What's the difference between cream of coconut and coconut cream?

Cream of coconut is sweetened and has a syrup-like consistency, commonly used in piña coladas and desserts. You'll find it in the cocktail mixer section. Coconut cream is unsweetened and thicker, found in the baking or international foods aisle. For this recipe, you need cream of coconut (like Coco Lopez brand) for the right sweetness and texture.

Can I make this cake completely from scratch instead of using a mix?

Absolutely! You can substitute your favorite white cake recipe for the boxed mix. Just be sure it's baked in a 9x13-inch pan and add the teaspoon of coconut extract to your batter. The rest of the recipe remains the same.

My toasted coconut burned! Can I save it?

Unfortunately, once coconut burns, it's best to start over. Next time, try toasting at a lower temperature (300°F) and stir every minute. You can also toast coconut in a dry skillet on the stovetop, where you can watch it more carefully.

Do I really need the gelatin for the whipped cream?

The gelatin stabilizes the whipped cream, allowing it to hold its shape for days without weeping or deflating. If you're serving the cake immediately, you can skip it, but for best results, especially if making ahead, I highly recommend using it. Powdered stabilizers made for whipped cream can also be substituted.

Coconut Poke Cake Recipe

Description

This Coconut Poke Cake is an ultra-moist, luscious dessert featuring a white cake infused with coconut flavors, topped with creamy stabilized whipped cream and toasted coconut. Perfect for gatherings or potlucks, it’s an easy recipe that delivers tropical sweetness in every bite.

Ingredients

Units Scale

Main Cake

1 (14.25 oz) box white cake mix (plus ingredients needed as per package instructions, typically eggs, oil, and water)
1 teaspoon coconut extract
1 (14 oz) can sweetened condensed milk
1 (15 oz) can cream of coconut

Stabilized Whipped Cream Topping

2 teaspoons unflavored gelatin (powdered kind)
2 tablespoons water
2 1/2 cups heavy whipping cream
1/3 cup powdered sugar
2 teaspoons vanilla extract
2 1/2 cups shredded coconut, toasted

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Instructions

Prepare the Cake: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. Prepare the white cake mix according to the box instructions, adding 1 teaspoon of coconut extract to the batter. Pour into the prepared pan and bake as directed on the box (usually 25-30 minutes), until a toothpick comes out clean.
Poke the Cake: Remove the cake from the oven and let it cool for about 5-10 minutes. Using the handle of a wooden spoon or a similar utensil, poke holes all over the cake, making sure the holes go all the way through to absorb the liquid.
Add Coconut Filling: In a bowl, whisk together the sweetened condensed milk and cream of coconut until well combined. Slowly pour the mixture evenly over the cake, ensuring it fills the holes. Let the cake cool completely.
Prepare Stabilized Whipped Cream: In a small microwave-safe bowl, combine the gelatin and water. Let stand for 5 minutes to bloom. Microwave for about 5-8 seconds until the gelatin dissolves and becomes liquid, but do not let it get hot. Set aside to cool slightly but not set.
Whip the Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until it starts to thicken. Slowly pour the liquid gelatin into the cream while continuing to whip until stiff peaks form. This creates a stabilized whipped cream topping that holds up beautifully on the cake.
Top the Cake: Spread the stabilized whipped cream evenly over the cooled cake. Sprinkle toasted shredded coconut generously over the whipped cream.
Chill and Serve: Cover and refrigerate the cake for at least 4 hours, or overnight for best results. Slice and enjoy your tropical coconut poke cake, cold straight from the fridge.

Notes

For added flavor, use coconut milk instead of water in the cake mix if desired.
Ensure the cake is completely cool before adding whipped cream topping to prevent melting.
To toast coconut, spread on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
Cake tastes best when made a day in advance—overnight chilling lets the flavors meld.
Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 485
Sugar: 43g
Sodium: 290mg
Fat: 26g
Saturated Fat: 19g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 2g
Protein: 6g
Cholesterol: 68mg