Description
Indulge in a tropical delight with this Coconut Cream Poke Cake recipe. A moist white cake is infused with a rich blend of cream of coconut and sweetened condensed milk, topped with whipped cream and shredded coconut for a luscious finish. Perfect for any occasion, this easy-to-make cake is a crowd-pleaser!
Ingredients
Scale
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box)
For the Coconut Cream Mixture:
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
For Topping:
- 1 container (8 ounces) whipped topping (thawed)
- 1 cup sweetened shredded coconut (toasted or plain)
Instructions
- Prepare the White Cake: Make the white cake mix according to package instructions in a 9×13-inch baking dish. Bake and let cool for 10 minutes.
- Poke Holes: Use a wooden spoon handle to poke holes all over the cake.
- Mix Coconut Cream: Whisk together the cream of coconut and sweetened condensed milk. Pour over the warm cake.
- Add Topping: Let the cake cool, then spread whipped topping over the surface and sprinkle with shredded coconut.
- Chill: Refrigerate for at least 4 hours or overnight before serving.
Notes
- For enhanced flavor, toast the shredded coconut until golden.
- Store leftovers covered in the refrigerator for up to 4 days.
- This cake is ideal for preparing ahead for gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36 g
- Sodium: 310 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
