Coconut Poke Cake

Coconut Poke Cake

587
Leslie 0

"White cake soaked in sweet creamy coconut milk and smothered in whipped topping and flaked coconut. A real treat for those with a sweet tooth."

Ingredients 2 h {{adjustedServings}} servings 304 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 304 kcal
  • 15%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
  2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.
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Reviews 587

  1. 683 Ratings

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BZBMOMOF3
12/12/2003

Such a great cake! Rave reviews from everybody on this one. Make absolutely sure to use coconut CREAM, not coconut milk. It will be in the alcohol section. It also looks really pretty with some sliced, fresh strawberries on top. Enjoy!

Zoe.S.
2/2/2004

This cake was delicious. I did not have a can of cream of coconut in my pantry, but I did have a can of coconut milk. I combined the coconut milk with the condensed milk in a microwave safe bowl and the mixture was a bit runny, so I added a bit of cornstarch (about 3-4T.)and simmered the 2 ingredients in the microwave for about 4 min.(stirring after 2 min.) to thicken it a bit. It worked out great.

Beth Stone Strachan
5/20/2010

Delicious!! And fellow cooks, don't alter recipes so that they are so, so different than the original poster's and then give them a negative review! If anything, make the original recipe first...THEN tweak it if you must. Only review recipes that have been prepared as directed!