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Easter Poke Cake

A simple and light cake filled with creamy coconut flavor, perfect for Easter celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake ingredients
  • 1 box box of white cake mix
  • 1 cup coconut milk Use canned coconut milk for better flavor.
  • 1 cup whipped cream Can substitute with whipped topping.
  • 1 cup sweetened shredded coconut Optional: color with food coloring.
  • 1 package instant vanilla pudding mix
  • to taste food coloring For pastel colors.
  • optional Easter-themed sprinkles For decoration.

Method
 

Preparation
  1. Preheat the oven according to the cake mix instructions.
  2. Prepare the white cake mix as per package instructions and bake in a 9x13 inch baking dish.
  3. Once the cake is baked and cooled, use the end of a wooden spoon to poke holes all over the top.
  4. In a bowl, mix the coconut milk and instant pudding until combined, then pour over the cake, ensuring it fills the holes.
  5. Spread whipped cream over the top of the cake.
  6. Sprinkle shredded coconut on top.
  7. Add a few drops of food coloring to the coconut if you want pastel colors.
  8. Decorate with Easter-themed sprinkles if desired.
  9. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Serving
  1. Cut the cake into squares and serve chilled.
  2. Use a sharp knife to get clean edges.
  3. Add extra sprinkles on each piece if you want more color.

Notes

Store this cake in the fridge covered with plastic wrap or in an airtight container. It stays good for up to 4 days. For freezing, wrap tightly in plastic and foil and freeze for up to 2 months.