Cream of Coconut Poke Cake
Indulge in tropical bliss with this irresistibly moist Cream of Coconut Poke Cake! Made with a fluffy white cake base, this dessert takes decadence to the next level by soaking up a luscious blend of cream of coconut and sweetened condensed milk. The cake is then topped with a light, creamy layer of whipped topping and finished with a delightful sprinkle of shredded sweetened coconut for a flavorful, melt-in-your-mouth experience. Perfect for any occasion, this easy poke cake recipe combines quick prep with indulgent flavors, making it an ideal choice for coconut lovers. Serve it chilled for a refreshing treat that will transport your taste buds straight to paradise!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 box White cake mix
- 3 pieces Eggs (as called for on cake mix box)
- 0.5 cups Vegetable oil (as called for on cake mix box)
- 1 cups Water (as called for on cake mix box)
- 14 ounces Cream of coconut
- 14 ounces Sweetened condensed milk
- 8 ounces Whipped topping (such as Cool Whip)
- 1 cup Shredded sweetened coconut
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Step 2
Prepare the cake mix according to the package instructions, using the eggs, water, and vegetable oil as directed.
Step 3
Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4
Once the cake is baked, allow it to cool for about 10 minutes in the baking dish.
Step 5
While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, spacing them about 1 inch apart.
Step 6
In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until fully combined.
Step 7
Slowly pour the cream of coconut mixture evenly over the poked cake, making sure all the holes are filled. The liquid will soak into the cake, making it incredibly moist.
Step 8
Allow the cake to cool completely to room temperature, then cover and refrigerate for at least 2 hours or overnight to let the flavors develop.
Step 9
Once chilled, spread the whipped topping evenly over the top of the cake.
Step 10
Sprinkle the shredded sweetened coconut on top of the whipped topping.
Step 11
Slice and serve chilled. Enjoy the rich coconut flavors!
Nutrition Facts
| Serving size | (1778.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5397.6 |
| Total Fat 289.6g | 0% |
| Saturated Fat 156.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 689.9mg | 0% |
| Sodium 867.4mg | 0% |
| Total Carbohydrate 664.8g | 0% |
| Dietary Fiber 16.7g | 0% |
| Total Sugars 581.9g | |
| Protein 57.7g | 0% |
| Vitamin D 151.8IU | 0% |
| Calcium 1235.5mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2602.5mg | 0% |
Source of Calories