Description
Indulge in the tropical flavors of this Coconut Cream Poke Cake. Moist white cake soaked in a coconut milk mixture, topped with whipped cream and shredded coconut for a luscious dessert.
Ingredients
Scale
For the Cake:
- 1 box white cake mix, plus ingredients called for on the box (eggs, oil, water)
For the Topping:
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut (such as Coco López)
- 1 (8 oz) container whipped topping, thawed
- 1 cup sweetened shredded coconut
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Prepare and bake white cake as per box instructions. Poke holes in warm cake.
- Mix and Pour: Whisk sweetened condensed milk and cream of coconut. Pour over the cake. Let cool.
- Top and Chill: Spread whipped topping over the cake. Sprinkle with shredded coconut. Chill for at least 2 hours before serving.
Notes
- For extra coconut flavor, toast shredded coconut before sprinkling.
- This cake tastes best the next day after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 34g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
