Homemade vanilla cake filled with homemade coconut cream pudding, topped with whipped cream and toasted coconut — the cake for coconut lovers! Make it from scratch or use cake mix or pudding mix to make it quick and easy!
I love me some toasted coconut. I have a small (BIG) obsession with this ice cream stand called The Velvet Dip here in the summer and they have a toasted coconut cone dip that is out of this world. Toasting coconut brings out this amazing sweetness unlike anything else. Mmm.
I found this amazing white cake recipe a few weeks ago on Add a Pinch and it changed my life. I have nothing against cake mix when you’re in a pinch, but, man, nothing compares to homemade vanilla cake. This cake is not dry and crumbly like cake mixes tend to be, but super moist.
Ever since I found this recipe I’ve been wanting to make a poke cake completely from scratch. Who doesn’t love pudding poke cakes? Moist cake and moist pudding topped with fluffy whipped cream? Sign me up. And I’ve often made them using cake mix and pudding mix, as many poke cake recipes call for, but this cake recipe got me wondering….. How amazing could a poke cake be if you were to make a scratch cake and slather it with vanilla coconut homemade pudding? And then top it with whipped cream and toasted coconut? Let me tell you. Outstanding.
I am a huge coconut lover, but if you don’t like coconut you could leave it out and stick with vanilla, add some other extracts or fresh berries on top.
*Recipe and photos updated from the original.
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Homemade Coconut Cream Poke Cake
- 3/4 cup butter
- 1/2 cup applesauce
- 1 3/4 cups sugar
- 5 eggs
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 2 tsp vanilla
- 2 cups milk
- 1 egg
- 1/2 cup white sugar
- 3 tsp corn starch
- 1/4 tsp salt
- 3/4 tsp vanilla extract
- 1 tsp coconut extract
- Whipped cream
- Toasted coconut
- Cake:Preheat oven to 350 degrees F. Spray a 9×13 pan with non-stick spray.
- In an electric mixer, cream butter and sugar until fluffy. Add in applesauce and eggs. Mix in buttermilk and vanilla.
- Add flour, baking powder and salt and mix until combined. Turn mixer to high for 5 seconds to make sure ingredients are incorporated.
- Pour into prepared pan and bake for 28-30 minutes or until a toothpick comes out clean. Set aside to cool slightly while you prepare the pudding.
- Pudding:In a large pot, combine milk, egg, sugar, corn starch, and salt with a whisk until smooth. Cook over medium heat, whisking constantly, until thickened (so that it coats the back of a spoon like a thin pudding — will thicken slightly as it cools). Stir in extracts.
- Assembly:Using a wooden spoon, poke holes 1″ apart in the slightly cooled cake. Pour warm pudding over.
- Let set in the fridge until cold, at least 2-3 hours.
- Top with whipped cream and toasted coconut.
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