I have tried to make a vegan Poke Cake a few times in the past, quite unsuccessfully I might add. I have been unable to make a vegan version of pudding that does not get awfully hard when cooled and until recently I don't think there were any viable Cool Whip alternatives.
I finally figured out that I need to simplify and forget the notion of trying to replicate dairy-based pudding and figure out an easier alternative. Cream of Coconut to the rescue! And, with the introduction of So Delicious Coco Whip the Cool Whip alternative is a no-brainer.
This may be the best cake I have ever had. It is super moist, super coconutty and the Coco Whip is just the "icing on the cake".
I have made this a few times now and it has found a permanent home in my recipe files. This is a great one to whip up if you are going to a party. It is quick and easy and everyone seems to devour it.
You could make the white or yellow cake base of your choice- I use the accidentally vegan Duncan Hines Classic White Cake mix but instead of the 3 egg whites the box calls for I substitute 3/4 cup of applesauce.
Give this one a try the next time you have an outing to go to. I promise it will be the hit of the party!
Coconut Poke Cake
3/4 cup applesauce
1 tsp coconut extract
1 15 oz can Cream of Coconut
1 tub So Delicious Coco Whip
Preheat oven to 350 degrees.
Coat a 9x13 glass pan with cooking spray.
Prepare the cake mix according to directions but instead of using the egg whites add 3/4 cup of applesauce and 1 tsp coconut extract. Beat with a hand mixer at low speed for 30 seconds until the batter is moistened. Increase speed to medium and beat for 2 minutes.
Pour the cake mix into the greased 9x13 pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and poke the cake uniformly with a fork. I made three rows lengthwise and 5 widthwise. While the cake is still warm pour the Cream of Coconut over the top of the cake. Brush lightly to distribute evenly. Allow to fully cool.
Once cake is cool frost with the tub of Coco Whip and serve.
Store in the refrigerator.