Coconut Cream Pie Poke Cake

Coconut Cream Pie Poke cake is a traditional cake topped with my favorite old fashioned coconut cream pie filling, whipped cream and toasted coconut. The best of both worlds!

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Coconut Cream Pie Poke Cake

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1 hour
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1 (15.25 ounce) white cake mix
1 (14 ounce) can of coconut milk
1 cup half and half or whole milk
3/4 cup sweetened shredded coconut
1/3 cup + 1/3 cup + 2 Tablespoons white sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1 Tablespoons butter,
1 1/2 + 1/2 teaspoon vanilla extract
1 1/2 cup heavy cream
Toasted coconut


Make cake mix according to package directions in a 9 x 13 pan. Allow to cool.
Poke holes in cake with end of a wooden spoon, set aside.
In a medium saucepan, combine coconut milk, milk, coconut, 1/3 cup sugar & salt. Bring to a simmer and stir occasionally.
While mixture is cooking, in a separate bowl, whisk egg yolks, 1/3 cup sugar and corn starch.
Once coconut milk mixture comes to a simmer, pour 1/2 cup into egg yolk mixture. Whisk quickly. Add additional 1/2 cup of coconut milk to egg mixture and keep whisking. You are bringing egg mixture up to temperature so the eggs don't curdle.
Pour egg mixture into coconut milk and continue whisking until mixture has thickened and a few bubbles have surfaced.
Remove saucepan from heat and whisk in butter and vanilla.
Set aside until mixture cools to a warm temperature, mixing every 5 minutes to help it cool quickly.
Pour coconut cream mixture over cake, spread with spoon to make sure it covers entire cake. Allow to cool completely.
Once cake is cooled, blend together 2 Tablespoons white sugar, 1/2 teaspoon vanilla, and heavy cream until stiff peaks form.
Spread whipped cream over cake.
Top with COOLED toasted coconut (can toast on stove or in oven).
Serve immediately or cover with plastic wrap and refrigerate until ready to serve. Remove from fridge 1 hour before serving.

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