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Triple Coconut Poke Cake

(0 Votes)
Updated July 13, 2017
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
  • 3 teaspoons coconut extract
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!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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?

I always use a 20oz can of crushed pineapple (undrained) on this cake before the pudding.

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