Coconut Cream Poke Cake
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 holidays, potlucks, and summer picnics!
Servings: 24 servings
Equipment
Ingredients
- 1 box white cake mix (any brand) 15.25 oz.
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 box coconut cream instant pudding 3.4 oz.
- 1 teaspoon vanilla extract
- 1 can cream of coconut 15 oz.
- 1 can sweetened condensed milk 14 oz.
- 8 oz. container of Cool Whip thawed
- sweetened coconut flakes
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch baking pan with cooking spray.
- Mix together the cake mix, eggs, milk, oil, instant pudding, and vanilla until smooth. Pour into prepared pan. Bake for 32-35 minutes or until a toothpick comes out clean.
- 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 the cake cool completely.
- When the cake is completely cool, top with Cool Whip and sprinkle with the desired amount of sweetened coconut flakes.
- Refrigerate at least 8 hours before serving.
Notes
- This recipe needs time to allow the cake to absorb all of the yummy coconut flavors. At the very minimum, I would let it sit for two hours. The closer you can get to eight hours, the better!
- This Coconut Cream Poke Cake is even better the next day (if you can wait that long!).
Nutrition
Serving: 1slice | Calories: 302kcal | Carbohydrates: 45g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 224mg | Potassium: 109mg | Fiber: 1g | Sugar: 36g | Vitamin A: 101IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 1mg
