Description
Indulge in the tropical flavors of this Coconut Cream Poke Cake. A moist white cake soaked in a coconut and sweetened condensed milk mixture, topped with whipped cream and shredded coconut for a delightful dessert experience.
Ingredients
Scale
For the Cake:
- 1 box (15.25 oz) white cake mix (plus ingredients listed on the box)
For the Topping:
- 1 can (14 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut
Instructions
- Bake the White Cake: Prepare and bake the white cake according to the package instructions in a 9×13-inch pan.
- Prepare the Coconut Mixture: In a bowl, whisk together the cream of coconut and sweetened condensed milk until smooth.
- Poke the Cake: Remove the baked cake from the oven and let it cool slightly. Using the handle of a wooden spoon, poke holes all over the cake.
- Soak the Cake: Slowly pour the coconut mixture over the cake, allowing it to seep into the holes.
- Chill the Cake: Cover the cake and refrigerate for at least 2 hours or overnight.
- Top and Serve: Before serving, spread the whipped topping over the cake and sprinkle with shredded coconut. Keep refrigerated until ready to serve.
Notes
- For added texture, toast the shredded coconut before topping the cake.
- You can use homemade whipped cream as an alternative to the whipped topping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
