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Poke cake recipes - 5 recipes

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make white cake mix according to package directions

  • 1 (18.25 ounce) package white cake mix
  • 1 (14 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (16 ounce) package frozen whipped topping, thawed
  • 1 (8 ounce) package flaked coconut
4.5/5 (6 Votes)


1. Prepare cake mix as directed on box and pour into a 9×13-inch Pyrex dish

  • One box yellow cake mix (prepared as directed on box)
  • 2 boxes lemon pudding (prepared as directed on box)
  • 1 container whipped topping (Cool Whip)
4.1/5 (15 Votes)


1. Prepare the cake mix according to the box directions

  • 1 box lemon cake mix (and required ingredients)
  • 1 small box strawberry flavored Jell-O
  • 1 cup water
  • 1 cup lemonade, prepared
  • 1 container Cool Whip Frosting (vanilla flavored)
  • Strawberries, sliced, for topping (optional)
4/5 (27 Votes)


1. Prepare cake mix according to directions the box

  • 1 box orange flavored cake mix
  • 1 (4-ounce) package of orange flavored gelatin
  • For the Orange Buttercream:
  • 6 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon orange extract
  • 5 cups powdered sugar, sifted
  • 1/4 teaspoon orange paste food coloring
2.8/5 (8 Votes)



  • Coconut Cream Pie Bars
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup vegetable oil
  • 2 tbsp. water
  • 1/2 cup sugar
  • 1/4 cup corn starch
  • 2 cups half and half
  • 4 egg yolks
  • 3 tbsp. butter
  • 1 cup sweetened flaked coconut
  • 1 1/2 tsp. coconut extract
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 1/2 tsp. vanilla extract
  • sweetened coconut, toasted
  • Mexico Avocados Make Dessert More Delicious
  • Directions:
  • Preheat oven to 400F degrees
  • Combine crust ingredients and spread into a 9x13 baking dish
  • (note: for more detailed directions on making this crust, click HERE)
  • Poke dough all over with a fork.
  • This keeps the dough from puffing up too much while baking.
  • Bake at 400F degrees for about 10-15 minutes.
  • Crust should be a light golden brown and not "doughy".
  • Let the crust cool.
  • Then prepare the filling.
  • In a bowl, whisk together half and half and egg yolks.
  • In a medium saucepan over medium heat, combine sugar and cornstarch.
  • Then slowly stir in half and half mixture while continuing to whisk.
  • Bring heat up to high and continue to whisk. Do not leave your pot.
  • Pudding is so easy to make but the minute you walk away, it can thicken up on ya and you have a globby mess. So just hang in there and keep whisking while the mixture comes up to a boil. After a few minutes you will notice it has thickened. Take the saucepan off the heat and stir in 3 tbsp. butter, 1 cup coconut and coconut extract. Stir well.
  • Then spread pudding mixture over crust. Allow to cool for a few minutes.
  • Then cover with plastic wrap. And pop it in your fridge to cool for about an hour.
  • Now, for the whipped cream, you will need to use the whisk attachment on your stand mixer (or a bowl and a whisk if doing it by hand). Pour 2 cups heavy whipping cream and turn mixer on to medium-high. Slowly add in sugar and then vanilla. Mix until whipped cream forms soft peaks. Then spread whipped cream over coconut pudding layer.
  • Now for the toasted coconut topping (if you prefer it toasted).
  • Preheat oven to 325F degrees. Put about a cup of coconut on a baking pan. Place it in the oven and bake for about 5-10 minutes. Stir every couple of minutes and don't walk away from oven because it has a tendency to burn the second you walk away. Let toasted coconut cool.
  • Sprinkle bars with toasted coconut then slice
0/5 (0 Votes)

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