coconut cream poke cake

Name: Coconut Cream Poke Cake
Cook time: 25 min
Cuisine: American
Ingredients: 1 box(es) white cake mix; - ingredients needed to make cake (egg whites, oil and water) according to the box directions; 1 can(s) 15 oz cream of coconut; 1 - 8 oz container of cool whip , thawed; 1 ounce(s) 8 oz sweetened flaked coconut

(1 RATING)

144 Pinches 3 Photos

Jennette Canto

Las Vegas, NV

Updated on May 16, 2013

This recipe originally ask for sweetened condensed milk. I think it makes it too sweet. You can buy the Cream of Coconut. You can find it in the alcohol section where you find the margaritas mixes. This cake is so moist.

Rate

prep time

cook time 25 Min

method Bake

yield

Ingredients

1 box white cake mix
- ingredients needed to make cake (egg whites, oil and water) according to the box directions
1 can 15 oz cream of coconut
1 - 8 oz container of cool whip , thawed
1 ounce 8 oz sweetened flaked coconut

How To Make coconut cream poke cake

Step 1

Prepare and bake white cake mix according to package directions for a 9x13 pan. Remove cake from oven, and while still hot, poke holes all over top of cake with a large fork.

Step 2

Open can of Cream of Coconut, stir it up first and pour over warm cake. Make sure you evenly coat the whole cake and spread so it will soak in.
Step 3

Let cake cool completely then frost with whipped topping. Then top with flaked coconut. Keep refrigerated.
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