Easter Poke Cake
This colorful and festive cake features a tender white cake soaked in vanilla pudding and topped with whipped cream and coconut, perfect for Easter celebrations or busy weeknights.
Ingredients
For the cake
- 1 box white cake mix plus ingredients called for on the box (usually eggs, oil, water)
- 1 cup coconut milk full-fat for best flavor, but light works
For the pudding
- 1 box instant vanilla pudding mix (3.4 oz)
- 2 cups milk to mix with the instant pudding
For the topping
- 1 cup sweetened shredded coconut
- 1 container Whipped cream or Cool Whip for the topping
- Food coloring in pastel colors optional, for decorating
Optional add-ons
- 1 cup pastel sprinkles or edible pearls for decoration
- Mini chocolate eggs or jelly beans for Easter-themed decoration (place on top just before serving)
- 1 splash vanilla or coconut extract for flavor boost
- 1 cup toasted coconut flakes for a nuttier topping
- 1 cup fresh berries for serving
Instructions
Bake the cake
- Mix the white cake mix according to package directions and bake in a 9x13-inch pan.
- Let the oven fully preheat for reliable results.
Poke while warm
- Let the cake cool for 5–10 minutes, then poke holes all over with the handle of a wooden spoon or a fork.
- Aim for holes about 1 inch apart.
Make the pudding mix
- Whisk the instant vanilla pudding and 2 cups milk together until smooth.
- Stir in 1 cup coconut milk for extra flavor.
Pour to fill the holes
- Pour the pudding-coconut mix slowly over the warm cake so it sinks into the holes.
- If the pudding sits on top, gently press with the back of a spoon to help it settle.
Add the coconut
- Sprinkle 1 cup sweetened shredded coconut evenly over the pudding layer.
Top with pastel whipped cream
- Tint whipped cream or Cool Whip with food coloring if desired.
- Dollop and gently spread over the coconut layer.
Chill to set
- Cover and chill the cake in the refrigerator for at least 2 hours.
Decorate just before serving
- Add extra coconut, sprinkles, or candy eggs right before cutting.
Notes
This cake is forgiving and works with simple swaps for customization in flavors or toppings. It holds up well for a few days in the fridge.