Chocolate Coconut Cream Poke Cake is a chocolate cake with holes poked in it and has cream of coconut pour over the top. The cream soaks in the cake.

When I was first introduced to poke cake, it was a yellow cake. I wondered if I could do it with a chocolate cake. This was many years ago before poke cakes were the in thing. So I attempted it and loved it. And it’s super easy! I have a pan that has 4 mini bundt pans in it. I usually make this cake in it, but tonight I wanted a large cake. I was afraid I would eat one or two all by myself. And that’s half a cake. My waistline does not need that. I’m working my way down the scale after 3 years of it going up. So I’m making a poinsettia bundt chocolate cake and will share it with friends.

 

This cake has the flavor of coconut but not the texture.  I know for many people the texture is what turns them off from coconut.  Coconut has a similar flavor to almond.  Often times I can serve this cake without people ever knowing it has coconut in it.  I used a devil’s food cake recipe, but you can use your favorite chocolate cake recipe or if you must a cake mix.

Chocolate Coconut Cream Poke Cake

Devil’s Food Cake
2 1/4 cups AP flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup shortening
1 3/4 cups sugar
1 tsp vanilla
3 eggs
1 1/3 cups cold water

Preheat oven to 350. Grease a bundt pan and set aside. In a large bowl, mix together flour, cocoa powder, soda & salt with a whisk. Set aside. In Kitchenaid mixer with whisk attachment or in a bowl with hand mixer, beat shortening on high speed for 30 seconds. Add sugar & vanilla. Mix until well combined. Add eggs. Mix until well combined. Slowly add dry ingredients and water, alternating until well mixed. Pour into bundt pan. Bang the pan on the counter a couple times to remove air bubbles.

Bake until done. 35- 55 minutes.

Once baked, remove from oven. Using a straw poke a bunch of holes all over the cake while still hot.

Pour 1 can cream of coconut over the top of the cake.

Cool completely. All of the cream of coconut will soak in.  Place plate over the top of the pan and flip. Enjoy!

Cream of coconut can be found with the mixed drinks ingredients.

Also occasionally the cream of coconut will have a thick layer at the top of the can. I just pour all of it into the mixing bowl of my immersion blender and blend away before pouring it over the cake.

Yield: 8 servings

Chocolate Coconut Cream Poke Cake

Print

Prep Time 10 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2 1/4 cups AP flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shortening
• 1 3/4 cups sugar
• 1 tsp vanilla
• 3 eggs
• 1 1/3 cups cold water
• 1 - 15 oz can of cream of coconut

Instructions

1. Preheat oven to 350. 
2. Grease a bundt pan and set aside. 
3. In a large bowl, mix together flour, cocoa powder, soda & salt with a whisk. Set aside. In Kitchenaid mixer with whisk attachment or in a bowl with hand mixer, beat shortening on high speed for 30 seconds. 
4. Add sugar & vanilla. Mix until well combined. Add eggs. Mix until well combined. Slowly add dry ingredients and water, alternating until well mixed. 
5. Pour into bundt pan. Bang the pan on the counter a couple times to remove air bubbles. Bake until done. 35- 55 minutes.
6. Once baked, remove from oven. Using a straw poke a bunch of holes all over the cake while still hot. Pour 1 can cream of coconut over the top of the cake. 
7. Cool until completely cool. Place plate over the top of the pan and flip. Enjoy!

Notes

Cream of coconut can be found with the mixed drinks ingredients. It should be less expensive in your local grocery store than on Amazon.

Also occasionally the cream of coconut will have a thick layer at the top of the can. I just pour all of it into the mixing bowl of my immersion blender and blend away before pouring it over the cake.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nordic Ware Pro Cast Bavaria Bundt Pan
• 
  Coco Lopez - Real Cream of Coconut
• 
  KitchenAid Professional Design Series Candy Apple Red Bowl-Lift Stand Mixer with 6 Quart Glass Bowl

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 700 Total Fat: 39g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 14g Cholesterol: 140mg Sodium: 383mg Carbohydrates: 81g Fiber: 3g Sugar: 49g Protein: 9g

The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.

This recipe is part of our  Christmas Desserts & Candies Series be sure to come back tomorrow and the rest of December for more Desserts & Candies!  Also check out all our Christmas Posts in one place at our Homemade Christmas page.