Chocolate Coconut Swirl Pudding Poke Cake

🕒 Prep: 10 min
🔥 Cook: 35 min
🍽 Serves: 12
★★★★★
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If you're on the hunt for a dessert that's easy to make yet impressively decadent, look no further than this Chocolate Coconut Swirl Pudding Poke Cake. With its luscious layers and delightful textures, it's a guaranteed showstopper for any gathering.

Ingredients for Chocolate Coconut Swirl Pudding Poke Cake

The chocolate cake mix forms the base, providing a quick and reliable start. Eggs add structure, while vegetable oil keeps the cake moist. Water helps bring it all together without adding extra flavors. The instant chocolate pudding mix creates those signature swirls, absorbing into the cake for extra moistness, while cold whole milk ensures it thickens perfectly. Sweetened shredded coconut adds a chewy texture, and toasted coconut flakes give a delightful crunch. Whipped cream offers a light, creamy topping, and chocolate syrup enhances the cocoa richness. Finally, a sprinkle of toasted coconut flakes adds a finishing touch of flavor and texture.

Tips & Tricks

  • For a stronger coconut flavor, consider using coconut milk instead of regular milk in the pudding mix.
  • Toast your coconut flakes in a dry pan over medium heat for a quick and even result.
  • Make sure your cake is completely cooled before adding the whipped cream to avoid melting.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of coconut sorbet for a refreshing contrast. Serve it on a special occasion or as a sweet ending to a casual dinner party.

Frequently Asked Questions

Can I use a different flavor of pudding?
Absolutely! Vanilla or coconut pudding would also complement the flavors well.
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Chocolate Coconut Swirl Pudding Poke Cake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking pan. This ensures your cake won't stick and will come out easily when it's done.

In a large bowl, mix the chocolate cake mix, eggs, vegetable oil, and water until smooth. Pour the batter into your prepared pan, smoothing it out to ensure an even bake. Pop it into the oven for 30-35 minutes. You'll know it's ready when a toothpick inserted into the center comes out clean.

While the cake bakes, grab another bowl and whisk the instant pudding mix with cold milk. It should thicken up nicely. Once your cake is out of the oven, let it cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake. This is the fun part!

Pour the prepared pudding over the cake, making sure to fill the holes. This is what makes a poke cake so special. Sprinkle the shredded coconut evenly over the pudding layer to add that extra bit of chewy sweetness.

Refrigerate the cake for at least 2 hours so everything sets. Before serving, spread a generous layer of whipped cream over the top. Drizzle chocolate syrup artistically over the whipped cream, then sprinkle with toasted coconut flakes for a finishing touch.

Finally, slice and serve your chilled creation. Enjoy every bite of this deliciously layered treat!

Why You'll Love This Recipe

  • Combines rich chocolate flavors with the tropical flair of coconut.
  • Simple to prepare, perfect for both novice and experienced bakers.
  • Unique poke cake technique ensures every bite is moist and flavorful.
  • Chilled and refreshing, making it a great dessert for warm weather.

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

Step-by-step 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.

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