Coconut Cream Chocolate Poke Cake
This cake is a knock-off of my original Coconut Cream Poke Cake recipe that I have on my blog. It’s a chocolate poke cake version, that is just as good, and is sure to please your chocolate loving guests!
One of my favorite parts about this cake is that it starts with a cake mix and comes together quite nicely and fairly quick!
The most work you have to do is watch the coconut as it toasts so it doesn’t burn. The addition of the toasted coconut on top is another one of my favorite qualities about this cake because it’s so crisp, and contrasts wonderfully with the tender, moist cake and whipped cream on top!
How to Make Chocolate Coconut Cream Poke Cake
For this Chocolate Coconut Cream Cake I used my favorite chocolate cake recipe (adapted from Martha Stewart), that has just the best chocolate flavor – not too sweet, not too bitter…it’s just right. I used it for my favorite chocolate cupcakes HERE. I swapped in Greek yogurt and added a big handful of shredded coconut to the batter.
The middle layer is where the “poke” part of the cake comes in. The cake comes out of the oven and is immediately poked with a fork over and over. Sounds a little brutal, but I promise it’s worth it! Then a thick layer of coconut cream and sweetened condensed milk are poured over the top and the cake just soaks it up. Now (and this is an important step in the process) the cake must sit and chill (literally) for a few hours. This allows the cream to settle into the cake, forming a thick, almost pudding like layer.
Ingredients
Instructions
One of my favorite parts about this cake is that it starts with a cake mix and comes together quite nicely and fairly quick!
The most work you have to do is watch the coconut as it toasts so it doesn’t burn. The addition of the toasted coconut on top is another one of my favorite qualities about this cake because it’s so crisp, and contrasts wonderfully with the tender, moist cake and whipped cream on top!
How to Make Chocolate Coconut Cream Poke Cake
For this Chocolate Coconut Cream Cake I used my favorite chocolate cake recipe (adapted from Martha Stewart), that has just the best chocolate flavor – not too sweet, not too bitter…it’s just right. I used it for my favorite chocolate cupcakes HERE. I swapped in Greek yogurt and added a big handful of shredded coconut to the batter.
The middle layer is where the “poke” part of the cake comes in. The cake comes out of the oven and is immediately poked with a fork over and over. Sounds a little brutal, but I promise it’s worth it! Then a thick layer of coconut cream and sweetened condensed milk are poured over the top and the cake just soaks it up. Now (and this is an important step in the process) the cake must sit and chill (literally) for a few hours. This allows the cream to settle into the cake, forming a thick, almost pudding like layer.
Ingredients
- 1 chocolate cake mix
- 1 - 15 ounce can cream of coconut
- 1 - 14 ounce sweetened condensed milk
- 1 - 8 ounce container Cool Whip, thawed
- 2 cups shredded coconut, divided
Instructions
- Preheat oven to 350 degrees. Grease a 9x13 pan and set aside.
- Prepare the cake mix according to the package directions. Spread in prepared pan and bake for 28-30 minutes or until done. Cool 5 minutes and then use a fork to poke holes all over the hot cake.
- Mix the sweetened condensed milk and the cream of coconut in a bowl. Pour over the cake slowly, letting it soak into the holes. Let cool completely in the refrigerator.
- Spread 1/2 cup coconut on a baking sheet. Bake 5 minutes at 350 degrees, stirring often. Let cool.
- Frost the cooled cake with the Cool Whip. Top with the plain shredded coconut. Sprinkle the toasted coconut on top for color. Keep refrigerated.
