coconut poke cake
This is a cake from Hawaii that has a definite tropical flair.
prep time
30 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 8 1/4 ounces package white cake mix
- - additional ingredients needed, according to cake mix package
- 1/4 teaspoon coconut extract (optional)
- 14 ounces can cream of coconut (don't use coconut milk)
- 14 ounces can sweetened condensed milk
- 16 ounces container frozen whipped topping, thawed
- 8 ounces flaked coconut
How To Make coconut poke cake
-
Step 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.
-
Step 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.
-
Step 3Let the cake cool completely, then frost to top with the whipped topping, and then sprinkle the flaked coconut over the whipped topping.
-
Step 4Keep cake refrigerator until ready to serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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