Coconut Cream Chocolate Poke Cake – an easy box cake makeover with cream of coconut, toasted coconut, and whipped cream!
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!
The number one reason why I love this cake so much, is that it’s soaked in cream of coconut. If you have no idea what that is, it’s this sweet coconut cream that is used for pina coladas and is very versatile. Find it in the aisle with the alcoholic mixers or Mexican foods aisle. I’ve used cream of coconut in a lot of things like Coconut Cream Fruit Dip, Frozen Coconut Limeade, and No Churn Coconut Ice Cream to name a few. It’s ridiculously amazing!
Anyway, if you are looking to try a new cake, or need something easy to bring to a potluck, this is the cake for you! So delicious!
Coconut Cream Chocolate Poke Cake
- 1 box devil's food cake mix (plus ingredients to make cake -- mine said: 3 eggs, 1 cup water, and 1/2 cup oil)
- 1 (15oz) can Cream of Coconut (Not to be confused with coconut milk! Find this in the aisle with the alcoholic mixers or Mexican foods aisle.)
- 1 (8oz) tub light cool whip (or 1 cup heavy cream whipped until stiff peaks with 1/4 cup powdered sugar)
- 1 1/2 cups of coconut flakes, toasted (directions below)
- Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 34 minutes. Allow cake to cool to room temperature.
- Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.
- Using a fork or wooden spoon, poke holes all over the top of the cooled cake. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
- Frost the cake with cool whip and sprinkle the top with the toasted coconut. Cut and serve immediately. Keep leftovers refrigerated.
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