Coconut Cream Poke Cake
Moist and delicious Coconut Cream Poke Cake filled with coconut cream pudding and topped with a creamy whipped topping.
I have a confession to make. I love those little Pepperidge Farm cakes. You know the ones that you see in the freezer section at the grocery store. Not only are those cake cute but they remind me of my beloved great-grandmother, especially the Coconut Layer Cake. I remember she always had them. Every time I have a slice of Pepperidge Farm cake I always think of her.
This moist and delicious Coconut Cream Poke Cake reminds me of the flavors of the Pepperidge Farm Coconut Layer Cake. It starts with a simple white cake mix dressed up with some coconut flakes and coconut extract. It’s filled with coconut cream pudding and topped with creamy whipped topping and sweetened coconut flakes. It’s super easy to make but tastes like it just came from a bakery!
Coconut Cream Poke Cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
Cake
1 box white cake mix
Water vegetable oil and eggs per package instructions
3 teaspoons coconut extract
1/2 cup sweetened coconut flakes
Filling
2 3.4 ounce boxes instant coconut cream pudding
3 cups milk
Topping
2 cups heavy whipping cream
1/2 cup powdered sugar
1/3 cup sweetened coconut flakes
Instructions
Prepare Cake
Read Here for Full Recipes>>www.motherthyme.com/2017/04/coconut-cream-poke-cake.html
I have a confession to make. I love those little Pepperidge Farm cakes. You know the ones that you see in the freezer section at the grocery store. Not only are those cake cute but they remind me of my beloved great-grandmother, especially the Coconut Layer Cake. I remember she always had them. Every time I have a slice of Pepperidge Farm cake I always think of her.
This moist and delicious Coconut Cream Poke Cake reminds me of the flavors of the Pepperidge Farm Coconut Layer Cake. It starts with a simple white cake mix dressed up with some coconut flakes and coconut extract. It’s filled with coconut cream pudding and topped with creamy whipped topping and sweetened coconut flakes. It’s super easy to make but tastes like it just came from a bakery!
Coconut Cream Poke Cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
Cake
1 box white cake mix
Water vegetable oil and eggs per package instructions
3 teaspoons coconut extract
1/2 cup sweetened coconut flakes
Filling
2 3.4 ounce boxes instant coconut cream pudding
3 cups milk
Topping
2 cups heavy whipping cream
1/2 cup powdered sugar
1/3 cup sweetened coconut flakes
Instructions
Prepare Cake
- Preheat oven at 350 degrees.
- Grease a 9x13 baking pan and set aside.
- In a large bowl mix cake mix, water, vegetable oil,eggs and coconut extract until combined.
- Gently stir in coconut flakes.
- Pour batter into prepared baking pan and spread evenly.
- Bake in preheated oven for 20-25 minutes until cake tester inserted into the center of the cake comes out clean.
- Cool cake for about 15 minutes then while the cake is still warm poke holes using the back of a wooden spoon or similar object over entire cake about 1/2 inch apart.
- Allow cake to cool completely before filling.
- In a large bowl mix together pudding mixes and milk and immediately pour all over cake and spread evenly and make sure all the pudding seeps into the holes.
- Refrigerate cake until pudding is set.
Read Here for Full Recipes>>www.motherthyme.com/2017/04/coconut-cream-poke-cake.html
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