  1. Preheat oven to 350 F.
  2. In a mixing bowl, combine white cake mix, egg whites, oil, milk, coconut extract and shredded coconut. Mix until all ingredients until thoroughly mixed.
  3. Bake for 20-22 minutes in 913. Insert a toothpick into the center of the cake to check for doneness. The cake is done when the toothpick comes out clean. Allow for a 10-minute cooling period.
  4. Toast the coconut while the oven is still on. Place on a baking sheet coated with parchment paper or a baking mat. Bake until the coconut becomes golden brown. Allow to cool after removing from the oven.
  5. Once the cake has cooled, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  6. Prepare the pudding layer by mixing instant coconut pudding with cold milk. Pour the pudding over the top of the cake gently before placing it in the fridge for 15 minutes to allow the pudding to set. The longer it takes to set, the better.
  7. Whip up the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold. In cold mixing bowl, pour in heavy whipping cream and beat on high speed until it reached soft peaks. Mix in the powdered sugar and coconut essence. Beat again at a high speed until stiff peak form.
  8. Spread whipped cream over the top of cake. Top with toasted coconut.


Storing this cake:This cake must be refrigerated.


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