Coconut Pudding Poke Cake

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 I made this cake with my mother-in-law in mind as she loves coconut especially coconut cream pie.  I know that several of her friends make her that particular pie for her birthday so I wanted to have something that was similar but not the same.  I came up with the recipe and somehow in my head it was different than what I ended up with, but I was still very pleased with end result.  This recipe is simply cake, pudding, whipped cream and toasted coconut but the total combination is so nice!


I found 2 recipes online that I felt would work well for this cake, the cake base is a pound cake (except I made it in a 9×13 casserole dish for this recipe) I have made this cake  several times and can’t say enough how much I love it!  The pudding I used was a great recipe that I got from Texanerin.

Coconut Pudding Poke Cake

  • Servings: 10-12
  • Difficulty: Medium
  • Print



  • 2/3 cup of butter or margarine
  • 1 ½ cups of sugar
  • 2 eggs
  • 2 cups of sifted flour
  • ¾ tsp of baking powder
  • ¾ tsp of salt
  • 2/3 cup of milk
  • 1 tsp of vanilla


  • 2 ½ cups of full fat coconut milk
  • 7 tbsp. of sugar
  • Pinch of salt
  • 7 tbsp. of cornstarch
  • 1 tsp. of vanilla extract
  • ½ tbsp. of coconut oil


  • 2 cups of whipped topping
  • 1 cup of sweetened coconut



  1. Cream butter and sugar until light and fluffy. Beat in eggs one at a time beating well after each addition. Mix milk and vanilla together,
  2. Sift together the dry ingredients. Add sifted ingredients to creamed mixture, alternating with milk/vanilla mixture.  Do not overmix.
  3. Pour batter into greased and floured 9×13 pan. Bake at 325 F for 45 mins – 1 hr or until wooden toothpick or baking tester comes out clean.

While cake is baking make pudding


  1. In a small saucepan over medium heat stir 1 ½ cups of the coconut milk, sugar and salt together. Stir occasionally until the sugar is dissolved.
  2. Meanwhile mix the 1 cup of remaining coconut milk with the cornstarch in a small bowl until well combined, stirring until smooth.
  3. Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly. Once well combined put it back on the burner, turn the heat to medium and cook until thickened, whisking constantly (do not walk away and do not stop whisking!)  This will take anywhere from 30-60 seconds.  Do not let it cook once it is thickened – this can cause the cornstarch to breakdown and make the pudding runny.
  4. Remove from heat and add vanilla and coconut oil. Cover and let cool.

Shredded Coconut:

  1. Place a medium sized frying pan on medium/low heat.
  2. Add coconut to frying pan, give it a minute or two and mix coconut.
  3. Continue mixing until coconut is a toasty brown. Remove from heat.

Putting it together:

  1. Once cake is cooled (15-20 mins) using the handle end of a wooden spoon make generous sized holes (slightly larger than wooden spoon) all over cake.
  2. Take spoonfuls of the pudding and pour over cake holes (you will have to work the pudding into the holes with a spatula). Continue spreading pudding until all holes are filled and there is a layer of pudding on top of the cake.
  3. Spread whipped topping on pudding layer.
  4. Sprinkle toasted coconut on top of whipped topping layer.


That’s it!  Serve it up and watch the expressions on everyone’s face 🙂 !

It looks lengthy with all the steps and cooking time, but this really comes together easily and quickly and the oven does the majority of the work in baking the cake.  The pudding takes about 10 -12 minutes and toasting the coconut takes 5 minutes.

If you are making this recipe a day ahead, (like I did), stop after the pudding layer and place in the fridge covered with plastic wrap, complete with the whipped topping and toasted coconut layer just prior to serving.

Try it!  I know you’ll love it.

Until next time!


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