why make this recipe
This cake is easy and fun. It looks bright with pastel coconut and it feeds a crowd. You make it fast with a box mix and a few simple cans. It tastes sweet and moist from the milk poured into the holes. This cake is great for family meals, potlucks, and Easter parties.
introduction
Easter Poke Cake is a soft vanilla cake with sweet milk and coconut. It stays cool in the fridge and you can color the coconut in soft pastel shades. For another simple holiday cake idea, try easy Easter pineapple heaven cake.
how to make Easter Poke Cake
Follow the steps below and work simply and slowly. You can color the coconut for a pretty top. For fun Easter egg treats to serve with the cake, you might look at strawberry shortcake Easter egg bombs. Make sure the cake cools enough before you add the whipped topping.
Ingredients :
- 1 box of vanilla cake mix
- 1 cup of water
- 1/2 cup of vegetable oil
- 3 large eggs
- 1 can of sweetened condensed milk
- 1 cup of coconut milk
- 1 cup of whipped topping
- 1 cup of shredded coconut
- Food coloring (pastel colors)
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, mix the cake mix, water, vegetable oil, and eggs until well combined. Pour into the prepared baking dish.
- Bake according to package instructions until a toothpick inserted comes out clean. Let it cool for 10 minutes.
- Poke holes all over the cake with the end of a wooden spoon.
- In a separate bowl, mix the sweetened condensed milk and coconut milk. Pour this mixture evenly over the cake, making sure it seeps into the holes.
- Let the cake cool completely, then refrigerate for at least 2 hours.
- Before serving, spread the whipped topping over the cake and sprinkle with shredded coconut. Optional: Add food coloring to the coconut to create pastel colors for decoration. Enjoy!
how to serve Easter Poke Cake
Cut the cake into squares. Serve cold or slightly chilled. Add extra colored coconut or small candy eggs on top. The cake goes well with coffee or cold milk.
how to store Easter Poke Cake
Cover the cake with plastic wrap or use an airtight container. Keep it in the fridge for up to 3 to 4 days. You can freeze single slices wrapped well for up to 1 month. Thaw in the fridge before serving.
tips to make Easter Poke Cake
- Poke holes evenly so the milky mix soaks all through.
- Use a cooled cake before you spread the whipped topping.
- Mix the sweetened condensed milk and coconut milk well so it pours easily.
- Color the shredded coconut in small bowls for pastel shades.
- Chill the cake at least 2 hours so it sets.
- For more nut or almond ideas, see this almond nut cake recipe.
variation (if any)
- Use flavored pudding (like coconut or vanilla) instead of whipped topping.
- Swap coconut milk for pineapple juice for a tropical twist.
- Add chopped fruit on top like strawberries or pineapple.
- Use different cake mix flavors (yellow or coconut) for a new taste.
FAQs
Q: Can I use a different cake mix?
A: Yes. Use any yellow or white cake mix you like.
Q: Do I need to refrigerate the cake?
A: Yes. The milk mix and whipped topping need the fridge. Chill at least 2 hours.
Q: Can I make this ahead?
A: Yes. Make it a day before and keep it in the fridge.
Q: How do I color the coconut?
A: Put shredded coconut in a bag or bowl, add a drop of food color, mix until light color appears.
Q: Can I skip the coconut?
A: Yes. You can use sprinkles or small candies instead.
Conclusion
For an extra recipe idea and a visual guide, you can read this detailed Easter poke cake page at Easter Poke Cake – OMG Chocolate Desserts.
Easter Poke Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, mix the cake mix, water, vegetable oil, and eggs until well combined. Pour into the prepared baking dish.
- Bake according to package instructions until a toothpick inserted comes out clean. Let it cool for 10 minutes.
- Poke holes all over the cake with the end of a wooden spoon.
- In a separate bowl, mix the sweetened condensed milk and coconut milk. Pour this mixture evenly over the cake, making sure it seeps into the holes.
- Let the cake cool completely, then refrigerate for at least 2 hours.
- Before serving, spread the whipped topping over the cake and sprinkle with shredded coconut. If desired, add food coloring to the coconut for a colorful decoration.