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.
- 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 until completely cool. 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.
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.
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Oh YUM – chocolate and coconut are my favorite combination!! Thank you for sharing this – my tastebuds are already happy 🙂
They are one of my favorite combinations too. I love how moist the cream makes this cake.
This looks awesome! Definitely going to make this for my mom! She’d love it! 🙂 Viviting from DBB! Have a great week!
I hope she enjoys it. Thanks for stopping by.
I LOVE coconut and chocolate together and have actually never made a poke cake, although I keep seeing people posting recipes so they have to be good. 🙂 These flavors are my favorite and this is definitely the one I should try first!
Poke cakes are a lot of fun and easy. If you use a lighter colored cake or even the red velvet cake I shared last week, you can see the color of what you poured over it. I may have to try it with a white cake and something strawberry poured over it.
YUM! My husband loves coconut and chocolate! I just might have to whip this up for him sometime soon! Thanks for sharing at the DBB!
It’s such an easy cake to make. I like to make it when I have to take a dessert short notice.
Wow this looks so yummy! This is the first time I have heard of this cake variety. We are also lovers of the combination of chocolate and coconut in our home so we will have to try this. Thank you for sharing!
Stopping by from “Tasty Tuesdays”. Following you via G+ and Twitter.
Have a great day 🙂
Bismah @
http://simplemamaathome.blogspot.com
Thanks for stopping by. I love poke cakes and chocolate and coconut are just so good together.
i love chocolate & coconut together, and i love that you made this cake from scratch. that’s what turns me off to so many poke cakes…cake mix, no thanks 🙂
I love how simple this is! Thanks
for linking up with the Tasty Tuesday’s Link-up. I have pinned your
post to the Tasty’s Tuesday’s Pinterest Board!
YUM YUM YUM!