Light Coconut Cream Poke Cake

This refreshing, tropical-style dessert is creamy, dreamy, and perfect for summer gatherings — with a lighter twist!

🛒 Ingredients

Cake:

• 1 box white or vanilla cake mix

• Ingredients listed on box (use egg whites & water if making lighter)

Filling:

• 1 (1 oz) box sugar-free vanilla pudding mix

• 1½ cups light coconut milk

• ½ tsp coconut extract (optional)

Topping:

• 1 cup light whipped topping (Cool Whip Lite or homemade)

• 2 tbsp shredded coconut (unsweetened or lightly sweetened)

👩‍🍳 Instructions

1. Bake cake according to package directions in a 9×13 pan. Cool 10 minutes.

2. Poke holes all over cake using the handle of a wooden spoon.

3. Whisk pudding mix with coconut milk until smooth.

4. Pour mixture over cake, letting it soak into holes.

5. Spread whipped topping evenly over cake.

6. Sprinkle coconut on top.

7. Chill at least 2 hours before slicing.

⏱ Time & Yield

• Prep: 10 min | Chill: 2 hrs

• Serves: 12–15

💡 Tips

• Toast coconut for deeper flavor 🌴

• Use coconut cream light for richer texture

• Add pineapple chunks for a piña colada twist

🔄 Variations

• Lemon Coconut: Use lemon cake mix

• Chocolate Coconut: Use chocolate cake + coconut pudding

• Dairy-Free: Use coconut whipped topping

❄ Storage

• Refrigerate up to 4 days

⭐ WW Points (Approx)

• 3–4 points per slice (1/12 cake, using light ingredients)