coconut poke cake
(2 ratings)
This is a cake from Hawaii that has a definite tropical flair.
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(2 ratings)
yield
12 serving(s)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For coconut poke cake
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8 1/4 ozpackage white cake mix
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additional ingredients needed, according to cake mix package
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1/4 tspcoconut extract (optional)
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14 ozcan cream of coconut (don't use coconut milk)
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14 ozcan sweetened condensed milk
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16 ozcontainer frozen whipped topping, thawed
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8 ozflaked coconut
How To Make coconut poke cake
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1Prepare white cake mix as directed on package directions. Beat coconut extract into the cake batter and pour batter into a greased and floured 9x13-inch baking dish. Bake cake according to package directions. Remove cake from oven. While still hot out of the oven, use a drinking straw to poke holes about an inch apart on the cake surface.
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2Mix cream of coconut and sweetened condensed milk together. Slowly pour the creamy coconut mixture all over the top of the hot cake and let it soak into the cake.
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3Let the cake cool completely, then frost to top with the whipped topping, and then sprinkle the flaked coconut over the whipped topping.
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4Keep cake refrigerator until ready to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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