Chocolate Coconut Swirl Pudding Poke Cake

A deliciously moist and creamy chocolate coconut pudding poke cake that combines the rich flavors of chocolate with the tropical hint of coconut. Perfect for gatherings or a simple dessert treat.

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 12

Ingredients

1 box of chocolate cake mix

3 large eggs

1/2 cup vegetable oil

1 1/4 cups water

1 3.4 oz box instant chocolate pudding mix

2 cups cold whole milk

1 cup sweetened shredded coconut

1/2 cup toasted coconut flakes

1 cup whipped cream

1/4 cup chocolate syrup

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.

2. In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix until smooth and pour into the prepared baking pan.

3. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

4. While the cake is baking, prepare the pudding by whisking the instant pudding mix with cold milk until it thickens.

5. Once the cake is done, let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.

6. Pour the prepared pudding over the cake, ensuring it fills the holes.

7. Sprinkle the shredded coconut evenly over the pudding layer.

8. Place the cake in the refrigerator for at least 2 hours to set.

9. Before serving, spread the whipped cream over the top of the cake.

10. Drizzle chocolate syrup over the whipped cream and sprinkle with toasted coconut flakes.

11. Slice and serve chilled.

Storage

Store the cake covered in the refrigerator for up to 4 days.

Reheating

Reheat individual slices in the microwave for 20-30 seconds if desired, though it is usually served cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.