If you love coconut, then you will LOVE this Coconut Cream Poke Cake! It is full of coconut flavor and it is so moist! Perfect for potlucks and summer picnics!
I have been dying to bake something in my new kitchen! I have too many ideas and not enough time! I have been wanting "something" ... you know how it is when you can't figure out what it is you want exactly. Judging from the Facebook responses, a lot of us have days like that! It's been driving me crazy trying to figure out what to make. Coconut sounded good to me ... poke cake sounded good - so why not combine the two?! I made this Coconut Cream Poke Cake and good gosh, it really hit the spot. And for the record, I enjoyed a piece of this cake with a cup of coffee that had the International Delight Almond Joy coffee creamer in it! It was so delish and it was the perfect little treat! :)
Ok ... so the cake - It's perfect for potlucks and cookouts - 'cause y'all know it is that season, right?! It's super moist ... and since it starts with a boxed cake mix, it's so easy! In case you're wondering where to find the cream of coconut, you can usually find it in the international section of the store ... or check the alcohol aisle. Goya, Costamar and Coco Lopez are some fairly common brands.
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Mmmmmm ...... Coconut Cream Poke Cake.
Other Posts You May Enjoy:
Raspberry Zinger Poke Cake
Death By Chocolate Poke Cake
I hope you enjoy! Shared at these fun parties!
Coconut Cream Poke Cakeby
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 18-24 servings
- 1 box (15.25 oz.) White Cake mix (any brand)
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box (3.4 oz.) coconut cream instant pudding
- 1 teaspoon vanilla
- 1 can (15 oz.) cream of coconut
- 1 can (14 oz.) sweetened condensed milk
- 8 oz. container of Cool Whip, thawed
- Sweetened coconut flakes
1. Preheat oven to 350°F. Spray a 9x13-in. baking pan with cooking spray.
2. Mix together the cake mix, eggs, milk, oil, instant pudding and vanilla until smooth. Pour into prepared pan. Bake at for 32-35 minutes or until toothpick comes out clean.
3. Mix the cream of coconut and sweetened condensed milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Let cake cool completely.
4. When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.
5. Refrigerate at least 8 hours before serving. It's even better the next day (if you can wait that long!)
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