Guava Coconut Poke Cake – Tropical, Creamy, and Irresistible
Introduction
This cake is a tropical twist on the classic poke cake: a soft coconut‑infused base soaked with sweet milks, layered with glossy guava preserves, and topped with a creamy cream cheese pudding frosting. Finished with shredded coconut, it’s a dessert that feels both exotic and comforting.
Why You’ll Love This Recipe
Combines coconut and guava for a tropical flavor profile
Moist, creamy texture thanks to poke‑style soaking
Easy to make with boxed cake mix and pantry staples
Perfect for parties, potlucks, or family gatherings
Can be made ahead and chilled for convenience
Ingredients
For the Cake
1 box white or vanilla cake mix
1 cup coconut milk
3 large eggs
½ cup melted butter
1 tsp coconut extract
For the Soak
1 cup whole milk
½ cup sweetened condensed milk
For the Guava Layer
1 cup guava preserves (warmed slightly)
For the Cream Cheese Pudding Frosting
8 oz cream cheese, softened
1 box (3.4 oz) instant vanilla pudding
1½ cups cold milk
1 cup whipped topping
For Garnish
½ cup shredded coconut
Extra guava preserves (optional)
Step‑by‑Step Instructions
Bake cake: Mix cake mix, coconut milk, eggs, butter, and coconut extract. Bake in greased 9×13 pan at 350°F for 28–32 minutes.
Poke holes: While warm, poke holes all over cake with fork or skewer.
Soak cake: Pour whole milk and condensed milk evenly over cake.
Add guava layer: Warm guava preserves slightly, spoon into holes, spread thin glossy layer.
Make frosting: Beat cream cheese until smooth. Add pudding mix and cold milk, beat until thick. Fold in whipped topping.
Frost cake: Spread cream cheese pudding mixture generously over chilled cake.
Finish: Top with guava preserves and shredded coconut.
Chill: Refrigerate at least 3 hours before serving.
Pro Tips
Warm guava preserves slightly for easier spreading
Chill cake thoroughly before frosting for clean layers
Use full‑fat cream cheese for richest flavor
Toast coconut for extra nutty crunch
Slice with serrated knife for neat squares
Variations
Mango coconut poke cake: swap guava for mango preserves
Passionfruit poke cake: use passionfruit curd instead of guava
Chocolate coconut poke cake: drizzle chocolate sauce before frosting
Berry poke cake: layer strawberry or raspberry preserves
Mini poke cakes: bake in muffin tins for individual servings
Serving Suggestions
Serve chilled for refreshing texture
Pair with tropical fruit salad
Lovely centerpiece for summer parties
Garnish with mint leaves for fresh look
Perfect for potlucks or bake sales
Kitchen Science Corner
Poke holes allow milks and preserves to soak into cake
Cream cheese stabilizes pudding frosting for thicker texture
Coconut milk adds fat and flavor depth to cake base
Guava preserves provide acidity and sweetness balance
Chilling sets layers for clean slicing
Storage & Make‑Ahead
Refrigerate up to 4 days covered
Freeze unfrosted cake up to 2 months
Make‑ahead: bake and soak cake, add frosting later
Garnish fresh before serving for best look
Final Thoughts
This Guava Coconut Poke Cake is tropical, creamy, and indulgent — the kind of dessert that feels like a vacation in every bite. With its coconut base, guava layer, and cream cheese pudding frosting, it’s a recipe that will impress guests and delight family alike.