Coconut Cream Birthday Cake

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My mother made a delicious cake growing up that was referred to as a coconut cake, piña colada cake, and cream of coconut cake. Only recently, while browsing Pinterest, did I see it called a “poke cake.” No matter what you call it, it’s simply irresistable and delicious! The Captain and D both requested it for their last birthdays, so I decided to jazz it up a bit and turned it into a birthday cake! Top with homemade coconut whipped cream and it’s a winner!

If you are looking for more, check out this awesome collection of poke cake recipes!

Celebrate your special day with a burst of flavor and joy with this delightful birthday poke cake! This scrumptious creation is a symphony of moist, fluffy cake layers infused with your favorite flavors. Picture this: a luscious vanilla cake filled with pockets of sweet coconut flavor that add a burst of goodness in every bite. The cake is then generously topped coconut whipped topping. Each forkful is a celebration of taste and texture, making it the perfect treat to share with friends and family as you bask in the happiness of another wonderful year. Happy baking and even happier birthday celebrations await!

For more fun birthday ideas, check out my birthday interview printable and also my birthday board on pinterest! We love to celebrate birthdays, and we have had quite a few variations and inspirations over the years. So fun!

Coconut Cream Birthday Cake

Coconut Cream Birthday Cake takes a fun approach to the classic coconut cream poke cake!

Ingredients

one box of white or yellow cake mix Or you can make your own from scratch, if you have the time.
one 15 oz. can of real cream of coconut
one 14 oz. can of sweetened codensed milk OR 14 oz. of homemade sweetened condensed milk (I've used both and whatever works for you, works for this cake!)
food coloring gel
whipped cream or homemade coconut cream

Instructions

Bake cake according to directions. (I have substituted coconut oil to up the "coconuttiness," but do whatever you like.)
While cake is baking, add food coloring gel to cream of coconut and sweetened codensed milk. If cream of coconut is solid, place the can in a pot of boiling water, halfway up the side of the can, and stir gently every few minutes until it turns to a liquid. You'll want to add your food coloring gel when it is a liquid.
After the cake comes out of oven, immediately begin poking holes in it. A knife works, but to truly get the cake to absorb the liquids, use a straw or something that will poke actual holes in it, or twist the knife to make holes. I used a metal straw for this cake:

4. Now, sloooowly pour the hot liquids on to the cake, one at a time.

5. Let the cake cool on the counter for about 20 minutes, then cover with plastic wrap or foil and transfer to the fridge. You want it to completely chill in the fridge for about 12 hours, but 2-4 would be okay.