Coconut Poke Cake
Chilled coconut poke cake is cool, creamy, and prepped in minutes for a tasty tropical treat perfect for summer.
Servings: 12 slices
Ingredients
- 1 (15.25-ounce) box white cake mix, plus any ingredients listed on box
- 1 (14-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) tub whipped topping (or 2 cups whipped cream)
- 1 (8-ounce) package flaked coconut, or toasted coconut, optional
Instructions
- Prepare the cake as directed on the box and bake in a 9-x-13-inch baking pan. Let the cake cool for 15 minutes.
- Poke holes in the cake with a fork at ½–1-inch intervals.
- In a medium bowl, mix the cream of coconut and sweetened condensed milk and pour over the warm cake.
- Chill in the refrigerator for 2–4 hours. Top with whipped topping, then flaked coconut right before serving.
Video
Notes
Can't find Cream of Coconut in stores?
Here is a substitution you can use: Cook a can of coconut cream with ½ cup of sugar and ½ teaspoon vanilla on low heat until the sugar dissolves and the mixture is smooth.
STORE. This coconut cream poke cake needs to be stored in the refrigerator. Keep it covered and it will last for 2-3 days.
FREEZE the cake for up to 3 months just note that the texture will be much softer after it thaws. Cover the cake tightly with plastic wrap and again with aluminum foil before placing it in the freezer. Chill in the fridge to thaw.
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 50g | Protein: 4g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 80mg | Potassium: 244mg | Fiber: 4g | Sugar: 46g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg