Chocolate Coconut Cream Poke Cake

Rich chocolate cake, a layer of thick coconut cream and topped with a layer of creamy icing and toasted coconut. This dessert wins the day, any day!

Chocolate Coconut Cream Poke Cake

Ingredients
Cake
  1. 1 1/2 cups granulated sugar
  2. 1 1/2 cups all-purpose flour
  3. 3/4 cup unsweetened cocoa powder
  4. 2 teaspoons baking soda
  5. 3/4 teaspoon baking powder
  6. 3/4 teaspoon salt
  7. 2 large eggs
  8. 1 teaspoon pure vanilla extract
  9. 1/2 cup plain Greek yogurt
  10. 3/4 cup vegetable oil
  11. 3/4 cup warm water
  12. 3/4 cup sweetened shredded coconut
  13. 14- ounce can cream of coconut
  14. 1 can sweetened condensed milk
  15. 1 cup toasted shredded coconut for topping - see instructions below

Frosting
  1. 1 cup heavy whipping cream
  2. 1 cup powdered sugar
  3. 4 ounces cream cheese softened to room temperature
  4. ½ teaspoon vanilla

Instructions
Cake
  • Preheat oven to 350 degrees. Spray a 13-inch rectangle baking pan with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
  • Stir in eggs, vanilla, yogurt, oil and warm water. Stir until well combined. Fold in the ¾ cup of sweetened shredded coconut.
  • Pour batter into the prepared baking pan. Tap on the counter a few times to help the batter settle.
  • *I like to toast the coconut in the oven as it's preheating. Takes a few minutes longer, but works great. Otherwise, place a layer of coconut on a rimmed baking sheet in a 350 degree oven for 5-7 minutes or until golden brown.
  • Bake in preheated 350 degree oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
  • Using the tines of a fork poke holes into the top of the hot cake.
  • In a small bowl, whisk together the cream of coconut and sweetened condensed milk until smooth. Slowly pour over the hot cake, using an offset spatula or the back of a metal spoon to spread evenly into the holes as you go. Cool completely and chill in the refrigerator for at least two hours or overnight.