Description
Indulge in the tropical flavors of this Coconut Cream Poke Cake. A moist white cake is soaked in a rich coconut and sweetened condensed milk mixture, topped with fluffy whipped cream and toasted coconut for a delightful treat.
Ingredients
Scale
For the cake:
- 1 box white cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
For the filling:
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
For the topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut (toasted if desired)
Instructions
- Preheat oven and prepare the cake: Preheat oven to 350°F (175°C). Prepare and bake the white cake according to the package instructions in a 9×13-inch baking dish. Allow the cake to cool for about 10 minutes.
- Make the holes: Using the handle of a wooden spoon, poke holes all over the cake, making sure to go nearly to the bottom.
- Prepare the filling: In a bowl, combine the cream of coconut and sweetened condensed milk. Pour this mixture evenly over the warm cake, letting it soak into the holes.
- Whip the cream: Allow the cake to cool completely. In a mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Assemble the cake: Spread the whipped cream evenly over the cooled cake. Sprinkle the shredded coconut generously over the top.
- Chill and serve: Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- For added flavor and texture, toast the shredded coconut in a skillet over medium heat until golden brown before sprinkling on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
