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Triple Coconut Poke Cake
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- SERVES
- 14
- PREP
- 15 Min
- COOK TIME
- 20 Min
Coconut lovers, here's the ultimate treat! When you bite into this white coconut cake drenched in coconut pudding and topped with coconut whipped cream, you'll be basking in paradise. This Triple Coconut Poke Cake recipe comes from Julianne over at Beyond Frosting, and we think it's a triple dose of yum!
What You'll Need
- CAKE
- 1 (18.25-ounce) package white cake mix
- 4 large egg whites
- 1/3 cup vegetable oil
- 1 cup milk
- 3 teaspoons coconut extract
- 3/4 cup shredded coconut
- TOPPING
- 2 (3.4-ounce) package coconut instant pudding mix
- 4 cups milk
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
What to Do
This recipe was shared with us by blogger, Julianna, over at Beyond Frosting. To view the instructions on how to make her Triple Coconut Poke Cake, just click here!
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Kittys Kreations
Mar 03, 2018
Where are the directions?
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Test Kitchen Team
Mar 05, 2018
Hi Kittsy! Because this was a Blogger Recipe, you have to click the link to get the directions. It's at the bottom in the paragraph next to the green Blogger Recipe button. :)
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BeckySue
Aug 17, 2016
This looks delicious. And and the hardest thing is just separating the eggs! LOL I would put it in the refrigerator because I love a cold coconut cake. Is there a way to squueze in a little canned pineapple tidbits? They're heavy, so maybe on the bottom of the cake?
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Kathy
Sep 15, 2017
I always use a 20oz can of crushed pineapple (undrained) on this cake before the pudding.
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