Orange Creamsicle Poke Cake

This is my idea of the dreamiest version of an orange creamsicle poke cake, thanks to the addition of cream of coconut in the cake batter. I've added a layer of intense orange curd, which adds brightness and a zesty taste to every bite.

Course Dessert

Cuisine American

Keyword Orange Creamsicle Poke Cake

Prep Time 1

Cook Time 30

Chilling Time 8

Total Time 8 31

Servings servings

Calories 566kcal

Author Cathy Pollak

Equipment

Ingredients

Orange Curd (can be made up to a week in advance)

1 tbsp lemon zest
1/4 cup orange zest (from 4-6 oranges)
1/4 cup fresh lemon juice
2 tsps unflavored gelatin
1-1/2 cups granulated sugar
1 cup orange juice (no pulp) (can be fresh or store bought)
9 large egg yolks
12 tbsps unsalted butter, cubed

Cake:

1 box white cake mix (plus ingredients to make the cake)
1 (14 ounce) can sweetened condensed milk
1-1/2 cups cream of coconut (found with drink mixers)
1 (8 ounce) package cream cheese, room temperature
1 (16 ounce) container frozen whipped topping, thawed
1 cup shredded sweetened coconut

Instructions

For the orange curd, zest lemons and oranges and set zest aside. in a small bowl, sprinkle gelatin over the fresh lemon juice. Set aside for 20 minutes.
1 tbsp lemon zest, 1/4 cup orange zest (from 4-6 oranges), 1/4 cup fresh lemon juice, 2 tsps unflavored gelatin
In a large saucepan, whisk together sugar, orange juice, egg yolks, orange and lemon zest. Place over medium heat and add butter. Continue to whisk until the curd begins to thicken. (Small bubbles will begin to appear on the sides of the pan; about 8-10 minutes.) Remove pan from heat and whisk in gelatin mixture until dissolved. Pour curd into a bowl and place plastic wrap right on top of curd. (This will prevent curd from developing a skin.) Cool completely and place in the fridge overnight (this can be made up to a week in advance).
1-1/2 cups granulated sugar, 1 cup orange juice (no pulp) (can be fresh or store bought), 9 large egg yolks, 12 tbsps unsalted butter, cubed
Make and bake cake in a 9 x 13 pan according to package directions. When cake is removed from the oven and is still hot, poke holes in the top with the handle of a wooden spoon. In a medium bowl combine sweetened condensed milk and crème of coconut and pour over warm cake. Let cake cool completely.
1 box white cake mix, 1 (14 ounce) can sweetened condensed milk, 1-1/2 cups cream of coconut
With a mixer, combine orange curd and cream cheese until the mixture is spreadable. Spread all over the top of the cake. Spread whipped topping over the orange curd mixture and sprinkle with coconut.
1 (8 ounce) package cream cheese, room temperature, 1 (16 ounce) container frozen whipped topping, thawed, 1 cup shredded sweetened coconut
Refrigerate for several hours before serving and keep any leftover cake refrigerated as well.

Video

Notes

For optimal outcomes when preparing this orange creamsicle cake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition