coconut cream poke cake

Name: Coconut Cream Poke Cake
Prep time: 4 h 15 min
Ingredients: 1 box(es) white cake mix; 1 - 15 oz can(s) cream of coconut - not coconut milk; 1 - 8 oz package(s) cool whip free; 1 can(s) sweetened condensed milk; 1 - 8 oz package(s) coconut, sweetened, toasted or untoasted

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmm!

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(1 rating)

prep time 4 Hr 15 Min

Ingredients For coconut cream poke cake

1 box

white cake mix
1 - 15 oz can

cream of coconut - not coconut milk
1 - 8 oz pkg

cool whip free
1 can

sweetened condensed milk
1 - 8 oz pkg

coconut, sweetened, toasted or untoasted

How To Make coconut cream poke cake

1
Toast coconut, if desired. Set aside.

2
Prepare & bake white cake mix according to package directions for a 9" x 13" pan.
3
Remove cake from oven & while still hot, poke holes all over the top of cake using a large fork.
4
Open can of cream of coconut (making sure to stir it first) & pour over warm cake. Make sure you evenly coat the whole cake & spread it around so it will soak in.
5
Mix condensed milk & cool whip together; mix to combine.
6
Let cake cool completely then frost with cool whip mixture. Then top with toasted or untoasted coconut.
7
Refrigerate cake at least 4 hours for everything to soak in & keep cake refrigerated.
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