coconut cream poke cake

How To Make coconut cream poke cake

• 1

  In a large bowl, mix cake mix, water, oil, eggs and coconut extract. Gently stir in shredded coconut.
• 2

  Pour batter into a greased 9 X 13 inch baking pan and spread evenly.
• 3

  Bake at 350 degrees for 20 to 25 minutes
• 4

  Cool cake for 15 minutes, then while the cake is still warm poke holes over entire cake about 1/2 inch apart.
• 5

  Cool cake before filling. In a large bowl, mix together pudding mixes and milk and immediately pour all over cake and make sure pudding seeps into the holes. Refrigerate.
• 6

  Place heavy cream and sugar in large bowl. Using an electric mixer, beat cream and sugar together on high speed until stiff peaks form.
• 7

  Spread whipped topping over cake. Sprinkle with toasted coconut. Keep cake refrigerated.
• 8

  Toast coconut flakes in a medium skillet over medium high heat and stir until golden.
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