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A slice of cake on a plate, with Pudding and Coconut
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Coconut Pudding Poke Cake

Coconut Pudding Poke Cake is so moist and perfectly sweet because you "poke" holes into the cake to enable the homemade coconut pudding to be in each bite.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Servings 9 servings
Calories 386kcal

Ingredients

cake:

  • 1 box Vanilla Cake mix I used Trader Joe's
  • 2 large eggs
  • ½ cup butter melted
  • 1 cup milk

pudding:

  • 2 cups coconut pudding see link in notes
  • ½ cup toasted coconut

Instructions

  • To bake the cake, follow the directions on the box. You can substitute any other cake mix, but be aware that the Trader Joe's brand makes an 8x8x2 cake, where as big brand cake mixes often make a 9x13x2, so you will either have extra cake batter or you will have less pudding to cake ratio.
  • Make homemade coconut pudding according to the post instructions. Mix half of the toasted coconut into the cooled pudding and reserve the other half.
  • Using the handle of a wooden spoon (or something similar), poke holes that are about an inch apart in your cooled cake. Spread cooled pudding over cake. Top with remaining toasted coconut. Refrigerate for at least an hour.
  • Cut into 9 squares while in pan and serve.

Nutrition

Calories: 386kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 599mg | Potassium: 111mg | Fiber: 1g | Sugar: 30g | Vitamin A: 412IU | Calcium: 166mg | Iron: 1mg