This patriotic poke cake is the perfect Memorial Day dessert or 4th of July dessert! Unlike the typical Jello poke cake, this all-American poke cake recipe is made with coconut milk, which makes for a rich and moist cake. This cake is also made with the colors of the American flag, a white cake punctuated by red and blue bursts. And of course you can top the cake with raspberries, blueberries, or a mixture on top of buttercream frosting. Super festive.
The most important thing to do to make this poke cake a success is to grease the pan well the prevent the cake from sticking when you're ready to unmold it.
And talk about a recipe that the kids will love to be involved in! Anything with food coloring is always pretty popular with kids, and this one really turns out to be fun to make, fun to present, and fun to eat. Let them frost it as well, and pile on the berries.
Are you looking for some more red, white and blue Patriotic desserts? Here are dozens of other ideas to celebrate in style!
- 1 18.25 ounce white, yellow or vanilla cake mix (plus ingredients to make the cake according to package directions)
- 1 14.5 ounce can coconut milk
- 1 bottle red food coloring
- 1 bottle blue food coloring
- 1 can store-bought vanilla frosting (or cream cheese frosting or buttercream frosting)
- Garnish: raspberries
- Garnish: blueberries
- Prepare cake according to package directions, using the 13 x 9 version. Make sure to butter or grease the pan very well. Let the cake cool in the baking dish for 20 minutes, while you prepare the colored filling.
- While the cake is cooling a bit, shake up the can of coconut milk, open it, and divide the coconut milk in half into two small bowls. Tint half with red food coloring and half with blue food coloring.
- With cake still in the baking dish, use a fork to poke holes in the warm cake at 1/2-inch intervals all over the cake. Carefully, with a straw, using your finger to capture about an inch of the colored liquid, transfer the liquid to the various fork holes, alternating blue and red so that the colors end up in a polka dot pattern throughout the cake. You can also use a spoon. Don't douse the cake. You just want enough milk to add color. You will have some of each of the colored milk left over, which you should discard.
- Let cake sit at room temperature for 10 to 15 minutes, then refrigerate at least 2 hours.
- Loosen the edges of the poke cake with a spatula. Be careful - the cake may be sticky from the coconut milk. Carefully invert the cake onto a serving platter.
- Frost the cake with your favorite frosting. Garnish with raspberries and blueberries or use this cake as a base to make an American Flag Cake.