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Coconut Cream Poke Cake Cupcakes

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Coconut lovers, rejoice, this Coconut Poke cake is packed with coconut flavor and as a special treat, I whipped it up in cupcake form so it’s grab and go!

coconut creme poke cake cupcake topped with coconut frosting and shredded coconut with purple heart candy on top

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Coconut is one of those flavors that you either LOVE or hate.  I love it.  I mean LOVE.IT.  So recently, I was baking up these cream of coconut mini bundt cakes … I only had one mini bundt pan and a serious lack of patience.  So into my summery cupcake papers the batter went.  And these coconut cream poke cake cupcakes were born!!

How to Make Coconut Poke Cake

Coconut Cake Batter

  • boxed white cake mix
  • eggs
  • vegetable oil
  • flaked coconut
  • cream of coconut (after a long hunt, I finally found this by the cocktail mixers!)
  1. Beat together the first 4 ingredients with 1/2 (6 oz.) of the can of cream of coconut.  Reserve the remaining 6 oz. of cream of coconut. 
  2. For a single large cake, bake in a generously greased 13 by 9 cake pan or in a lined cupcake pan at 350 degrees Fahrenheit for 45 minutes. 

(Full printable recipe below)

Coconut Cream Cupcake Topping

I’m pretty sure you won’t be surprised that I made my absolute FAVORITE topping/frosting for cupcakes!  Let’s see … I have used some variation of this topping for my dreamy creamsicle cupcakes.

Mix together 1 small box of coconut cream instant pudding mix and 1 cup of cold milk.  (If you prefer from scratch you can use my Homemade Coconut Pudding recipe!)

Gently fold in 1 small tub of Cool Whip until it is incorporated.  If you frost your cake/cupcakes before you serve, refrigerate them.  Otherwise, refrigerate this topping until you are ready to pipe/frost and serve!!  Add some fresh or toasted coconut flakes to the top of your cupcakes.  I mean, can you ever have too much coconut?!

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coconut creme poke cake cupcake topped with coconut frosting and shredded coconut with purple heart candy on top

Coconut Cream Poke Cake Cupcakes


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Description

Coconut lovers, rejoice, this Coconut Poke cake is packed with coconut flavor and as a special treat, I whipped it up in cupcake form so it’s grab and go!


Ingredients

Scale
  • 1 boxed white cake mix
  • 4 eggs
  • 1/4 cup vegetable oil
  • 2 cups flaked coconut
  • 12 oz. can of cream of coconut
  • 1 box coconut pudding
  • 1 cup milk
  • 8 oz tub whipped topping

Instructions

  1. Beat together the first 4 ingredients with 1/2 (6 oz.) of the can of cream of coconut.  Reserve the remaining 6 oz. of cream of coconut. 
  2. Bake in a generously greased 9 by 13 inch pan or lined cupcake pan at 350 degrees Fahrenheit for 45 minutes.  (Cupcakes should be done in 20 minutes.)
  3. Allow to cool before topping.
  4. For the topping combine pudding and milk and mix until blended.
  5. Fold in whipped topping combine.
  6. Top cake/cupcakes with coconut topping and shaved coconut.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 241
  • Sugar: 3.7 g
  • Sodium: 115.3 mg
  • Fat: 12.4 g
  • Carbohydrates: 20.4 g
  • Protein: 3.8 g
  • Cholesterol: 45.3 mg

STRESS-FREE

AND DELICIOUS?

DO YOU WANT DINNER TO BE

Its easy! I will show you how.

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26 Comments

  1. New follower from Just us four. Cute blog. Did you design your blog? I am on blogger and I would like to clean my blog up. Anyway, love for you to follow back when you can!

    http://naptimeshopper.blogspot.com

    1. I did design my blog 🙂 … used picmonkey and some tutorials from Something Swanky 🙂 It’s always a work in progress, but I like it right now, ha ha! Thanks for stopping by!

  2. I am one of the “lovers” of coconut too! My friend has a similar recipe to this that she has been dying for me to try. I love your striped cupcake liner.

  3. Me want. Badly. 🙂 I’m the LOVER of coconut. And since the rest of my family is not…more for me!

  4. I just tried coconut cream cake last week, and it is divine! I’d love to try them in cupcake form!! Thanks so much for linking up to Tutorial Tuesday!

  5. I love coconut! I have a reaaly good coconut cupcake recipe but I love that this has the coconut cream soaked into it. I have to try it. Id love for you tho share this at Whatcha Whipped Up Wednesday.

  6. I am not of lover of coconut (Except when eating the actual coconut), however this recipe has to be delicious. It looks wonderful. I have to try this this summer. This was such a wonderful post. I would love it if you would share this at our WIW linky party. I hope you can join.

    Paula
    ivyandelephants.blogspot.com

  7. Awww, super cute & uuum YUMNESS all around.. I am such a coconut sucker.. lol.. I LOVE this… I would LOVE for you to pweeease link it via my Pin’Inspirational Party happening this evening please.. This is SO pin’worthy!! Hope you can stop in when you get a chance.. TY in advance.. Wishing you a FAB evening.. xo.. http://www.theartsygirlconnection.com

  8. these look DELISH! found you thru inspiration friday… i’m your newest follower! can’t wait to try making these 🙂
    meg
    megvcornwell.blogspot.com

  9. Poke cakes are great! Love the tiny chair…or is that a giant cupcake!

    1. It’s a fun little chair that I picked up in a local antique store … but a giant cupcake would be even better!

  10. Yum! These look so delicious! I absolutely love coconut anything, so I will have to try this out soon! Thanks for linking up to the party!

    Malory
    http://snips-and-spice.blogspot.com/

  11. You are looking at another huge coconut LOVER!!! I adore the stuff a little too much! These cupcakes sound super duper delish!!!! And I love that frosting too!!!

  12. How many cupcakes does your recipe make? & how much coconut cream do you use in each cupcake? They look delicious!

    1. Hi Kaley – This recipe makes about 24 cupcakes (just depends on how full you fill the cups) and I just drizzled the coconut cream over – maybe a teaspoon or so per cupcake! Hope you enjoy them!

  13. So I tried the recipe and the cupcakes were soooooo good!!!! I tried the topping, combined small tube of cool whip, coconut cream jello packet, and cup of cold milk and it was a liquid mess! Any ideas what went wrong?

    1. Hi Kaley – The only thing I can think of is that maybe it got over-mixed and the Cool Whip broke down? I normally mix the 1 cup of cold milk and pudding mix and let it set up for just about 30 seconds. Then, on the very lowest setting and only just until mixed, I used my hand mixer to combine. You can also fold in the Cool Whip by hand. Hope you give it another try – the cupcakes + frosting is SO good!

  14. There are no directions for using the remaining half a can of cream of coconut, although I note in one comment you responded that you drizzled a spoonful over each cupcake. Since this is called a poke cake, if one bakes a 13×9 cake I’m assuming you poke holes in it & drizzle the cream of coconut over it before frosting it?

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